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Double-Chocolate Chunk Cookies
Chilling your cookie dough before baking will give the dry ingredients a chance to hydrate and the fats a chance to solidify, which means a chewier, crispier, and more deeply flavored cookie. While a 24-hour chill will yield the best results, 30 minutes will still get the job done if you're in a pinch.
1 3/4 cups (8 3/4 oz.) all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbsp. unsalted butter, softened
3/4 cup packed light brown sugar
5 Tbsp. granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
Pinch nutmeg (optional)
4 oz. semisweet chocolate, chopped coarse (about 3/4 cup)
4 oz. milk chocolate, chopped coarse (about 3/4 cup)
Flaky sea salt (optional)
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Double-Chocolate Chunk Cookies

Double-Chocolate Chunk Cookies

Double-Chocolate Chunk Cookies
  • Servings:Makes 12 to 14
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Whisk flour, baking powder, baking soda, and salt in a medium bowl until combined; set aside. In a large bowl, combine butter and both sugars and beat with an electric mixer on medium-high until very light and fluffy, about 4 minutes. Scrape down bowl, then add egg and egg yolk, vanilla, and nutmeg (if using) and continue to beat until very smooth, about 2 more minutes. Scrape bottom and sides of bowl, add dry ingredients, and mix on low until just combined; gently fold in chocolate. Cover bowl and refrigerate dough for at least 30 minutes and up to 1 day.
2. When ready to bake, place racks in upper-middle and lower-middle of oven and heat to 375 degrees. Line two baking sheets with parchment paper.
3. Gently roll 1/4-cup portions of dough into balls and place on prepared baking sheets, spacing cookies 2" apart. Using your hands, gently flatten dough balls to a 3/4" thickness, then sprinkle each with a pinch of flaky salt (if using).
4. Bake until cookies are puffed and edges are golden but centers appear slightly underdone, 13 to 15 minutes, rotating and switching pans midway through (cookies will finish cooking as they cool).
5. Cool 5 minutes on baking sheets, then transfer cookies to wire racks and cool at least 10 more minutes. Enjoy warm, or cool completely and store in an airtight container at room temperature for up to 2 days.
Source: Hannaford fresh Magazine, January - February 2020