Chocolate Chunk Cookies

I have been refining this chocolate chip recipe for years. Slight changes like adding almond meal and browning butter and playing with the cooling time has resulted in what I consider a perfect chocolate chip cookie. Crispy on the outside, chewy on the inside and loaded with rich chocolate chips. In less than an hour, these two can be yours!

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Equipment

measuring cups and spoons
small bowl
large bowl
Small saucepan
cookie sheet
parchment paper/silicone mat
spatula (silicone and metal)
cooling racks

Ingredients

1 cup of unsalted butter melted and browned
1 cup of firmly packed brown sugar
½ cup of granulated sugar
2 eggs
2 tsp vanilla
1 ½ cups of all purpose flour
½ cup ground almond meal
1 tsp baking soda
1 teaspoon of sea salt
1 ½ cup of semi sweet chocolate chips or dark chocolate bar chopped
1 cup of rolled oats

Instructions

In a large bowl, cream together melted butter, brown sugar and white sugar. and vanilla. Allow to cool for a few minutes.
In a separate bowl beat eggs until smooth. Very slowly drizzle the eggs into hot butter and sugar mix. You need to do this slowly so that you don’t cook the eggs!
In a separate bowl, whisk together flour, salt and baking soda. Stir into butter mixture. Stir in chocolate chips and oats.
Chill for 30 minutes.
While the dough is cooling, preheat your oven to 350.
Line your cookie sheet with parchment paper or a silicone mat.
Remove the dough from the fridge and roll into 1 ½” to 2” balls and place them 2” apart on the cookie sheet.
Bake for 9-11 minutes. If your oven has a convection option, this will create a crispier cookie on the outside. Remove from the oven and cool for a few minutes before removing.
Store cookies in a glass or ceramic container. When you are ready to bake, preheat oven to 350 degrees. Line two cookie sheets with parchment paper.