Chocolate Chunks Cookies | Made with Belcolade Belgian Baking Chocolate
Use a knife to create small chunks of chocolate, you’ll add the benefit of tiny residual chocolate bits and powder which gets thrown in as well. The combination creates a very interesting mix of texture and enhanced chocolate intensity.
This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.
- 2 2/3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- teaspoon salt
- 1 cup (2 sticks) unsalted butter, slightly firm and cut into chunks
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2/3 cup sour cream
- 2 cups Belcolade Dark Chocolate, chopped
- 1 1/2 cups chopped walnut or pecan pieces
- Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
- Drop dough in mounds (2 level tablespoons each) at least 2 inches apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
- Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.