Ingredients
Main Ingredients
- 2 eggs
- 0.5 cup (120 grams) sugar
- 2 bars (100 grams each) 70% chocolate
- Pinch of salt
- 4 tablespoons (60 grams) butter
- 0.75 cups (100 grams) flour
- 0.5 teaspoon (4 grams) baking soda
Equipment
- Double Boiler
This will help you melt the chocolate and butter smoothly without burning. If you don't have a double boiler, you can use a heatproof bowl over a pot of simmering water.
- Electric Mixer
A stand or hand mixer works well for beating the eggs and sugar. This will help you achieve the fluffy and light texture needed for the recipe.
- Baking Sheet
A good quality baking sheet ensures even baking. Lining it with parchment paper makes for easy clean-up and prevents sticking.
- Sifter
Sifting the flour and baking soda ensures a smooth and lump-free dough. If you don't have a sifter, you can use a fine mesh strainer.
- Refrigerator
Chilling the dough helps the cookies hold their shape and enhances the flavor.
- Oven
Preheat to 375°F (190°C) to ensure that your cookies bake evenly.
Instructions
Step 1
Preparation
Step 2
Mixing and Chilling
Step 3
Baking
Servings
These cookies are so versatile, you'll love serving them on every occasion! 🍪
For a Cozy Afternoon: Serve these warm cookies with a glass of cold milk or a hot cup of coffee. The combination is simply sublime! 🥛☕
Special Occasions: Sprinkle a pinch of sea salt on the warm cookies for a fancy touch. Pair them with a scoop of vanilla ice cream for an upscale dessert that will wow your guests. 🍦✨
Snack Time: Pack these cookies in kids' lunch boxes for a delightful treat. They also make perfect all-day snacks for busy adults. Just pop one in your bag and you’re good to go! 🎒🍪
Gift Ideas: Place a dozen of these cookies in a beautiful tin for a heartfelt gift. Tie it with a ribbon and attach a sweet note, and you’ve got a perfect homemade gift! 🎁💝
Variations
Looking for gluten-free or vegan options? We've got you covered! 🙂
Gluten-Free Variation: 🥳
Simply replace the all-purpose flour with your favorite gluten-free flour blend. Make sure it contains xanthan gum to bind the dough properly. This way, you’ll get the same delicious cookies without the gluten! 🌱
Vegan Variation: 🌱
Swap the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) and use a vegan butter substitute. Make sure your chocolate is dairy-free as well. Voilà! Vegan chocolate chunk cookies that everyone can enjoy. 🍪❤️
Faq
- Q: Can I use milk chocolate instead of 70% chocolate?
A: Absolutely! Just keep in mind that milk chocolate has more sugar, so the cookies will be sweeter.
- Q: Do I need to refrigerate the dough for exactly 30 minutes?
A: While 30 minutes is ideal, a little more or less won't hurt. Chilling helps the flavors meld and the dough firm up, so don't skip this step!
- Q: What's the best way to store these cookies?
A: Store them in an airtight container at room temperature for up to five days, or freeze them for up to three months. Just thaw and warm them slightly before serving.
- Q: Can I add nuts to the dough?
A: Absolutely! Chopped walnuts or pecans make a great addition. Just fold them in after you've mixed the dough.
- Q: How do I know when the cookies are done?
A: The edges should be set but the centers will still look slightly underdone. They'll continue to firm up as they cool. Aim for that perfect gooey center!
- Q: Can I double the recipe?
A: Sure thing! This recipe doubles well. Just make sure you have enough space in your mixer and double up on all the ingredients.
