Finally! I've found the best chocolate chunk cookie recipe EVER! I have experimented with many different recipes over the years and have finally found the one that reaches the pinnacle of chocolate chip cookie perfection (in my opinion)! We all have a different idea of our perfect cookie, mine has a nice rise and is crunchy on the outside and goooooooey in the middle with the perfect ratio of cookie to chocolate. For me, these cookies hit that mark! Before I go any further, I must give credit to the source of these magnificent creations, YouTube personality, Tanya Burr. I've tweaked the recipe just a tad for my tastes but the inspiration came from her video "White and Milk Chocolate Cookies." There's only one condition with these babies, you MUST use Cadbury Chocolate, it makes all the difference! So without further adieu, let's get baking!
What You'll Need:
Yields: 14 large cookies or about 26 normal sized cookies
- 2 sticks of room temperature butter
- 1 cup white sugar
- 1/2 cup brown sugar (packed)
- 1 egg room temp
- 1 tsp vanilla extract
- 2 3/4 cup AP flour
- 4 tsp baking powder
- 1 or 2 tsp heavy cream
- 2 3.5 oz Cadbury's Dairy Milk Chocolate Bars. (1 milk, 1 dark)
Directions:
Allow butter and egg to reach room temperature. Break chocolate bars into chunks however small or large you'd like. Combine butter and sugars in the bowl of an electric mixer, whip until light and fluffy. Add in egg and vanilla, mix well. Combine flour and baking powder and add to mixture, mix until just combined. Mix in the heaving whipping cream until desired consistency is reached. Fold in chocolate chunks. Refrigerate for 1 to 48 hours for best results. The longer you can resist baking them, the better they'll taste! Preheat oven to 390 degrees F. Lightly grease cookie sheet and scoop out dough with a standard ice cream scoop for large cookie or a smaller scoop for normal sized cookies. Bake large cookies for 12 minutes and small cookies for 8 minutes until barely golden brown. Baking times vary by oven. They will appear under cooked but it's okay! Take them from the oven and let them firm up on the pan for 5 to 10 minutes before transferring to a cooling rack. If you like crunchy cookies, just bake them longer. You can also freeze your cookie dough for later too. I like to keep a couple different types in our freezer so when we want a freshly baked cookie, it's just a few minutes away! I roll my dough into a log shape with plastic wrap and freeze. When we want cookies, I just cut off as many as we want that night, shape them, let them warm up a bit for 5-10 minutes in the pan on the counter, then bake as usual!
-xoxo L
