CHEF NGOC’S CLASSIC CHOCOLATE CHUNK COOKIES
This just might be the last and only chocolate chip cookie recipe you’ll ever want to make. . .
Servings Prep Time
4doz 30mins
Cook Time
8mins
Servings Prep Time
4doz 30mins
Cook Time
8mins
Ingredients
Instructions
For the chocolate:
  1. Here’s a little chef’s secret I learned from a very famous master pastry guru. . . Chop the chocolate into large various sized chunks. (If you’re using morsels, skip this step.) In a microwave safe bowl, zap half the chunks for 30 sec intervals until the chocolate is just barely stiff clay-like, firm but not melted. Let it sit for bit before mixing in. This is where the magic begins.
For the cookie dough:
  1. Place the butter in a large mixer bowl fitted with a paddle attachment and begin to soften the butter on medium/speed 2 for 45 seconds.
  2. Add the sugars and vanilla to the butter, cream together on high/speed 3 for 3 to 5 minutes. Add the cream cheese and continue mixing for 1 min. It will begin to look slightly fluffy.
  3. Turn the mixer back down to medium/speed 2, slowly add one egg at a time, mix until the yolk starts to disappear before adding in the next egg, then gradually add two at a time. Scrape the bowl down a few times in between.
  4. Sift together all the dries. Turn mixer to low/speed 1 and add one cup of flour at a time until all the dry mixture is added for 45 seconds to 1 min, do not over mix.
  5. Add in cold chocolate chunks or chips and mix for 10 second or until chocolate chips have thoroughly been incorporated. Quickly add in microwaved chips and mix for 5 seconds. You don’t want to let the chips color the dough, but no crime if it does. Just makes it THAT much tastier. Remove bowl from mixer and finish mixing by hand if chips are not fully incorporated.
  6. Portion dough using a 1 oz scoop or roll dough into logs using parchment paper then wrapped in plastic. This makes for easy storage in the fridge or freezer. Allow dough to set overnight for best results.
For baking:
  1. Preheat convection oven to 335 degrees (°F). Cut logs into 1 inch thick rounds or use pre-scooped dough, place onto parchment or silicone baking sheet lined tray at least 1 inch apart to allow for spreading. Bake for 8 mins turning the tray at the 4 min midway point for extra soft cookie centers. If using a conventional still oven, increase baking time 1-2 additional mins or until edges are slightly golden and centers are still light and tender.
  2. Allow to cool 5 mins before diving into these glorious cookies. Trust me, no one will resist. Store uneaten cookies (though I doubt there will be any) in an airtight container for up to two days.
Recipe Notes

Get creative! I often toss in hazelnuts, toffee, cherries and walnuts. Use whatever extras your heart desires.