THE CHOCOLATE LOVERS’ Chocolate Chip Cookie
You can’t beat this classic… but you CAN improve it! Ditch the store-bought chocolate chips in exchange for premium Venezuelan chocolate from Chocolates El Rey. With a higher cacao content and lower sugar content than mass-produced chocolate chips, our dark chocolate discs pack a punch of true chocolate flavor. We chop them into nickel-sized pieces
This recipe makes about 12 large cookies, or 24 medium cookies
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup packed brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/5 cups Mijao 61% Dark or Bucare 58.5% Semi-Sweet Chocolate Discs, chopped
- 1/2 cup pecans, toasted and chopped, optional
Directions
- In a mixer fitted with the paddle attachment, cream together the butter and sugars until very light and fluffy.
- Lower the speed of the mixer and add the eggs, one at a time. Add vanilla along with the last egg.
- In a large bowl, whisk together the flour, salt, and baking soda.
- Gradually add flour mixture to mixer.
- Add chopped chocolate and pecans. Scrape the sides of the bowl with a rubber spatula to evenly incorporate.
- Cover bowl with plastic and refrigerate for at least two hours, or up to overnight.
- When ready, preheat oven to 325 degrees. Remove cookie dough from the refrigerator and roll into tablespoon-sized balls.
- Place on a cookie sheet lined with parchment paper or a silicone baking pad.
- Bake for 12-15 minutes, until edges have browned slightly and the middles are barely set.
- Remove from oven and let rest for a minute on the baking sheet before transferring to a wire rack to cool completely.
