Chocolate

Chocolate chunk cookies

Chocolate chunk cookies | casaveneracion.com

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.

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
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
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
Instructions
  1. Preheat the oven to 375F.
  2. In a bowl, stir together the flour, baking soda and salt.
  3. 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.
  4. Add the flour in two or three batches, mixing after each addition and scraping the sides of the bowl.
  5. Stir in the chocolate by hand.
  6. 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.
  7. Bake in a 375F oven for 18 minutes.
  8. 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.
  9. 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.
Recipe 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.

casaveneracion.com Chocolate chunk cookies

To Top