The chocolate chip cookie is the quintessential American cookie. You can find chocolate chip cookies in most bakeries and every pastry chef has his or her own version. As simple as the chocolate chip cookie may seem, you’ll notice how every cookie is different. Some chocolate chip cookies are soft and cakey, while others are crispy and chewy. They also vary in size as well: thick or thin or big or small. Like many bakers, I have been in the search for what I consider to be the perfect chocolate cookie recipe. I’ve tested several dozen in my lifetime. After tweaking a couple of my favorites, I came up with this one.
This recipe will produce a soft and chewy cookie with a crispy edge. The secret to the chewy texture is the sugar ratio and the addition of cornstarch to the dough. The baking soda gives the cookie a nice crispy edge. Also, I use chocolate chunks instead of chocolate chips, so you get oozy chocolate with every bite. You won’t find any butter in this recipe, but trust me, you won’t notice the difference. And the best part about this recipe — you don’t need a mixer. Make a batch of these cookies and I guarantee you’ll make somebody happy. Enjoy!
Dark Chocolate Chunk Cookies
Yield: about 20 cookies
7 ounces of good quality dark chocolate or dark chocolate chips
1 1/3 cups of Sonora wheat flour or unbleached all-purpose flour
1/8 cup of organic cornstarch*
1/2 teaspoon baking soda
1/2 teaspoon of kosher salt
1/4 cup of sugar
2/3 cup of packed dark brown sugar
1/2 cup of coconut oil
1 large egg
1 teaspoon of vanilla extract
1. Chop the chocolate on parchment paper into 1/4 inch pieces. Place a sieve over a bowl. Using the parchment, transfer the chopped chocolate into the sieve. Set the chopped chocolate aside and save the collected chocolate powder for another use (like hot chocolate).
2. Place the flour, cornstarch, baking soda and kosher salt into a small bowl. Whisk and set aside.
3. In a large bowl, add the sugar and brown sugar. Whisk together to break up any lumps. Add the coconut oil and whisk until incorporated.
4. Add the egg and vanilla extract and whisk until just combined.
5. Add the flour mixture and chopped chocolate into the wet mixture. Using a rubber spatula, fold in the flour mixture until dough forms. Don’t over mix. Let it sit for 10 minutes at room temp.
6. While the dough is resting, set oven to 350 degrees. Line 2 baking sheets with parchment paper.
7. Using an ice cream scoop (2 tablespoon size), form cookie dough and place the scoops 2 inches apart on the baking sheets.
8. Bake for 9-11 minutes or until the edges are slightly golden brown, but don’t over bake them.
9. Cool on a wired rack for 15 minutes. They are best eaten when slightly warm with a tall glass of milk or a cup of coffee.
10. Store any leftover cookies in an airtight container for up to 3 days.
* If at all possible, try to use organic corn-based products. Most of the corn syrup and cornstarch sold in the stores are GMO.