Chocolate chunk cookies
I am winding down my kitchen for the season preparing to leave for Italy in just a couple weeks. Still, I was watching Giada de Lorentis episode about her visit to Tuscany and watched her made these cookies and could not help going into the kitchen to make a batch. Not sure who is going to eat them, but it’s fun to bake. Giada makes these very large, she scoops them by 1 cup balls and freezes them before baking. I made them smaller and didn’t bother with the freezing but suit yourself. Evidently she serves these cookies in her Las Vegas restaurant and named them Sin City Cookies. They looked sinfully delicious so they are aptly named.
Giada’s cookies seemed puffier than these, maybe because of the freezing step which I skipped, but these were still very delicious as they are.
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) cold butter, cubed
1 cup white sugar
1 cup light brown sugar
2 teaspoons vanilla
1 cup dark chocolate, chopped
1/2 cup semi sweet chocolate, chopped
Combine flour, baking powder, baking soda and salt in a bowl, mix and set aside.
Place the white sugar and cold butter in the bowl of an electric mixed using the paddle attachment and mix for a minute or so until.
Add the brown sugar and continue mixing another minute.
Add the vanilla and the eggs and vanilla and mix on low speed only until the mixture begins to combine.
Add the flour in three batches mixing only until the dough comes together.
Turn off the mixer and fold in the chocolate by hand with a spatula.
Line a baking sheet with parchment paper.
Scoop up the dough with a medium size ice cream scoop and place the mounds on the baking sheet. You don’t need to level them or press them down.
Bake in a 375F oven about 15 minutes until golden. the cookies will not be hard when baked.
Remove from oven and cool on wire rack.
Continue with remaining dough.
Store in an air tight container.