Recipe: Crispy Chewy Chocolate Chunk Cookies

Photo Credit: ColeyCooks

A Survey of 2,056 U.S. adults ages 18 and older conducted by Harris Poll reveals that Americans overwhelmingly chose Chocolate Chip as their favorite homemade holiday cookie (31 percent). Finlandia Imported Butter is made with non-GMO ingredients according to European standards and contains no artificial ingredients or added hormones.  
Crispy Chewy Chocolate Chunk Cookies
This recipe makes a smaller batch than a traditional chocolate cookie recipe. It can be doubled with no problems. Makes about 16 cookies.
INGREDIENTS

1. 1/2 cup unsalted Finlandia Imported Butter, softened
2. 1/2 cup white sugar
3. 1/2 cup dark brown sugar, packed
4. 1/2 teaspoon kosher salt
5. 1 egg
6. 1 teaspoon vanilla extract
7. 1 1/2 cups all purpose flour
8. 1/2 teaspoon baking soda
9. 1/4 teaspoon baking powder
10. 6 ounces dark chocolate, roughly chopped
11. 1/2 cup chopped pecans (optional)
12. flaky sea salt, such as Maldon (optional)

INSTRUCTIONS

1. Cream together the butter, white sugar, brown sugar and salt until light and fluffy, about 3 minutes. Add the egg and vanilla, then beat for about 2 minutes more. Slowly add the flour, baking soda and baking powder and mix until just combined. Stir in the chopped chocolate chunks and pecans by hand.
2. This step is optional, but I find the cookies come out even better after the dough has chilled. Cover and refrigerate the dough for at least 3 hours, or up to 48 (overnight is best).
3. Preheat the oven to 375 degrees. Scoop out heaping tablespoons of dough and place them on a baking sheet lined with parchment paper. Press them down slightly with your fingers to help them spread, then top each one with a little sprinkle of flaky sea salt.
4. Bake for approximately 10-12 minutes (slightly less if you don't chill the dough). Remove them from the oven when they're just starting to brown around the edges, but the middles still look doughy. Allow them to cool on the pan to further crisp around the edges. Store leftover cookies in an airtight container or zip top bag at room temperature for up to 5 days.

 
By Nicole Gaffney (ColeyCooks.com)

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