Well, I’m 29, you guys. I’ve turned into someone who analyzes smile lines (face wrankles) and is worried about the frump factor in my license photo. (But really, why did they make those photos bigger and way yellow-er in tone?) It was the wrong time to experiment with a center-part and I’m really considering a $60 night cream. Hashtag honesty hour. Cookies help though. These cookies are covered in smile lines and they’re total babes! And I bet even one of these cookies couldn’t pull off a center-part for their license photo. These cookies and I have a lot in common!
So, the next time a wrinkle catches your eye or you yank out a white hair or you spend your lunch break eating tacos over the sink, or are just feeling kinda weird about life in general do yourself a favor and pull two sticks of butter out of the fridge. Put them in the cupboard so that after work you can whip up these cookies.
It helps to have understanding cookies in your life. And not to mention these guys are really tasty. The chocolate get’s layered between dough rectangles and cut out creating some serious chocolate in every bite. And I’m in love with the dark brown sugar situation. These cookies look great with a tan. Am I right?
Saveur Chocolate Chunk Cookies
Recipe from Saveur
- 16 T (2 sticks) unsalted butter, softened
- 3/4 cup packed dark brown or muscovado sugar
- 3/4 cup granulated sugar
- 1 t vanilla
- 4 egg yolks
- 2 1/4 cups all-purpose flour
- 3/4 t baking soda
- 3/4 t kosher salt + more for sprinkling
- 9 oz. bittersweet chocolate, roughly chopped
- Cream together the butter, both sugars, and vanilla with an electric mixer until smooth and fluffy, about 3 minutes. Add yolks 2 at a time, beating after each addition. Add the dry ingredients: flour, baking soda, and salt. Beat on low until just combined. Divide into 3 equal pieces and wrap in plastic wrap. Pat into a 4″ by 6″ rectangle. Chill for 30 minutes.
- Heat your oven to 375F. Line 2 large baking sheets with parchment paper. Remove the dough from the fridge and place one of the rectangles on a floured surface. Pat to spread out a bit more. Sprinkle half of the chocolate over the dough. Top with another dough rectangle. Sprinkle with remaining chocolate. Top with the last dough rectangle. Pat the dough together and then using a floured rolling pin roll into a rectangle about and inch thick. Cut out using a 2″ round cookie cutter and transfer to the prepared baking sheets. Continue with all the dough. Pat the scraps back into an inch thick shape and cut out more rounds until all the dough is used up.
- Sprinkle cookies with a little bit more salt and bake for about 15 minutes, or until the edges are set and golden. Transfer to a wire rack. Enjoy with milk, ok?!
Yay! Click HERE for a printable pdf of the recipe above.