RECIPE: Rec: Chocolate Chunk Cookies from Barefoot Contessa

RECIPE:
A

ann

Well-known member
I've made these several times, and then the recipe was archived and I couldn't access it. From time to time I try again and today I was lucky. I'm not sure if these are Barefoot Contessa's. Poster's ingredient amounts are different for instance, the recipe I used calls for 2 1/8 cups flour. Original calls for 2 cups. My cookies were definitely thicker.

from Barefoot Contessa Parties! by Ina Garten

CHOCOLATE CHUNK COOKIES

Posted by Scott in '04: “These are my favorites”

2 1/8 cups unsifted all-purpose flour (Original recipe calls for 2 cups)

1/2 tsp kosher salt (Orig. 1 tsp)

1/2 tsp baking soda

1 1/2 sticks unsalted butter, melted and cooled (Orig. 1/2 pound)

1 cup dark brown sugar, packed

1/2 cup granulated sugar

1 egg plus 1 egg yolk (original: 2 extra-large eggs)

2 tsp vanilla

1—2 cups bittersweet chocolate chips (or half chips, half nuts) (1 1/4 lbs)

Oven: 325 F (Original recipe says 350F)

Mix flour, salt, and baking soda together in medium bowl.

Mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients and mix until combined. Stir in chips/nuts to taste.

Use about 1/4 cup dough per cookie.

Bake until cookies are golden brown and outer edges start to harden,

13 - 18 minutes.

I'll have to try the original as it was printed and see which I like better.

https://barefootcontessa.com/recipes/chocolate-chunk-cookies

 
I already noticed I omitted baking soda amount from cookbook

1/2 tsp baking soda (Original recipe 1 teaspoon)

 
But does your version make you happy? I'm always willing to be a test guinea.

I just picked up a Pound Plus bar of chocolate at TJs that is dying to be used for something...you know, other than me noshing on it piece by piece until I finally decide to make something and there are only crumbs left.

 
yes, I liked melting the butter for last minute baking. I never chilled the dough. "NT"

 
The original "not according to Ina Garten linked recipe"

The "original" recipe shared on Amateur Gourmet under list of The Best CC cookie made with 2 1/8 cup flour and dough is dropped by 1/4 cupfuls bakes "huge" thick and chewy cookie. My husband always splits these cookies in half. Ina's linked Chocolate Chunk Cookies image looks like the cookie spreads. Reminiscent of Alice Medrich's chocolate chip cookies. Also, wonderful.

 
Just made them. Nice and chocolaty. I was a bit anxious at how soft the batter

was and was seriously tempted to add more flour, but went with it as written. Cookies spread to 4 inches with a mound in the middle and crisp edges. Since it was the fourth item I'd baked today, I put the rest in a 9x11 pan and baked it off as bars.

Left out the nuts, but used 2 full cups of various chips.

Librarians will be very, very happy tomorrow.

Thank you, Ann.

 
Called that one: librarians LOVED the crispy buttery edges. Gave pan version

To Open Door free lunch so I have no idea if they liked it, but I actually preferred the bar version. Thick and gooey.

 
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