Not just another Chocolate Chip (Chunk) Cookie!

Missy Wimpelberg

By
@MWimpelberg

I know your thinking, "Not another Chocolate Chip Cookie recipe". However, these cookies are amazing. The use of the bread and cake flours, and the bittersweet chocolate is AMAZING. And yes, I know thinking about this dough staying in the fridge for a day or two sounds like torture. But I promise it makes a difference. I got this recipe from a friend, she brought these to work one day. Lets say they were gone in no time. I am so thankful she shared with me, as this is my favorite Chocolate Chip Cookie!!!! Pictures to follow shortly, as I will be doing my holiday baking soon.


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Comments:

Serves:

depends on the size

Prep:

20 Min

Cook:

20 Min

Ingredients

1 lb
unsalted butter
1 3/4 c
sugar
2 1/4 c
light brown sugar packed
4 large
eggs
3 c
cake flour (you will also need another 2 tablespoons)
3 c
bread flour
1 Tbsp
salt
2 tsp
baking powder
2 tsp
baking soda
1 Tbsp
vanilla extract
2 lb
bittersweet chocolate, coursely chopped

Directions Step-By-Step

1
Preheat oven to 350 degrees. Use silicone baking mats or line your baking sheets with parchment paper.
2
Mix using your mixer with the paddle attachment, cream butter and sugars. Add eggs, one at a time, mixing well after addition. Reduce speed and add both flours, baking powder, baking soda, vanilla and chocolate; mix until well combined.
3
Using the larger cookie scoop, I use the on from Pampered Chef; scoop cookie dough onto baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 18-20 minutes (if you are baking larger cookies, if you scoop smaller cookies bake abou 13-15 minutes). Cool slightly on baking sheets before transferring to a wire rack to cool completely.
4
**PLEASE NOTE: This dough is better if you make a day or two ahead of time and keep in refrigerator.

About this Recipe

Course/Dish: Cookies, Chocolate
Hashtags: #chips, #Bake, #Sale, #chunks