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Here is how to make these perfect chocolate chip cookies. You will need: a large baking sheet, parchment paper and a stand mixer. STEP 1: Preheat the oven to 375°F and line a large baking sheet with parchment paper. STEP 2: In a medium sized bowl, combine the flour, baking soda and salt. Stir with a whisk and set aside.

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With the palm of your hand, flatten the cookie ball to just under half of an inch thick. Top the cookie with a few of the remaining dark chocolate chunks and a sprinkling of the sanding sugar. Repeat until you have used up all of the cookie dough, leaving two inches of space between each cookie. Bake for 12 minutes.

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Mix on low with the paddle attachment. Add the egg, egg yolk, and vanilla. Sprinkle in the flour mixture and the chocolate chips and stir just to combine. Shape the dough into 85g / 3 oz balls. Let the shaped cookie dough rest in the freezer for 10-15 minutes. Remove from the freezer and place 3-4 cookies in a pan.

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Preheat the oven to 350 degrees F (175 degrees C). Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and walnuts.

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This chocolate chunk cookie recipe is vegetarian as written. One small modification is needed to make this recipe into a dairy free cookie recipe or a gluten-free cookie recipe: Make this into a dairy free chocolate chunk cookie recipe by replacing the butter with vegetable or canola oil. Typically, oil can be used in place of butter by using.

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Add one egg at a time. In a separate medium bowl, combine the flour and baking powder together before mixing everything together. When everything is well-combined, add in the chocolate chunks and place the dough in the fridge for at least two hours to set. Set the oven to 180°C. Roll the dough into balls and place them on a baking sheet.

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In a medium bowl, whisk together the all purpose flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter, light, brown, turbinado, and granulated sugars. Beat over medium speed until light and fluffy, 5 to 6 minutes.

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In the bowl of a stand-up mixer, beat the butter, brown sugar, and granulated sugar, until the mixture is fluffy. Using a rubber spatula, scrape down the sides of the bowl, and add the eggs and vanilla. Scrape down the sides, and gradually add the flour mixture. Mix. Fold in 1 1/2 cups of chocolate chunks.

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How To Make Chocolate Chunk Cookies. To begin, combine the butter and both sugars in the bowl of an electric mixer. Beat until light, fluffy, and cafe au lait-colored. Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more.

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In a separate medium bowl, whisk together flour, baking soda and salt. Add dry ingredients to wet ingredients and mix again until well combined and a dough forms. Fold in chocolate chunks with a wooden spoon. Roll dough into 2 inch balls and place on a large baking sheet approximately 2 inches apart.

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Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.

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Then, preheat the oven to 350 degrees Fahrenheit ( ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. (So put the cookies in the oven as you preheat it). Set the timer for 15 minutes and remove the cookies after 15 minutes.

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Cream butter, oil and sugars in stand mixer (or with hand mixer in a bowl). Add eggs and beat until fluffy. Add baking soda, salt, baking powder, vanilla and flour and mix until incorporated. Fold in chocolate chips, and scoop onto lightly greased baking sheet. Bake at 350 for 8-10 minutes.

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Fold in 1 1/2 cups chocolate chunks and 1/2 cup mini chocolate chips. Using a 2 tablespoon cookie scoop, scoop cookie dough onto prepared cookie sheet. Press some of the reserved chocolate chunks and mini chips on top of each cookie. Bake in preheated oven for 11-13 minutes, Remove and cool on wire rack.

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Chop into small chunks, using both the chunks and the little shards/crumbs in your cookies. In a medium bowl combine flour, baking soda, and salt. In the bowl of an electric mixer, cream together softened butter with brown and granulated sugar for approx. 2 minutes until creamy. Add vanilla and eggs and beat for an additional 30-40 seconds.

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Instructions. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In bowl of stand mixer fitted with the paddle attachment, mix the butter until smooth and then add the brown sugar and granulated sugar. Mix for 2 minutes on medium speed, scraping the sides down as needed.