Baker's Chocolate Chunk Cookies [Biscuits aux chocolat de Baker]
Servings: cookies
Baker's Chocolate Chunk Cookies are a thick, chewy texture treat packed with rich, coarsely chopped semi-sweet chocolate and crunchy pecans.
Equipment
Ingredients
The Dry
- 280 g all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
The Wet
- 227 g unsalted butter softened
- 150 g brown sugar
- 150 g sugar
- 2 eggs at room temperature
- 1 tsp. vanilla extract
The Add-Ins
- 225 g semi-sweet chocolate coarsely chopped
- 120-150 g pecans chopped
Notes
The recipe inside a box of Baker's 225g Semi-Sweet Chocolate Box
Instructions
The Preparation
- Gather the ingredients. Preheat the oven to 375°F (190°C). Coarsely chop the 225 g semi-sweet chocolate.
- Coarsely chop the 120-150 g pecans.
The Dough
- In a medium mixing bowl, whisk together the 280 g all-purpose flour, 1 tsp. baking soda, and ½ tsp. salt. Set aside.
- In a large bowl, using whisk beat the softened 227 g unsalted butter, 150 g brown sugar, and 150 g sugar on medium speed until the mixture is light and fluffy.
- Add the 2 eggs, one at a time, beating well after each addition. Mix in the 1 tsp. vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined.
- With a spatula, gently fold in the coarsely chopped 225 g semi-sweet chocolate and 120-150 g pecans.
The Baking
- Drop heaping tablespoons of dough onto a parchment paper-lined baking sheet, placing them about 2 inches apart. I do it in 2-3 waves.
- Bake for 8-10 minutes, or until the edges are lightly browned and the centers are set. Let the cookies cool on the baking sheet for 10 minutes. This allows them to set fully before being moved. I recommend removing them after so that the bottom do not overbake.
The Serving
- Serve your Baker's Chocolate Chunk Cookies [Biscuits aux chocolat de Baker] warm or at room temperature. They are perfect with a glass of milk or a cup of coffee.