Chocolate Chunk Cookies
12 servings
60 minutes
Chocolate chip cookies embody home comfort and sweet delight. This recipe hails from America, originating in the 1930s when Ruth Graves Wakefield accidentally added chocolate pieces to the dough, expecting them to melt. Instead, the famous 'chocolate islands' emerged. The cookie has a tender, slightly crispy texture with rich chocolate accents, and its aroma evokes memories of family evenings. Perfect with a cup of coffee or warm milk and can make a wonderful gift when packaged in a beautiful box. This recipe uses cane sugar for caramel notes and whole grain flour for a deeper flavor. A cookie that unites generations while remaining an unchanged classic.
1
Preheat the oven to 180 degrees (mark 5). Grease the baking tray with oil.
- Butter: 130 g
2
Beat soft room temperature butter with sugar until fluffy. Add vanilla and an egg, and beat well again.
- Butter: 130 g
- Cane sugar: 130 g
- Vanillin: 1 teaspoon
- Chicken egg: 1 piece
3
In a separate bowl, mix the flour with the baking powder, add it to the butter mixture, and beat again until a smooth dough is obtained.
- Whole grain (wholemeal) flour: 180 g
- Baking powder (raising agent): 1 teaspoon
4
Cut the dark chocolate into small even squares.
- Dark chocolate: 90 g
5
Scoop about a tablespoon of dough onto the baking sheet, leaving enough space (about 4 cm) between cookies, as they will expand in size (bake in batches on several sheets). Place pieces of chocolate on top of each portion of dough, pressing them slightly into the cookie.
- Dark chocolate: 90 g
6
Bake for about 10 minutes until the cookies are golden brown. Then leave on the tray for a minute to let the cookies firm up a bit. Then transfer to a rack with a spatula and let cool.
