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Flour: Flour is a stabilizer and thickener that controls how much the cookies rise. Too little and the flour wont bind and hold shape. Too much and the cookies can be dry, crumbly and overworked.
Brown Sugar: Brown sugar is white sugar with the addition of mollases in it, it adds the “chew” to any cookie. Thanks to the mollases it adds a deep stickiness and slightly caramelizes in the bake.
White Sugar: White sugar helps with the spread of the cookies, the structure and the stability. The white sugar slows down the build up of gluten that results in the edgy snap of the outside of the cookies.
Vanilla : Vanilla is one of those things. You forget it, everyone notices. You add it in everything is just complete. in addition to that vanilla flavor the vanilla enhances the chocolate and brown sugar in the cookies.
Butter: Butter is super important in baking. The fat and moisture directly impacts how caky, crispy or flakey your cookies will become. Soften butter will result in spread and crispy cookies, cold butter will make them flaky and denser.
Egg: Eggs add height and texture to baked goods. Eggs add structure, leavening, color and yolks add a rich flavor.
Chocolate Chunks: This batter makes a great all purpose cookie recipe you can add bites of nuts, caramels or a variety of chocolate morsels. For this recipe I use chocolate chunks. Chocolate chunks i like to make using my favorite chocolate bars and chopping them into chunks. That way you get a gooier cookie.
selecting the chocolate: when it comes to chocolate chunks i find its best to use your favorite chocolate bar. bagged chocolate chunks are tossed in starch similarly to cheese to keep the pieces from sticking and melting. to get a gooey effect chop up a chocolate bar. plus it offer way more variety and brands than chocolate chips.
hand mixing or stand mixer?: no mixer no problem, follow my tip below of keeping the ingredients room temperature to make hand mixing the ingredients super easy.
room temperature everything: if you like your cookies soft and chewy keep the ingredients room temperature. room temperature butter and egg keeps the sugar slightly fluid which makes the dough spreadable once it starts to bake. cold butter doesn’t spread,
creaming: creaming refers to mixing the butter and sugar at a moderate speed. it allows the sugar to evenly incorporate into the fat of the butter. it also sets the the structure for the base of the cookies to build on to.
cook time: cook time can range depending on the size of the cookie dough balls. two tablespoons is ideal for regular sized cookies. i like to start checking my cookies around 8 minutes in then every two minutes after. cookies will look soft once baked in the oven and firm up once they begin to slightly cool.
no refrigeration needed: this dough recipe works best with room temperature dough. it can be made ahead of time if need be. defrost the dough prior to baking if you’ve stored it in the freezer. bring dough to room temperature before rolling and placing onto a baking pan,.