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Chocolate chunk cookies

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The recipe for these chocolate chunk cookies was based on one found in Martha Stewart’s Baking Handbook. I used dark chocolate instead of semi-sweet and, because I had extra egg whites after making custard for ice cream, I used three egg whites instead of one whole egg and one egg white. The result was just awesome — cookies that were crisp along the edges and chewy at the center.

Chocolate Chunk Cookies Recipe

A lot of things — good and bad — have been said about Martha Stewart. I don’t know her personally, I don’t have the inside scoop on how she really operates, but I have to say that her recipes work. Most of them anyway. I have three of her baking cookbooks and I’m happy with her recipes save for a few not-so-good ones. Of course, I haven’t tried all the recipes in all three cookbooks. Not yet, anyway. But among those that I have, there were very few that I was unhappy with.

Oh, but wait! Are those really HER recipes? The introduction to one of these three books says unequivocally that the recipes were developed by a team. Even the writing, according to other sources. So, okay, maybe I shouldn’t say that Martha Stewart’s recipes work. Rather, that the recipes in her books work. That would be more accurate.

Chocolate chunk cookies

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 21 large cookies
Author: Connie Veneracion

Ingredients

  • 250 grams butter softened to room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup dark brown sugar loosely packed
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 375 grams dark chocolate cut into half-inch cubes
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Instructions

  • Preheat the oven to 375F.
  • In a bowl, stir together the flour, baking soda and salt.
  • In a large mixing bowl, beat the butter and sugars until light and fluffy, about a minute with an electric mixer on medium speed. Add the egg whites and vanilla. Continue mixing until smooth.
  • Add the flour in two or three batches, mixing after each addition and scraping the sides of the bowl.
  • Stir in the chocolate by hand.
  • Drop by heaping tablespoonfuls on a cookie sheet (or two cookie sheets) lined with baking paper. Keep the cookie dough at least an inch and a half apart to allow them to spread.
  • Bake in a 375F oven for 18 minutes.
  • Take the cookie sheets out of the oven. Leave the cookies on the sheets for about five minutes to firm up then lift gently and transfer to a rack. Cool completely.
  • These cookies are fabulous warm or at room temperature. They are great by themselves or, chopped up, stirred with ice cream. I used four cookies for my chocolate chunk cookie ice cream which I’ll be posting later.

Notes

Two cookie sheets can go together in a convection oven one on top of the other but if you’re not using a convection oven and the cookie sheets can’t be positioned side by side, I suggest you bake the cookies in batches for even cooking.
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The recipe for these chocolate chunk cookies was based on one found in Martha Stewart's Baking Handbook. I used dark chocolate instead of semi-sweet