Chocolate Chunk Cookies

I'm not sure if you like Subway sandwiches ... Subway Melt , Subway Club, Chicken & Bacon Range etc... No, I'm not making publicity promotion for Subway.

So why I mention Subway? The outlets here offer sandwich combo meal that comes with a drink and choice of either a cookie or a small pack of potato chips. Obviously, we (my girl & I) opted for the BIG cookies. Only a few limited flavours to choose from ... chocolate chips, chocolate & mixed nuts, peanut butter. The center is soft and chewy, while the edges are slightly crisp. We loved these big yummy cookies ... ^-^

Since I've baked a batch of crispy chocolatey Famous Amos double choc chips cookies last month, now, I decided to replicate similar Subway "big giant" cookies ... to satisfy our weekend "chocoholic" cookies craving ^-^!

Recipe adapted from Joy of Baking with slight modification made in blue

Chocolate Chunk Cookies:
Makes about 18 large cookies.

Ingredients:
260 grams all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
170 grams unsalted butter, at room temperature
130 grams granulated white sugar (I cut down to 90g)
140 grams firmly packed light brown sugar (cut down to 100g)
1 large egg (50 grams without shell), at room temperature
1 large egg yolk (18 grams), at room temperature
1.5 teaspoons pure vanilla extract
220 grams semi-sweet or bittersweet chocolate chunks or chips (I used a mixture of chocolate chunks, some dark thin square and chocolate chips)

Method:
1) Preheat your oven to 180°C.
Line two baking sheets with parchment paper.

2) In a large bowl, whisk together the flour, baking soda, and salt.

3) In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Add the sugars and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the egg, egg yolk, and vanilla extract and beat until well combined.

4) Add the flour mixture to the creamed mixture and beat just until incorporated. Stir or beat in the chocolate chunks. If the batter is quite soft, cover and refrigerate until firm (about 30-60 minutes).

It spreads bigger when baked

5) For large cookies, take about 1/4 cup (55 grams) of batter and form it into a round ball (can also use an ice cream scoop). Place six balls of batter on each baking sheet, spacing them several inches apart (about 8 cm). With the palm of your hand, gently flatten each ball into a round. Bake the cookies for about 14 - 16 minutes, or until they are golden brown around the edges but still a little soft in the center. (The longer you bake the cookies the more crispy they will be). Rotate your baking sheet front to back about halfway through the baking time. Remove from oven and place on a cooling rack. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.

Yum yum ... tasted like those from Subway ... crisp edges and yet their centers are soft and chewy. Choco-licious !! ... I can't stop at 2 for brekkie ...  Oops ! Another 2 ... Gosh ! Very addictive! 

Enjoy ! Have a nice weekend !

Enjoying my morning brekkie
at the little cosy corner!

This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Hosted by Xuan Hom’s Mum Kitchen Diary