The Ultimate Chocolate Chip Cookie - The Final Attempt!

For my second attempt at the Ultimate Chocolate Chunk Cookie I took all things into consideration from my first attempt: more chewiness, more chocolate chunks, more doughy gooeyness. So I brainstormed some ideas and got to work.

Firstly I increased the amount of chocolate from a half a pound to three-quarters of a pound and cut the pistoles into nicely sized chunks. I liked the variation of Valrhona 40% milk chocolate and 70% bittersweet chocolate, however I decided to add slightly more of the milk than the dark chocolate because I believe it gives the cookie a nice "caramelly" flavor.

Secondly I wanted to increase the amount of moisture in the cookie but at the same time compensating with an increase in the amount of flour in the recipe without making it too dry.  The addition of the bread four I wanted to keep because it helps to give the cookie a chewier texture.  Therefore I increase the amount of all-purpose flour to 250 g and the amount of bread flour to 125 g, while at the same time increasing the amount of butter by 1/2 stick and the amount of eggs by one.  I also adjusted the sugars and vanilla slightly for flavor.  Another great trick to add flavor to cookie doughs is to let the batter sit chilled in the refrigerator overnight or up to two days.  It definitely helps to let the ingredients get to know each other a little bit and develop even more yummy chocolate chunk cookie flavor.

The recipe below makes a larger batch of chocolate chip cookies.

Chocolate Chunk Cookies - Attempt #2

(makes 3 dozen cookies)
Ingredients
1 cup (125 g) bread flour
2 cups (250 g) unbleached all-purpose flour
heaping 3/4 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 1/2 stick (170 g) unsalted butter, softened & cubed
2 eggs
1 cup (200 g) dark brown sugar
3/4 cup + 1 tablespoon (100 g) granulated sugar
6 oz bittersweet chocolate (chopped)
10 oz milk chocolate (chopped)

Preparation:
1.  Pre-heat oven to 350 degrees.
2.  Combine flours with salt and baking soda, set aside.
3.  Cream butter with sugars in stand mixer until light and fluffy on medium-low speed.
4.  Scrape down. Add eggs with vanilla one at a time on medium speed, scraping after each.
5.  After eggs are combines thoroughly add dries on low speed and mix just to combine.
6.  Stir in chocolates just to combine.
7.  Chill dough overnight or up to 2 days.
8.  Option 1: Roll dough into two 12 x 2.5 " logs  and chill. Option 2: scoop 2 heaping
     tablespoon full-sized cookies onto baking sheet 2 inches apart, and chill, about 30 min.
9.  Cut dough by 1/4 inch if using the log method and roll into balls, placing them on a
     baking sheet 2 inches apart.
10.  Bake a 15-18 minutes, rotating halfway.  The dough should be nicely browned on
     the edges and just set.
11.  Let cook on wire rack.
12.  Eat!

The Verdict: Second times a charm!  The cookie is much different than the first attempt but I think I may have made my last attempt at the ultimate chocolate chunk cookie.  It is definitely chewier and gooeyer than the last and still has that great caramel-brown sugar flavor.  It is less crisp and more moist than the last and my favorite part is that after it is baked it develops a sugary crust on top of the cookie giving it a nice "shell" of flaky sugar. PLUS! This is the perfect cookie to heat up and have with a nice scoop of vanilla ice cream :)