Chewy Good Chocolate Chip Cookies

It’s National Chocolate Day! So, I have to give a shout out to my favorite chocolate maker, TCHO, which I used for this Chewy Good Chocolate Chip Cookies. I mean, just LOOK at these beauties! I think National Chocolate Day calls for a celebratory cookie, don’t you think?

Chewy Good Chocolate Chip Cookies Raw

Chewy Good Chocolate Chip Cookies

Chewy Good Chocolate Chip Cookies

Yield: 16 cookies

16 tablespoons (2 sticks) room temperature unsalted butter, cut into tablespoon sized pieces

1 cup granulated sugar

½ cup packed light brown sugar

½ cup bread flour

2 cups unbleached all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

1 ¼ teaspoon kosher salt

1 teaspoon pure vanilla extract

2 whole large eggs

8-ounces good quality dark chocolate, 60- to 70% cocoa solids, chopped into medium chunks

4-ounces good quality dark chocolate wafers or discs, 60- to 70% solids, kept whole

A few pinches Maldon sea salt

Add butter and sugars to a stand mixer and mix on medium using the paddle attachment for 10 minutes. Scrape the sides down on the inside of the bowl using a rubber spatula once or twice throughout the process.

In a medium bowl, whisk together the flours, baking soda, baking powder and salt. Set aside.

After mixing the butter and sugars for 10 minutes, add the vanilla extract and 1 egg. Mix until the egg fully incorporates into the mixture. Add the second egg and mix until it fully incorporates. Turn off the mixer and scrape the sides down once again.

Turn the mixer to low and slowly add the flour mixture and mix until just combined. You may need to scrape the sides down again. Once the flour is just incorporated, turn off the mixer. Stir the chocolate chunks and wafers/disks in with a spatula or large spoon.

Refrigerate cookie dough for 30 minutes.

Place an oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.

Using a ¼ cup measuring cup, gather a generous ¼ cup of the batter and form a puck like shape with your hands, about 2 inches in diameter and 1 inch think. Evenly space 6 cookies on a parchment-lined sheet tray.

Add a sprinkling of Maldon sea salt flakes on top of each cookie.

Bake, one sheet tray at a time, in the oven for 18 minutes.

Remove from oven. Let cool on the rack for 1-2 minutes until cookies have firmed up a bit and you can transfer to a wire cooling rack.

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