Chunky Chocolate Chip Cookies

I am finally out of all most of the flour(s) and sugars in my pantry and I couldn't be happier. By the end of June 2020 I should have one (out of the two) goals under my belt! There isn't much to be happy about lately so I will take this pointless achievement as a a source of joy, even if it lasts for only five minutes.

Anyhoo, today I am sharing out household favorite recipe. It is simple and easy but just requires a little bit of precision. Ensure you chill the batter before baking. P.S. I used jaggery in my recipe. 

Ingredients

1¼ cup of jaggery OR ½ cup granulated sugar + ¾ cup brown sugar
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Instructions

- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!

Let me know if you try it.