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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Wednesday, April 8, 2009

"Not so secret" Chocolate Chunk cookies

A good friend of mine from college used to make these chocolate chip cookies every time we went to her house. They were the kind where she’d slave and sweat over an oven for hours, just for us to eat all of them within the first ten minutes. The recipe was a HUGE secret and as long as she supplied us with cookies we were all content with not knowing. However, as a wedding present she gave us a baking stone, a bag of Baker’s Chocolate Chunks, and THE RECIPE. After moving and unpacking I decided the first way to fall into my role as the perfect June Cleaver wife would be to make this classic recipe. Here’s the thing, after years and years of wanting to know the SECRET behind these cookies, I realized the recipe was on the BACK OF THE BAKER’S CHOCOLATE CHUNK BAG! It’s like when you can’t find your keys to your car and they’re right there in your hand…….. Nevertheless, these cookies are classic and delicious and you won’t regret using the recipe, whether from here or the back of the chocolate chunk bag.

Baker’s Chocolate Chip Cookies
1 ¾ c. flour
¾ tsp. baking soda
¼ tsp. salt
¾ c. (1 ½ sticks) butter, softened
½ c. granulated sugar
½ c. packed brown sugar
1 egg
1 tsp. vanilla
1 pkg (12 oz.) Baker’s Semi-sweet chocolate chunks

The real key to this recipe is the baking stone, it helps the bottom of the cookies crisp up to perfection. Start by preheating the oven to 375 degrees with the baking stone inside. Mix the flour, baking soda, and salt together, set aside.

In an electric mixer beat the butter and sugar together until well mixed, add the egg and vanilla, continue beating until blended. Gradually add the flour being sure to mix well after each addition. Stir in chocolate chunks.

Drop by the cookie scoopful onto the hot baking stone. Depending on how big the scoop is they should be baked anywhere from 9-11 minutes and they should come out light golden brown.

To be honest I felt a little silly putting this on the website. With all the other tasty delights this doesn’t really seem like that big of a culinary reach for us. Here’s the thing though, I’ve made these cookies 4 weeks in a row (going for that newlywed weight), if that’s not worthy of a blogpost, I don’t know what is. I hope y’all enjoy it and make thousands of variations on this great classic (I’ve already done butterscotch, heath bar chunks, and soon peanut butter chips!).



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