Chunky Chocolate Chip Cookies - Bake from Scratch

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       Milk chocolate chips are small and consistently blended, melting throughout the dough to enhance the overall flavor, while the chopped dark chocolate creates uneven pockets that last longer than the chips, adding a unique chocolate experience to each cookie. The most exceptional bites occur where the two types of chocolate mix.

      Makes about 15 cookies

      ½ cup (113 grams) unsalted butter, softened

      2/3 cup (147 grams) firmly packed light brown sugar

      1/3 cup (67 grams) granulated sugar

      1 large egg (50 grams), at room temperature

      1 large egg yolk (19 grams), at room temperature

      1 teaspoon vanilla extract

      1½ cups (188 grams) all-purpose flour

      ½ teaspoon baking powder

      ½ teaspoon kosher salt

      ¼ teaspoon baking soda

      ½ cup (85 grams) milk chocolate chips

      4 ounces (113 grams) 66% cacao dark chocolate, roughly chopped (see Note)

      Garnish: dark chocolate dust and crumbs from chopping (see Note)

      Preheat the oven to 350°F (180°C). Line rimmed baking sheets with parchment paper. Set up the Ankarsrum mixer with the stainless steel bowl, placing the dough knife in the smaller hole, and adjust the dough roller just off the side of the bowl. Add the butter, slowly increasing the mixer speed to medium-high (6 o’clock), and beat until creamy, around 1 minute, using a scraper to assist in moving the butter. (Initially, the butter may stick to the roller.) Gradually incorporate the sugars, beating until well blended and light in color, approximately 3 minutes. Add the egg, egg yolk, and vanilla, mixing until unified.

      In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. With the mixer on the lowest speed (12 o’clock), slowly add the flour mixture to the butter mixture. Adjust the roller to 1 inch away from the bowl’s side and increase the mixer speed to medium-low (2 o’clock), beating until combined.

      Remove the bowl from the mixer. Using a rubber spatula, fold in the chocolate chips and chopped dark chocolate until well mixed. Using a 3-tablespoon spring-loaded scoop, portion the dough (about 53 grams each) and place on the prepared pans, ensuring they are at least 2 inches apart.

      Bake until the edges are golden brown and set, about 10 to 12 minutes. If desired, garnish with dark chocolate dust and crumbs. Allow to cool on the pans for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 1 week.

      Note: When chopping the dark chocolate, save the fine chocolate dust and sprinkle it on top of the warm cookies for an intense burst of bittersweet flavor.

      We’d love to hear how they turned out!