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Chocolate Chunks Cookies | Made with Belcolade Belgian Baking Chocolate

Chocolate Chunk Cookies - Belcolade Belgian dark 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.

 INGREDIENTS

  • 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
  1. 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. 
  2. 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. 
  3. 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). 
  4. 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.

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