Hi Everyone! Hope you are all safe and healthy and are having a great week! The best medicine is to Smile Lots! You know I say that a lot and if you have noticed already I have a tattoo that says “smile lots” My mom said this to me almost everyday growing up especially once I became a teenager and went through a lot of hard times during high school. This saying got me through some hard times and always made me smile and think how grateful I am to have my health and my family around me. Just smiling can change your mood and it tricks your mind into thinking more positively and increases your mood. 🙂 Just wanted to give you a bit of a positive message here, but now to the stuff I know you came here for…. THE RECIPE! She’s just down below 😉
Chocolate Chunk Sea Salt Cookies
Ingredients
– ½ cup Unsalted Butter, softened
– ½ cup Brown Sugar
– ¼ cup Granulated Sugar
– 1 egg, at room temperature
– 1 tsp Vanilla Extract
– 1 ¼ cups All Purpose Flour
– 2 Tbsp Cornstarch
– ½ tsp Baking Soda
– ½ tsp Salt
– ½ cup Chopped Dark Chocolate/ Chocolate Chunks
– ½ cup Mini Chocolate Chips
Materials Needed
– Large Bowl
– Whisk/ Handheld Electric Mixer
– Spatula
– Baking Sheet
– Measuring Cups & Measuring Spoons
– Liquid Measuring Cups
– Parchment Paper
– Ice Cream Scoop
Procedure
1. Preheat oven to 350˚F.
2. In a medium sized bowl, using a handheld electric mixer or a whisk, cream together the sugar and butter.
3. Add in your egg and whisk to combine.
4. Mix in your dry ingredients.
5. Before all the flour is completely mixed in, switch to your spatula and fold in your chunks of chocolate, and mini chocolate chips.
6. Scoop the dough using an ice cream scoop onto a parchment lined baking tray and press down each cookie with your palm.
7. You can bake the cookies right away, but I like to chill the dough for at least 10-15 minutes. (This dough keeps perfect once frozen, and whenever you want fresh cookies just to put the frozen cookie pucks on a baking sheet and bake for 10-12 minutes at 350˚F.)
8. Sprinkle each cookie with a pinch of Malden salt (flakey sea salt).
9. Bake cookies for 10-12 minutes until they are golden brown but still “gooey” looking in the center. They will continue baking on the hot sheet pan. (This process is called “carry-over cooking”).
10. You want your cookies to remain soft and gooey but with those crispy edges. The different textures are what makes these the ultimate chocolate chunk cookie! Enjoy warm or let cool completely for easy packing as gifts or storage.
Happy Baking! 🙂
Original of the video here
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Video Transcription
hey guys today we’re going to make theultimate chocolate chip cookie so let’sget started[Music]hey guys welcome back to the pantrykitchen I’m Katherine and today we’regoing to make another family staple andas my mom’s kind of adapted my versionof a chocolate-chip cookie this one haschocolate chunks and mini chocolatechips so that you always are getting apiece of chocolate throughout the cookieso let’s get started I got my bowl I’mjust gonna use a handheld electric mixmixer you can use a whisk you can usestand mixer whatever you prefer I’mgonna go in with my softened butter andI’m using two kinds of sugar in thisrecipe granulated sugar and brown sugargranulated sugar is gonna kind of giveit that crisp exterior and brown sugaris gonna keep it really soft and havethat nice molasses taste to the cookieso I’m going to cream these together andthen I’ll show you what it’s like wowMike was likeso one thing I will tell them I was yeahso that’s the downsides of the yellowballs I have – Oh see what you’re doingbut that’s what kids of cute yells andas if you yelling there this is okayquick story for out in this bowl well Itold you about it before in the bananabread recipe this bowl when my mom tookit out we knew especially around theholidays my teachers my brother and I wewould always get to take chocolate chipcookies to school and in a littleChristmas container and our teacherswould be so happy because they were thebest chocolate chip cookies and theywere always made in this bowl so it’s avery special bowl and those two recipesare probably number one and number twothat were made in this bowl so now thatI’ve got that cream together I’m gonnago in and add my egg and you can usevanilla extract I’m gonna use vanillabean paste just for that deeper vanillaflavor use about a teaspoon[Music]so I’m just gonna use my ice-cream scoopso that makes it easy to have everycookie the same size and it makes theprocess of scooping these a lot fasterso I’m gonna get them all scooped outand just give them a little press downI’m gonna pop them in the freezer forabout 10 minutes I just like to chillthe dough before we bake it and you cansee all the chocolate flecks all that’sgonna melt down and it’s gonna be sogooey and the outsides gonna be nice andcrisped now that our cookies havechilled about 10-15 minutes they’reready to go in a 350 degree oven butbefore we do I’m gonna take some moltensalt this is just a flaky sea salt andI’m gonna put just a little bit on topnot too much I just love the contrast ofthe salt with the sweet cookies and thechocolate it’s perfect and these willbake for about 10 to 12 minutes in a350-degree oven and this dough isperfect because I’m gonna bake 6 therest can stay in the freezer and when Iever I want fresh cookies so I can justpop them in the oven let’s taste nowit’s time to test but I can’t do thisalone there’s two good you can’t keep itto yourself okay and especially whenthey’re warm like the chocolate is sogooey yeah this will be your favoritecookie ever that has ever existedso recipes down below make it thisweekend thanks for tuning in and be sureto like and comment on this video anddon’t forget guys smile log[Music]let’s go whatlet’s go where we’re going on a vacationI am enough domain anywho yep because Imessed upI’m taking my viewers on a vacationI don’t know but apparently we’re goingsomewhere let’s go let’s go let’s gowhat’s Mario wearing Oh