A good dose of dark brown sugar gave these chocolate chip cookies from Ad Hoc a superb chewy texture. Then using premium chocolate, like Valrhona, pushes these over the top. Down to just 3 in the house these days, it’s rare to have something that all of us rave about. These Ad Hoc Chocolate Chunk Cookies fit the bill perfectly!
A couple ways this recipe stands out. First is the use of dark brown sugar. I normally don’t have this on hand, so an easy trick is to add a tablespoon of molasses to 1 cup of light brown sugar to make your own. You really don’t even need to mix the two together, just add the molasses to the mixer along with the brown sugar. Cold butter is used instead of the typical butter brought to room temperature. This keeps the batter cooler and minimizes the spreading of what is already going to be a flat cookie. Adding both milk and semi-sweet (or bitter-sweet depending on your preference) chocolate adds to the complexity of this cookie…no two bites will taste exactly the same…except that you’ll never want to stop chewing. I used the rather pricey Valrhona chocolate, but you’re welcome to substitute a bag or semi-sweet morsels or chunks…the results will still be outstanding.
Tip of the Day: To make your own dark brown sugar, simply add a tablespoon of molasses to each cup of light brown sugar.
- 2⅓ cups plus 1 tablespoon flour
- ¾ teasppon baking soda
- ½ teaspoon salt
- 1 cup butter (2 sticks),chilled and cut into small pieces
- 1 cup brown sugar
- 1 tablespoon molasses
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1¼ cup milk chocolate (I used 5 ounces 30% Valrhona), chopped into chip sized chunks
- 1¼ cup semi-sweet or bitter-sweet chocolate (I used 5 ounces 68% Valrhona), chopped into chip sized chunks
- Preheat oven to 350º. Line a baking sheets with parchment paper.
- In the bowl of a stand mixer, beat ½ cup butter with an electric mixer or the paddle attachment of a stand mixer until softened. Mix together brown sugar and molasses (or just use dark brown sugar) and add that and sugar to mixer. Cream till well combined. Beat in eggs, one at a time, followed by vanilla. Beat in remaining butter speed until well incorporated.
- With the mixer on low speed, blend in salt and baking soda, then mix in flour.
- Add only the chocolate chunks (leave the "dust" and very small crumbs behind), then stir in chocolate chunks.
- Roll two tablespoons of dough and place 2 inches apart on prepared baking sheet.
- Bake for 12-14 minutes, until cookies are set and not wet looking on top.
- Cool for 3-4 minutes on baking sheet, then transfer to a wire rack to cool completely.