I know, I know, who really needs another chocolate chip cookie recipe? But believe me, these babies are really fabulous. Unlike the thicker, doughier cookies that come from the back of a bag of Tollhouse morsels (which are also terrific cookies), these are thin, chewy, and chock full of chocolate chunks. You can, of course, use any mix of chocolates that you enjoy or happen to have on hand. I liked the blend of a really intense bittersweet chocolate and milk chocolate. The bittersweet chocolate gives fabulous flavor but isn't overwhelming, while the milk chocolate adds richness without making the cookie too sweet. These cookies are best the day they are made, as they start to soften pretty quickly.
I called these Church Potluck Chocolate Chip Cookies because, well, that's what I made them for. But, generally, these are really great for bringing to group events since they're already individually portioned and most everyone likes chocolate chip cookies.
Thin and Chewy Chocolate Chunk Cookies (adapted from Bleeding Espresso, original recipe here)
2 ¼ cups flour
1 ½ tsp baking soda
1 tsp baking powder
1 tsp salt
2 sticks softened butter
1 tsp vanilla
½ cup granulated sugar
1 cup brown sugar
½ tsp water
2 large eggs
7 oz. milk chocolate, roughly chopped
5 oz. intense bittersweet chocolate, roughly chopped
1. Preheat oven to 350°F.
2. Whisk together the dry ingredients and set aside.
3. In the bowl of a stand mixer, cream together the butter, sugar, water, and vanilla. Beat in eggs one at a time.
4. Add flour mixture and mix well. Add the chocolate and mix to combine.
5. Drop by rounded spoonfuls onto greased cookie sheet. Bake 10-12 minutes. Do not overbake; take out when just turning golden brown as they will continue to cook a bit after you take them out of the oven and if they’re cooked too long they get quite hard. Cool cookies on a rack.