Chocolate cookies in crunchy style and having many dry fruits is favorite among many. You might have to weight in a long queue in the bakery for such cookies, is it so? Well, no more, the situation is going to change because now you are going to prepare such cookies at your home that too whenever you want. Below is given the recipe, just go through it and try forming at home.
Here Is The Recipe For The Chocolate Chunk Cookies In American Style:
Preparation Time -10 Minutes
Cooking Time – 50 Minutes
Total Time Taken To Prepare The Recipe – 1 Hour
Total Servings – 12 Cookies
Level – Easy
Plain chocolate – 300 gram (should be having about 55% of cocoa solids)
Light muscovado sugar – 100 gram
Bar milk chocolate – 100 gram
Crunchy peanut butter – 100 gram
Butter at room temperature – 85 gram
Vanilla extract – ½ teaspoon
Large salted roasted peanuts – 100 gram
Medium egg – 1
Self-rising flour – 100 gram
The first step is the basic step which is preheating the oven. For that, set the oven at 180 degree Celsius. Make sure that you pay great attention to the guideline therefore, do gather all the ingredients and measure all. The weight & amount should not increase more than what is mentioned.
Take the plain chocolate bar and chop 200 gram of it into rough and irregular chunks. Do the same with the milk chocolate. However, do not mix the two and keep the chunks in different bowl.
Take the remaining plain chocolate and break it in the same manner i.e. rough and irregular chunks. Put it into a large heatproof mixing bowl and place into a microwave to melt these chunks. To melt the chocolate, allow keeping into the microwave for about 1 to 2 minutes. If not microwave, keep into a pan containing hot water. However, make sure that water does not mix into the molten chocolate.
Stir this molten chocolate properly so that there remains no lumps and then in the same bowl, add butter, sugar, egg, peanut butter and vanilla. With the help of a wooden spoon, stir all these ingredients until all are mixed properly. Next add milk chocolate chunks, flour, half part of the plain chocolate chunks and nuts. Mix for one more time. Make sure that when you stop stirring, the mixture has become so soft that if you pick it with the help of a spoon, it simply drops.
Take about two or three baking sheets and place big spoonful in twelve piles. Keep space in between each drop so that there is no mixing of cookies when baked into the oven later. If there is left any chunk, stick to the cookies.
Now slide the first baking sheet into the oven and allow to bake for some 10-12 minutes. Check if the cookies have become slightly darker in color from around the edges. It will leave a smell which will indicate that the cookies have baked. Each one should turn soft in the middle but slightly crispy from the edges. Now that the first batch of cookies have been bakes properly, place the second baking sheet into the oven followed by third if there is. When all the cookies have been baked, place on the cooling rack. You can check the crispiness from time to time. Remember that the longer you allow to cool, the crispy the cookies turn. Finally remove from the cooling rack. Serve immediately or store in an airtight container for the next 3 to 4 days.