Brown Sugar Chocolate Chunk Cookies

My little sister's Bible study is wanting to hold a bake sale to help raise money for Japan.

Fortunately, for me, I help lead it, and yall know me... I'm all up for baking some goodies.

We were hanging out together today and decided to go through some of my recipe books, in search of some great bake sale ideas. In the spirit of things, we decided to test out a recipe.

Y'all are going to start getting sick of me posting cookie recipes. But I found this one online and just had to share. The brown sugar in it helps give it a deeper flavor. Light brown sugar gives it a honey type flavor, while dark brown gives it a hint of molasses. YUM either way.

I had dark brown on hand, so that's what we used.

I have to say, this one did not disappoint.

It's still got a nice, very slight crisp on the outside, but man, that middle? Melt in your mouth.

Fyi, these are the perfect cookie to sample right outa the oven.



Brown Sugar Chocolate Chunk Cookies

(Original recipe by BakingBites.com)

(Photo source)

Ingredients

• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt (pref. kosher salt)
• 14 tbsp butter, room temperature
• 1 1/2 cups brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups dark or semisweet chocolate chunks

Directions
Preheat oven to 350F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda and salt.

In a large bowl, cream together butter and brown sugar until smooth and fluffy. Beat in egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture until no streaks of dry ingredients remain visible (old habits die hard: I poured the flour in two batches). Stir in chocolate chunks.

Shape dough into balls just over 1-inch in diameter (mind were a tad bigger and were a perfect size). Place on prepared baking sheet, allowing for room to spread (about 2-3" apart).

Bake for 12-14 minutes, until cookies are very lightly browned around the edges. Cookies may look slightly “wet” – but not raw – at the center (bake until golden all over for crispier cookies).

Cool for 3-4 minutes on baking sheets, then transfer to wire racks to cool completely.

Makes 2 1/2 – 3 dozen cookies.