Dahlia Bakery’s All-American Chocolate Chunk Cookies

Dhalia Bakery's Chocolate Chunk Cookies

Wow. I finally found myself a pocket of time and my head was swimming with ideas of what to bake.  I’m sure you are thinking, with all these ideas, why did she end up making chocolate chip cookies?   Well, to be honest, I just really had a taste for them.  When I was flipping through The Dahlia Bakery Cookbook, of course, the chocolate truffle cookies caught my eye first. But, the chocolate chunk cookies were a close second.  There isn’t much better than a big, chewy chocolate chip cookie and a tall glass of ice cold milk.  And these looked like my kind of cookie.

Most chocolate chip cookies have essentially the same ingredients, just in different proportions. If you are looking for a special ingredient, I hope you aren’t disappointed that there isn’t one in these cookies.  Why are they so good then? It must be that the ratios are just right.  The cookie tastes just as it should, of butter and brown sugar.  It has a very slight crispness to the edges, but is perfectly chewy throughout, and they stayed chewy for three days.  At Dahlia, Tom Douglas uses a mixture of milk and bittersweet chocolates.  I used all semisweet cut from a Callebaut bar, as unbelievably, I was out of milk chocolate.  I also used only 14 oz of chocolate (only??), instead of the 19 oz called for in the recipe. As much as I love chocolate, with too much, I believe you can’t taste the deliciousness of the cookie.

As you probably know, I don’t make many recipes more than once.  But this one is a keeper.  I’m looking forward to trying the two chocolates next time or M & Ms or Reese’s cups or……

Dahlia Bakery’s All-American Chocolate Chunk Cookies

Yield: 24 to 26 cookies (I got 24 big cookies)

3 large eggs, room temperature

2 tsp pure vanilla

3 1/2 cups (482 grams) all purpose flour

1 tsp baking soda

1 tsp baking powder

1 1/2 tsp kosher salt

1 cup plus 5 tablespoons  (10.5 ounces/298 grams) unsalted butter, softened

1 cup plus 2 tablespoons (25o grams) packed, moist brown sugar

1 1/4 cups (250 grams) granulated sugar

1 1/2 cups (9 ounces/255 grams) milk chocolate chunks

1 1/2 cups (9 ounces/255 grams) bittersweet chocolate chunks


Preheat oven to 375 degrees.  Line your cookie sheet(s) with parchment.

In a small bowl, break the 3 eggs, add the vanilla and whisk to combine. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder and kosher salt. Set aside.

Into the bowl of your Kitchen-Aid, add the butter and both sugars.  Cream on medium-high, with the paddle, until very light in color and fluffy, ~ 4-5 minutes.  Stop the mixer and scrape down the sides of the bowl with a spatula.  Beating on medium, pour in half of the egg-vanilla mixture and beat until incorporated.  Scrape down the sides again and add the rest of the egg-vanilla mixture.  Beat briefly to combine.

Add the dry ingredients to the bowl of the electric mixer, beating on low until evenly distributed. Scrape down the sides of the bowl with a spatula and mix just 10 more seconds.  Don’t overmix.  Add the chocolate chunks and mix just until combined. Remove the bowl from the stand and using a spatula scrape the bottom of the bowl to make sure all the flour is mixed in.

Use an ice cream scoop to portion the cookies in 2.5 ounce portions (~ 1/4 cup), placing them evenly apart, 6 cookies per cookie sheet.

Bake until mostly golden brown on the edges but still pale in the middle, ~ 16 to 18 minutes, rotating the pan halfway through cooking time.  If you are baking 2 cookie sheets at a time, also rotate them between racks.  Do not overbake.

Remove the cookie sheet from the oven and cool on a wire rack for 10 minutes before using a spatula to remove the cookies from the sheets.

Source:  The Dahlia Bakery Cookbook: Sweetness in Seattle

Chewy Chocolate Chunk Cookies

Okay, so I have quite a few chocolate cookie recipes on my blog.  But, really, can one have too many?  I say no. 😀  And, though they are all chocolate cookies, each recipe is very different.  While most chocolate cookies are like cakey brownies, this one is more like a chewy chocolate sugar cookie.  The cakey texture of other cookies comes from melting chocolate into the dough, which is softened by the fat in whole chocolate.  So, dutch processed cocoa powder replaces melted chocolate in this recipe.  An egg white instead of a whole egg gives the cookie structure and the dark corn syrup contributes to the chewiness.   America’s Test Kitchen always figures this stuff out just right.  What you end up with is an intensely chocolate sugar cookie, studded with big chunks of semisweet chocolate, with a sweet crunch from the sugar that glitters across the top.  Could a chocolate cookie get much better than this?  I’m gonna go ahead and say no.  Am I wrong?  I don’t think so, but you might have to try it and find out…

Chewy Chocolate Chunk Cookies

1/3 cup (2 1/3 oz) granulated sugar

1 1/2 cup (7 1/2 oz) all purpose flour

3/4 cup (2 1/4 oz) dutch processed cocoa powder

1/2 tsp baking soda

1/4tsp + 1/8 tsp salt

1/2 cup dark corn syrup

1 large egg white

1 tsp vanilla

12 tbsp unsalted butter, softened

1/3 cup ( 2 1/3 oz) packed dark brown sugar

4 ounces bittersweet or semisweet chocolate, chopped into 1/2 inch pieces    I used Callebaut semisweet

1/2 cup (3 1/2 oz) granulated sugar for rolling

Adjust oven racks to upper and lower middle positions and heat oven to 375°.  (I always bake cookies 1 sheet at a time in the middle).  Line 2 large baking sheets with parchment paper.  Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.

In the bowl of a stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping down the bowl as needed with a rubber spatula. Reduce speed to low, add flour mixture and chopped chocolate; and mix until just incorporated, about 30 seconds, scraping bowl as needed. Give dough a final stir with rubber spatula to ensure that no pockets of flour remain and the ingredients are evenly distributed.  Refrigerate dough for 30 minutes to firm slightly. The dough will still be soft.

Place 1/2 cup granulated sugar in shallow baking dish or pie plate.  Remove dough from fridge.  Divide dough into 16 equal portions (about 2 Tbsp, or 50g if you are a nerd like me); roll between hands into balls. Roll half of the dough balls in sugar to coat.  Place dough balls 2 inches apart on the prepared cookie sheets.  Repeat with the remaining dough balls. Bake until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone),  10 to 11 minutes, switching and rotating baking sheets halfway through baking. Do not over bake.

Let cookies cool on baking sheets for 5 minutes, transfer cookies to a wire rack and let cool to room temperature.

Source: The Cook’s Illustrated Cookbook

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