25 Minute Chocolate Chunk Cookies

25 minute chocolate chunks cookies reciipe

Desperate Measures

These cookies were born out of desperation. You know, when it’s 8pm and your sweets and carb cravings start creeping up out of desperation. I didn’t have a recipe in hand when I started to play around with this. I conveniently used some common sense about flour + sugar + butter + chocolate must equal something sweet and delicious. And desperate feelings will make you pull any crazy ideas your mind may dream.

It doesn’t get simpler than this. You just melt the butter, start mixing in the rest of the ingredients and you have your cookie dough. These are not super chewy though, mainly because I don’t beat the butter with sugar in a mixer and also because they don’t spend time in the fridge or freezer. They are more on the toasty, nutty side. I incorporate a technique during the last 2 minutes that I read about in “The Vanilla Bean Book”. You need to tap the cookies a couple of times during the last minutes of baking. This is a cool technique that helps create a softer texture, so it’s a nice way to compensate for not creaming the butter or not letting the dough chill. You don’t have to do it but it will improve the texture of the baked cookie.

It’s funny how I always have a race with the clock when I make these. I stare compulsively at it as soon as I start, and keep peaking to make sure 25 minutes (ok, sometimes 30) doesn’t take the best of me. The challenge is to have one hot cookie in my hand after 25 minutes, because that's the whole point of this recipe. It’s not the perfect book recipe; it’s the perfect instant gratification recipe. And not to be a bragger, but I always win my race!

Recipe notes:

1.  You may use chocolate chips instead of chocolate chunks.

2.  The tapping technique and chocolate drizzle are completely optional.

3.  You may store them in an airtight container for up to one week.

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25 minute Chocolate Chunk Cookies

Chocolate Chunk Cookies

Unsalted butter, cubed – 8 TBSP (1 stick)
Dark brown sugar – ½ cup
Raw sugar or regular sugar – 2 TBSP, plus more to sprinkle
Egg at room temperature – 1 medium
Fine sea salt – ½ Tsp + 1 pinch, plus more to sprinkle
Vanilla extract – 1 Tsp
Unbleached all purpose flour – 1 cup
Semi-sweet chocolate chunks – 1 ½ cup
Pecans, roughly chopped (optional) – ½ cup

Chocolate drizzle (optional)

Semi-sweet chocolate chunks – ½ cup
Coconut or vegetable oil – 1 Tsp
Sea salt flakes to sprinkle at the end

Preheat the oven to 350°.

In a medium to large bowl melt the butter in the microwave in 20 second intervals (see notes). Stir in the sugars and whisk until combined and the sugars have basically dissolved. Add the egg and whisk fast so it doesn’t turn into scrambled eggs. Add the salt and vanilla and mix. Using a wooden spoon gently fold in the flour into the sugar and butter mixture in two additions. Sprinkle the chocolate chunks and pecans (if using) and fold them into the dough. Using an ice cream scoop or a tablespoon, scoop some dough and form a loose circle of approximately 2”. Place them in a baking sheet covered with parchment paper or a silicon mat, leaving about ½“ between them. Sprinkle some raw sugar and a bit of fine sea salt on top of them.

Place in the oven and bake for 15 to 20 minutes, until they are golden brown on top. When they are into the last two minutes, open the oven and lift the baking sheet. Let it drop to tap the cookies. Close the door and wait 30 seconds, then repeat this for 3 times until the end of the baking time. Take them out of the oven and let them rest for 1 to 2 minutes. Using a spatula transfer them to a cooling rack and let them cool completely.

For the drizzle, put the chocolate chunks and the coconut oil in a small bowl.  Heat in the microwave for 20 seconds and mix. Heat 20 seconds more and mix again, trying to melt as much chocolate as possible. Continue to heat in 20 second intervals until the chocolate is melted. Drizzle over the cookies, then sprinkle a dash of sea salt flakes on top.

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