This is my last official post as a member of the Abrams Dinner Party. Part of the behind the scenes happenings that you can't see is that all the members have a private online group where we can share recipe experiments, ask questions, etc. Well when we first got Genuine Pizza, other people started raving about this cookie recipe - best ever, makes a ton, multiple batches, etc. I was determined to make pizza from a pizza cookbook but then I had a leftover half stick of butter sitting around from the cake I posted last weekend that I decided to make a quarter recipe. They are amazing!
At some point I will return to Genuine Pizza and make, oh I don't know, pizza, particularly the one with porcini cream that I have my eye on, but for now please understand that these cookies demand to be shared.
Chocolate Chunk Cookies
2 sticks (1 cup/225 g) cold unsalted butter, cut into several pieces
3/4 cup plus 2 tbsp (175 g) granulated sugar
generous 3/4 cup (175 g) packed dark brown sugar
2 large eggs, cold
2 tsp vanilla extract
3 1/2 cups (405 g) all purpose flour
1 1/2 tsp kosher salt
1 1/2 tsp baking soda
12 (1-oz/30 g) chocolate chunks or 84 chocolate feves (7 per cookie)
Flaky sea salt, such as Maldon
Preheat oven to 350 F (175 F).
In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Add the eggs, one at a time, until fully incorporated. Pause the mixer motor to scrape the sides and bottom of the bowl between each addition. Add the vanilla and mix to incorporate.
In a separate bowl, whisk together the flour, salt, and baking soda until combined.
Add the flour mixture to the butter-egg mixture and mix on low speed until just combined. Do not overmix.
Using a large cookie scoop (2 oz/55 g), scoop out the dough and place on a parchment-lined baking sheet. Press a chocolate chunk or 7 chocolate feves into each of the cookie dough balls and wrap the dough around the chocolate so it's completely encased and the dough balls are round. Return the cookie balls to the parchment-lined baking sheet, flatten the cookies so they're a bit squat, and sprinkle each with some flaky salt.
Bake the cookies for 10-12 minutes, or until they are golden brown and about 1/2 inch thick. Remove from the oven and transfer the cookies to a cooling rack. Let cool completely, then transfer to a container with a lid and store the cookies at room temperature for up to 1 week.*
* It is impossible for them to last this long because you will eat them, obviously.
This post is sponsored by ABRAMS Books, as part of the ABRAMS Dinner Party.