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Friday, January 4, 2008

2007s Last Stand - Easy Chocolate Chunk Cookies

What do you get when you have New Year's Eve with a four-year old? Disney Channel and easy to make Chocolate Chunk Cookies. So, here we are with 2007's last treat (and incidentally, 2008's first one)! Aidan wanted to make cookies again and since I am always willing to make and eat cookies, this is what we get. I found the recipe on Food Network's website and since it said it was a good recipe to make with kids we thought we would give it a try. I must say, their comment was right. They were really easy to make, turned out great, and tasted awesome. I used bittersweet chocolate chunks and added slightly less salt than the recipe called for. The version with my changes is below, or you can see the original version on Food Network's website here). (Also, note: I like my cookies to look a little more rustic, so I just scooped them and didn't bother with the rolling part).

Chocolate Chunk Cookies

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
12-ounces bittersweet chocolate, chopped into chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon fine salt

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.)

Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 11 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

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