Chocolate Chunk Cookies
1 1/2 sticks of unsalted butter (12 Tbsp.), room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
1/4 tsp. vanilla extract
1/4 tsp. cinnamon
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups semi-sweet chocolate chunks
1. Preheat oven to 350 degrees F (or 325 degrees F if using a convection oven).
2. In a bowl of an electric mixer, cream together the butter, sugars, vanilla and cinnamon on medium speed, about 3-4 minutes. Add the eggs and mix on medium-low speed until combined.
3. Whisk together the flour, baking soda and salt in a separate bowl. Add all at once into the batter, mixing on low speed until combined and flour is incorporated.
4. Fold the chocolate chips into the dough with a spatula or spoon.
5. Flatten dough into a shallow pan, such as a pie plate, and freeze for 20 minutes.
6. Coat two cookie sheets with nonstick cooking spray or line with parchment paper.
7. With a 2-ounce ice cream scooper, scoop cookie dough onto each sheet.
8. Bake for 15-17 minutes until just golden on top (for a more chewy cookie, decrease the baking time). Cool cookies on a wire rack.
*Note: Do not flatten the scoops of cookie dough. Allow them to keep their round shape and they will naturally flatten in the oven.
Yield: 12-14 cookies
Recipe from: Clinton Street Baking Company Cookbook: Breakfast, Brunch, and Beyond from New York’s Favorite Neighborhood Restaurant