Recipe of the Month - Chocolate Chunk Cookies

We’re at it again - it’s time for our recipe of the month. We know last month’s Carrot Cake recipe may have been a little challenging for beginner chefs, so David is taking it back to the basics and sharing his tried and true Chocolate Chunk cookie recipe. David is also adding in some pro baking tips that have helped him time and again.

D’Andrews Chocolate Chunk Cookies

D’Andrews Chocolate Chunk Cookies

Whenever David goes to a new bakery for the first time, he always gets the chocolate chip cookie. “Start with the basics,” he says, “if it’s a good cookie, it’s going to be a good bakery”.

What makes D’Andrews cookies stand out is that we use a mix of white and dark chocolate to give the cookies a better contrast. These delicious treats are crispy on the outside and gooey inside with chocolate in every bite. David recommends melting the butter before combining ingredients to create this perfect consistency. He also says to always add the flavorings (vanilla/almond extract/salt) in with the butter. The fat from the butter attracts flavoring better than flour or eggs.

David’s final pro baking tip is “don’t be afraid to rest your cookie batter for days, even weeks. The longer the batter rests in the fridge, the better the flavor develops. You are only limited by the expiration date on the butter or eggs”.

So try this recipe at home and be sure to tag us on social @dandrewsbakery and use #dandrews.

Chocolate Chunk Cookies:

3 sticks (340g) Unsalted Butter (Melted)

1 3/4 cups (400g) Light Brown Sugar

1 cup (200g) Sugar

2 tsp (15g) Kosher Salt

2 tsp (10g) Vanilla Extract

Dash (1g) Almond Extract

2 (110g) Whole Eggs

2 (34g) Egg Yolks

4 3/4 cups (595g) All Purpose Flour

1 TBSP (15g) Baking Soda

2 cups (250g) Dark Chocolate Chunks (74%)

2 cups (250g) White Chocolate Chunks (36%)

Yield is around 25 cookies.

1) Cream together melted butter (but not hot) with sugars, salt, vanilla and almond extract.

2) Add room temperature eggs and egg yolks one at a time.

3) Fold in sifted flour and baking soda.

5) Fold in broken pieces of chocolate.

6) Use ice cream scoop to portion cookies. 

7) Cookies are best if they rest for 24 hours.

8) Bake at 325 for 7 minutes, turn and bake another 5 minutes.