Chunky Blend Cookie

Recipe Ingredients

Butter: These will work with european or american style butter. If you use salted only add a pinch of salt additional to the dough. When melting be sure not to let it get to the point of sputtering, as this will cause you to lose moisture and the cookies will be on the dry side.

Sugars: I’ve a mix of brown and fine granulated here. Brown organic sugar is drier than conventional so avoid it here unless you’ll be compensating for the moisture somehow.

Flour: I use KAB AP flour which is of about 11% protein content. If you are using another brand like Gold Medal it will have a lower protein content and your cookies might spread a bit more (not a huge issue with these because they are so big, just something to keep in mind).

Chocolate: These will work with both chocolate chips and chopped up chocolate but use something you’ll enjoy eating! If you like your cookies sweet opt for a chocolate that’s semi-sweet or milk, less than 50% cocoa solids. If you like dark chocolate go above 55% chocolate.