October 11, 2009

Chocolate Chunk & Vanilla Bean Cookies

6 oz semisweet chocolate chunks
1 vanilla bean
1 1/3 cup flour
1/2 cup butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 egg at room temperature
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon kosher salt

Preheat the oven to 350. Line 2 cookie sheets with parchment paper. Scrape the seeds out of the vanilla bean. Set aside. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla, vanilla bean scrapings and combine thoroughly. Gradually add the dry ingredients and mix until a very thick dough forms. Fold in the chocolate chunks. Form cookies by dropping tablespoons of dough on the sheet two inches apart. Flatten slightly then bake until light brown, 12 minutes. Cool on wire racks.

Yield: about 2 dozen

My thoughts:
Last night I was bit by the cookie bug and despite the late hour, whipped up a batch of these extremely delicious cookies. The vanilla bean plus extract gives the cookie a stronger vanilla flavor than is generally found in a chocolate chip cookie but it isn't overpowering at all. While it always a little sad when a little company gets taken over by some big conglomerate, ever since Hershey's took over Scharffen Berger I can find chocolate chunks (and high quality ones at that) at pretty much any grocery store which I couldn't be more thrilled about. Chocolate chunks are wonderful in cookies, the center stays slightly melted (which I love) and each bite has a lot of chocolate in it. These cookies are on the chewy side, with crisp edges, and perfectly golden bottoms.

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