{"id":10916,"date":"2019-08-08T16:37:59","date_gmt":"2019-08-08T20:37:59","guid":{"rendered":"https:\/\/blog.davidstea.com\/en\/?p=10916"},"modified":"2023-09-14T11:08:17","modified_gmt":"2023-09-14T15:08:17","slug":"absolute-best-chocolate-chunk-cookies","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/en\/absolute-best-chocolate-chunk-cookies\/","title":{"rendered":"Absolute best chocolate chunk cookies"},"content":{"rendered":"Reading Time:<\/b> <\/span> < 1<\/span> minute <\/span><\/span>\n

We think\nit\u2019s safe to say that everyone loves a homemade chocolate chip cookie. There\u2019s\njust something about a fresh-from-the-oven bakery style cookie that makes us\nfeel like we\u2019re home sweet home. If you\u2019re one of the rare beings on this\nplanet that can resist the draw of an ooey-gooey cookie, we dare you to try and\nresist this one.<\/p>\n\n\n\n

Our tea\ncontent manager dreamed up this recipe to bring you what we think is the best\nchocolate chunk cookie ever. They\u2019re butter-y, chocolate-y, a little bit\ncaramel-y (from the butter + brown sugar) and they bake up to deliver the holy\ngrail of the cookie world: crispy edges and a super soft centre. <\/p>\n\n\n\n

What tips them over the edge towards \u201cbest cookie ever\u201d is the balancing flavour of matcha. But you don\u2019t have to take our word for it. <\/p>\n\n\n\n

CHOCOLATE CHUNK + MATCHA COOKIES<\/mark><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Makes<\/strong>: 12-16 cookies
Prep time<\/strong>: 15 min
Baking time<\/strong>: 10 min<\/p>\n\n\n\n

Featured tea<\/strong>: Matcha Matsu<\/u><\/a><\/p>\n\n\n\n

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Chocolate Chunk Cookies<\/h2>
\n \n \n \n \n \n \n \n \n \n \n \nPrint recipe<\/a> <\/div>
\n <\/div>
\n\n <\/a> <\/div> \n <\/table> \n

Ingredients<\/h2> \n
    \n \n \n
  • 4 Perfect Matcha Spoons Matcha Matsu<\/li> \n \n
  • 1 \u00bc cups flour (200 g)<\/li> \n \n
  • \u00bd tsp salt<\/li> \n \n
  • \u00be tsp baking soda<\/li> \n \n
  • \u00bd cup butter (1 stick)<\/li> \n \n
  • \u00be cup brown sugar<\/li> \n \n
  • \u00bc cup cane sugar<\/li> \n \n
  • 1 large egg + 1 egg yolk<\/li> \n \n
  • Vanilla (or vanilla extract)<\/li> \n \n
  • 6 oz semisweet chocolate, chopped<\/li> <\/ul> <\/div> \n
    \n

    \n Directions\n <\/h2> \n

\n \n \n\n \n \n\n \n \n\n \n \n\n \n \n\n \n \n\n \n \n\n \n \n\n \n \n\n \n
\n Step 1\n <\/td> <\/tr>
Preheat oven to 375 F<\/td> <\/tr> \n
\n Step 2\n <\/td> <\/tr>
In a bowl, combine Matcha Matsu, flour, salt and baking soda.<\/td> <\/tr> \n
\n Step 3\n <\/td> <\/tr>
Melt \u00bd stick of butter in a small pot until golden brown, then transfer to a separate bowl and fold in the other \u00bd of stick.<\/td> <\/tr> \n
\n Step 4\n <\/td> <\/tr>
Add brown and cane sugar to butter and mix until combined.<\/td> <\/tr> \n
\n Step 5\n <\/td> <\/tr>
Next, add egg and egg yolk to butter mixture and blend until smooth. Fold in dry ingredients.<\/td> <\/tr> \n
\n Step 6\n <\/td> <\/tr>
Gently add in chocolate chunks and let rest for 5-10 mins.<\/td> <\/tr> \n
\n Step 7\n <\/td> <\/tr>
Line a cookie sheet with parchment paper, then scoop batter into 12-16 cookies.<\/td> <\/tr> \n
\n Step 8\n <\/td> <\/tr>
Bake for 8-10 min<\/td> <\/tr> \n
\n Step 9\n <\/td> <\/tr>
Remove from oven and leave them to cool for a few minutes. Finally, transfer to cooling rack.<\/td> <\/tr> <\/table> <\/div> <\/div>\n
\n Powered by GetMeCooking<\/a>\n <\/div> <\/div>\n\n
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Featured Tea<\/h2>\n
\"featured<\/a><\/div>\n

Matcha Matsu<\/a><\/h3>\n <\/div>\n