Twice Baked Chocolate Chunk Cookies

Seven months pregnant and I suddenly had the urge to master the chocolate chip cookie. Who doesn’t want to be the mom with the best chocolate chip cookies? I envisioned an oversized chewy classic cookie – one that would be on repeat for me to make with my family.

But, it didn’t come to me as naturally as I had hoped. Actually, this recipe was a complete accident.

I blame it on the pregnancy craving of something extra sweet when I pulled the cookies out of the oven a few minutes too early and told myself they were perfect. I let them cool a few minutes and bit in, expecting a masterpiece, but they were still half raw. (Although I entirely enjoyed the raw cookie dough center it wasn’t something I would want to serve!)

I had baked more cookies in the last month then anyone needed too, so trying to save myself from another failed cookie attempt, I quickly scooped them back onto the pan and threw them in the oven again.

To my surprise, after recooking them, they came out better than I could have thought… crisp outer and chewy melt in your mouth inner. I since adapted the recipe slightly, but have kept the ‘Twice Baked Method’.

Perfect Twice Baked Cookie Tips

I prefer to use chocolate chunks, rather than chips. Typically I use Bakers chocolate and coarsely chop it, but you can use your favourite chocolate brand! I have used both semi-sweet and dark chocolate for these cookies. Be sure to reserve some chocolate chunks for topping the dough after you have shaped them. This creates a perfect bakery-style look.

Using an ice cream scoop with a trigger helps to make even sized cookies. This ensures they bake evenly and helps with presentation. Be sure to flatten the rounds slightly. I have experimented with leaving as rounds and flattening slightly and find flattening creates a better ratio of chewy to crispy with the Twice Baked Cookie method.

Don’t crowd your cookies on the pan! Allow for them to spread

Learn your oven! I find that different ovens cook slightly different. Be sure to keep a careful eye on your cookies as they bake. When you first remove them they will look just set. Allow cookies to cool for 10 minutes on the pan before re-baking.

 

 

 

Twice Baked Chocolate Chunk Cookies
Print Recipe
Servings Prep Time
24 Large Cookies 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 Large Cookies 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Twice Baked Chocolate Chunk Cookies
Print Recipe
Servings Prep Time
24 Large Cookies 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 Large Cookies 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 tsp Baking Soda
  • 3/4 cup Donia Farms Sea Salted Butter
  • 1 1/2 cups Brown Surgar
  • 1/2 cup Granulated White Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 6 - 8 Oz Semi Sweet Chocolate
Servings: Large Cookies
Instructions
  1. Preheat oven to 350. In a medium bowl whisk together flour and baking soda. Set Aside. Roughly chop bars of chocolate. (If you do not have bars you may substitute chocolate chips)
  2. In the bowl of stand mixer or large bowl with hand mixer, cream butter and sugars until light and fluffy (approximately 1 minute)
  3. Add Eggs one at a time and beat until completely combined. Beat in Vanilla Extract
  4. Add dry mixture to the wet and mix until combined. Add chocolate chunks and beat until mixed. (Reserve some chocolate chunks for topping cookies.)
  5. Using an icecream scoop, drop rounds to cookie sheet. Reshape and flatten slightly to make even cookies. Top with one or two additional chocolate chunks.
  6. Bake at 350 for 10 minutes. Cookies should be just set. Let cookies cool on pan for 10 minutes.
  7. Re bake for 5 more minutes until edges are slightly crisp. Cool cookies on wire rack.
  8. Enjoy with a tall glass of milk!

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