Martha Stewart's Chocolate Chunk Cookies |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 2 |
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adapted from / 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) |
Directions:
1. Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. 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.
4. Add the vanilla, whole egg, and egg white, beating on low speed until well combined (about 1 minute).
5. Add flour mixture in two batches; mix until just combined.
6. Mix in chocolate.
7. Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets.
8. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes.
9. Transfer parchment and cookies to a wire rack to cool completely.
10. Cookies can be kept in an airtight container at room temperature for up to 4 days.
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