This is a repeat post from 2018. This time around I did away with the pecans and like the recipe better with 1 3/4 cup bittersweet chocolate. I refrigerated the dough for 45 minutes before balling them, then I put them back in the fridge for another 15 min while the oven preheats. I also put just 12 cookies on each sheet while they baked because they spread a lot. These are, IMHO, sensational. Better than Tate’s!
Originally posted June 13, 2018
Click here to view recipe.
OK people. In the past, I posted a recipe for salted chocolate chunk cookies that are firm on the edges with a soft interior. They are the bomb.
But these? These are, as my husband says, “ the best cookies I’ve had in 74 1/2 years.” And I wholeheartedly agree, even though I am a year younger and a much more sophisticated cookie taster.
These are a cross between toffee, shortbread, and chocolate chippers. They are really crispy through and through, not too sweet (I even decreased the sugar suggested in the original recipe) and they have a deep, interesting, nutty flavor. Again, I think this is in part due to the Lyle’s golden syrup I subbed for the original recipe’s light corn syrup. Lyle’s is my favorite “golden” syrup and I love the flavor when added to batters and doughs. (The original recipe came from Amanda Hesser of the New York Times.)
Addictive Crispy Chocolate Chunk Cookies
Makes ~32 cookies
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 tsp fine sea salt
- 14 tablespoons (1 ¾ sticks) salted butter, melted
- ½ cup packed dark brown sugar
- ⅓ cup granulated sugar
- 2 tablespoons Lyle’s golden syrup
- 1 tsp pure vanilla extract
- 2 tablespoons milk
- 1 3/4 cups chopped bittersweet chocolate (pea-size pieces and shavings)I started with Ghirardelli bittersweet chunks and ran a knife through them until they were smaller
- 2 cups chopped toasted pecans (optional) – chopped the same size as the chocolate
Preheat the oven to 300 convection degrees. Line two baking sheets with parchment. Sift together the flour, baking soda, and salt.
In a mixer fitted with a paddle, mix the butter, sugars and corn syrup for about three minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
Roll 1 ½ tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced two inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
I do one cookie sheet, mid-oven at a time.