![](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2019\/04\/chocchunkcookies.jpg\")
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for 12 cookies<\/p>\n
100g granulated sugar
\n165g brown sugar
\n1 teaspoon salt
\n115g unsalted butter, melted
\n1 egg
\n1 teaspoon vanilla extract
\n155g all-purpose flour
\n\u00bd teaspoon baking soda
\n110g milk chocolate chunks
\n110g dark chocolate chunk<\/p>\n
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.<\/p>\n
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.<\/p>\n
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).<\/p>\n
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.<\/p>\n
Preheat oven to 350\u00b0F\/180\u00b0C. Line a baking sheet with parchment paper.<\/p>\n
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.<\/p>\n
Bake for 12-15 minutes, or until the edges have started to barely brown.<\/p>\n
Cool completely before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
for 12 cookies 100g granulated sugar 165g brown sugar 1 teaspoon salt 115g unsalted butter, melted 1 egg 1 teaspoon vanilla extract 155g all-purpose flour \u00bd teaspoon baking soda 110g milk chocolate chunks 110g dark chocolate chunk In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps….<\/p>\n