{"id":4803,"date":"2015-01-24T01:49:40","date_gmt":"2015-01-24T00:49:40","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4803"},"modified":"2016-12-01T19:05:03","modified_gmt":"2016-12-01T18:05:03","slug":"recipe-the-best-chocolate-chunk-cookies-ever","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cookies-and-brownies\/recipe-the-best-chocolate-chunk-cookies-ever","title":{"rendered":"Recipe: The best chocolate chunk cookies. Ever."},"content":{"rendered":"

I don’t know for how long I had been looking for a decent recipe of real American cookies<\/strong>.<\/p>\n

Not just some supermarket-style biscuits. I wanted the sweet, buttery and crunchy<\/strong> (yet soft) chocolate-chunk cookies<\/strong> that America is famous for!<\/p>\n

\"Recipe-Chocolate-chunk-cookies-12\"<\/a><\/p>\n

Unfortunately all the recipes online measure ingredients in cups<\/strong> (which is something a good pastry chef should despise<\/a>!) \ud83d\ude42 and I generally hate to do the conversion (because one cup of flour doesn’t weight as much as one cup of chocolate, for example; and we don’t have “sticks” of butter here).<\/p>\n

“But ok”, I said, “after years and years of research, I can make an effort for cookies!<\/strong>“: and so I found an interesting recipe, converted it in grams<\/strong> and adjusted it to my taste.<\/p>\n

\"Recipe-Chocolate-chunk-cookies-05\"<\/a><\/p>\n

“Adjusting a recipe to my taste” in this case meant: overloading it with dark, milk and white chocolate chunks<\/strong>, adding vanilla<\/strong> seeds and orange<\/strong>, plus some dry fruits<\/strong> (I made my own mix of hazelnuts, walnuts and Brazilian nuts).<\/p>\n

\"Recipe-Chocolate-chunk-cookies-Step04\"<\/a><\/p>\n

The result was just A-M-A-Z-I-N-G!<\/strong> These are definitely the best cookies I’ve ever eaten<\/strong>, even better than the Pepperidge Farm<\/strong> ones! \ud83d\ude1b<\/p>\n

\"Recipe-Chocolate-chunk-cookies-Step09\"<\/a><\/p>\n

The recipe is pretty simple<\/strong> but the baking process is delicate<\/strong>: cookies must not be dry<\/strong> so it is better to slightly under-bake<\/strong> them. I baked at 170\u00b0C until golden brown (keep an eye on the oven) and made experiments at 160\u00b0C up to 190\u00b0C.<\/p>\n

\"Recipe-Chocolate-chunk-cookies-02\"<\/a>

The bottom of a perfectly-baked cookie<\/p><\/div>\n

Higher temperatures<\/strong> require less baking time<\/strong> and give softer\u00a0products<\/strong>, while lower temperature of course need longer baking times and give crispier cookies. I achieved\u00a0the best result at 170\u00b0C<\/strong>: the cookies were golden brown, crunchy outside but slightly soft on the inside<\/strong>… delicious!!!<\/p>\n

If you love cookies, look no more: this is the ultimate recipe!<\/strong> Oh, and feel free to add whatever you like! Hint hint: shredded coconut, cinnamon, raisins…<\/em><\/p>\n

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Chocolate chunk cookies<\/h2>\n
\n \n \"\"Print recipe<\/a>\n