Dark Chocolate Chunk Cookies | Recipes

Replete with uneven chunks of dark chocolate, super buttery, slightly crisp on the edges and moist towards the centre, this is how I like my chocolate cookies.

Though the general norm says to go with chocolate chips, when it comes to cookies, I prefer adding uneven chunks of chocolate, over bits of chocolate chips. Chocolate chips might look pleasing to the eyes, but when it comes to taste, biting into an unexpected big chunk of chocolate is an absolute delight.

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Cookies and Milk to satiate my evening hunger pangs 😍 . . So happy with the outcome of the dark chocolate cookies that I baked today morning. Replete with uneven chunks of dark chocolate, super buttery, crisp on the edges and moist towards the center. Exactly how I like them to 😎 . . I somehow prefer chocolate chunks over chocolate chips in cookies. Biting into an unexpected big chunk of chocolate is such a delight πŸ˜‹ . . Now that the recipe that I experimented with has turned out to be successful, let me know in the comments below, if you'd want me to share the recipe 🀩 . . . #cookwithkaran #freshlybaked #freshlybakedcookies #chocolatechipcookies #darkchocolatelover #couverturechocolate #madebyme #happymornings #cookiesandmilk #darkchocolate #darkphotography #darkfoodphotography #delhidiaries #chocolatechunkcookies #eveningtime #hungerpangs #happybaking #mondaybreakfast #cookiestagram #bakedbyme #darkhues #instahappy #superexcited #coronabaking #indianfoodblogger #indianblogger #delhibloggers #myfavorite #indialockdown #lockdownbaking

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A quick cheat to remember the recipe is with ratios. Equal parts of sugar and chocolate chunks and equal parts of butter and flour. However, if you don’t like your cookies very buttery, then just add 30 grams of more flour and you’ll be good to go.
Ingredients:
150g butter
100g powdered sugar
150g flour
5g baking powder
100g chocolate chunks (roughly chopped)
1 egg

Makes 15-18 cookies


Steps:

1. Cream together the butter and sugar in a bowl till smooth. Add in one whole egg and mix again.
2. Add flour, baking powder and mix.
3. Fold in the uneven chunks of dark chocolate.
4. Keep the cookie dough in the refrigerator for an hour to chill.
5. Shape your cookies and place them on an oiled baking tray.
6. Cook the cookies in a preheated oven at 180 degrees C for 15 mins, till slightly brown.
7. Cool on a cooling tray and serve.

Note:
1. Different brands/varieties of flour behave differently. If your cookie dough is too moist, simply add a little more flour.
2. Adding egg helps to give a more finished look to the cookie, and makes it chewier. Egg is optional. You can replace it with milk to get the right consistency of the dough.
3. You can keep the cookie dough in the refrigerator overnight or longer, too. Don’t keep it beyond 2 days.
4. Except chocolate chunks, all the ingredients should be at room temperature.

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FRESH OUT OF THE OVEN 🀩 . . Thanks to the amazing weather in Delhi, I got up slightly early today and baked a batch of these dark chocolate chunk cookies. They're warm and looked rather good, so in excitement, I quickly clicked them to share with you guys πŸ˜‹ From the looks and from the aroma of these freshly baked cookies that has invaded my home, this recipe seems like a winner to me πŸ™ŒπŸΌ . . Waiting for them to cool down a little more, before I taste and click a better photo. Stay tuned 😍 . . . #cookwithkaran #freshlybaked #freshlybakedcookies #chocolatechipcookies #darkchocolatelover #couverturechocolate #madebyme #happymornings #mybreakfast #darkchocolate #darkphotography #darkfoodphotography #delhidiaries #gaintrick #gainpost #gaintrain #happybaking #mondaybreakfast #cookiestagram #bakedbyme #darkhues #instahappy #superexcited #coronabaking #indianfoodblogger #indianblogger #delhibloggers #myfavorite #indialockdown #lockdownbaking

A post shared by Karan Tripathi (Food Fanatic) (@karanfoodfanatic) on

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