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It’s time to bake! Today, I wanted to share something that’s simple and comforting, and for me, there’s nothing more comforting that a fresh-baked chocolate chip cookie. A lot of you guys have asked for the recipe for our Chocolate Chunk Cookies that we serve here at Dominique Ansel Bakery, so here it is. My favorite part is the mix of dark and milk chocolate chunks, and of course, eating them while still warm from the oven. It’s one of recipes from my new book, Everyone Can Bake (out now in print & e-book, order at www.DominiqueAnselBook.com). Here’s what you’ll need:
INGREDIENTS
190g (14 tbsp) unsalted butter, at room temp
130g (2/3 cup) granulated sugar
130g (2/3 cup) packed light brown sugar
80g (2 large) eggs
330g (2 2/3 cups) AP flour
4g (1 tsp) baking soda
6g (1 tsp) salt
100g (2/3 cup) milk chocolate chunks
100g (2/3 cup) dark chocolate chunks
EQUIPMENT
Mixing bowl
Spatula
Whisk
Baking sheet
Parchment paper
METHOD
1. Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper.
2. In a large mixing bowl, combine butter, granulated sugar, and brown sugar with a whisk. Add the eggs and mix until incorporated.
3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chunks until evenly distributed. Chill the dough for 5-10 min in the fridge.
4. Shape the chilled dough into balls about 2 1/2 in diameter, place them on the prepared sheet pan, and press down slightly to flatten them into discs.
5. Bake for 8-9 min, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 min until warm and then enjoy. (Once cooled, you can also make ice cream sandwiches with your favorite ice cream.)
#EveryoneCanBake (📸 by Evan Sung)
(Excerpt from EVERYONE CAN BAKE by Dominique Ansel.
Copyright © 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY.)
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