Martha Stewart'S Chocolate Chunk Cookies - cooking recipe

Ingredients
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup unsalted butter, room temperature
    1 cup granulated sugar
    1/2 cup packed dark brown sugar
    2 teaspoons pure vanilla extract
    1 large egg
    1 large egg white
    12 ounces semisweet chocolate chunks (about 2 cups)
Preparation
    Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
    In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
    In another bowl, beat the butter and both sugars on medium speed with an electric mixer until light and fluffy (about 3 minutes) scraping down the sides of the bowl as needed.
    Add the vanilla, whole egg, and egg white, beating on low speed until well combined (about 1 minute).
    Add flour mixture in two batches; mix until just combined.
    Mix in chocolate.
    Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets.
    Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes.
    Transfer parchment and cookies to a wire rack to cool completely.
    Cookies can be kept in an airtight container at room temperature for up to 4 days.

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