Cherry Chocolate Chunk Cookie
THE best chocolate base cookie, chewy, moist, chocolaty, brownie like, semi soft and so delicious!
I've added both white and dark chocolate chunks and 1/2 cup halved dried cherries, the recipe yields 12 larger cookies for me.
Try adding spices for a chocolate mexican cookie or cranberries, nuts, candy .. the possibilities are endless.
1 cup all-purpose flour, sifted
1/2 cup cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
6 oz white chocolate, chopped into chunks
In medium bowl, combine flour, cocoa, baking soda, baking powder and salt; set aside. In stand mixer with paddle, mix butter and sugars on low speed for 30 seconds. Beat until fluffy on medium-high, about 2 minutes. Turn to low, add vanilla and egg, mixing until combined. Slowly add dry ingredients until combined. Stop machine and fold in white chocolate by hand.
Line 12-by 18-inch baking sheets with parchment paper. Drop heaping tablespoons of dough 2 inches apart on trays and lightly flatten. Bake on middle rack of 350F oven until puffy and cracked, 10 to 12 minutes. If pans won't fit side by side on middle rack, use top and middle, switching trays halfway through baking time, quickly, to maintain oven temperature.
Cool completely before storing in airtight container for up to 3 days.
Makes 30 cookies