November's edition of the Cookie Carnival

I completely bailed out on the Cookie Carnival for October. The baking slump bug had bitten me, and nothing much was coming out of this kitchen. A couple of weeks ago, I borrowed The Sweet Kitchen by Regan Daley from the library and wasn't sure if I like the book or not. This book is really thick, but there are not many pictures and half of it is baking tips and how to's. I know that stuff is helpful, but I was expecting all recipes.

A couple of days ago, I received my email from Kate revealing the November's Cookie Carnival and the chosen recipe was from this book. The Ultimate Chewy and Soft Chocolate Chunk Cookies. Now, I have been looking for a great chocolate chunk/chip cookie, had all the ingredients on hand, so what was I waiting for? Nothing. Mixed these babies up, baked them off and the verdict: Very, very good! Slightly crisp on the outside, chewy in the middle. I think the key to these cookies are that they don't spread, they puff up a little. And if you are looking for a cookie that is a great dunking cookie, this one is it. The day after, they are not as chewy in the middle, but not crisp and again, great for dunking in a glass of milk.

After having my doubts about this book, I am ready to dive into some more of the recipes.

The Ultimate Chewy and Soft Chocolate Chunk Cookies
INGREDIENTS
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped

INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.