I think we can all admit that nothing beats a good chocolate chunk cookie – it’s a classic for a reason. If you pining for more chocolate, you can make them double chocolate cookies by replacing 40 g of flour with cocoa powder.
285 g Prairie Hard Red flour
¾ tsp baking soda
1 tsp salt
200 g butter
185 g brown sugar
75 g white sugar
1 egg and 1 egg yolk
125 g dark chocolate chunks
Preheat oven to 325 degrees.
Melt butter and set aside to cool.
Mix flour, baking soda, and salt together in a bowl.
Combine butter, brown sugar, white sugar and mix for a minute. Add eggs and mix thoroughly.
Stir dry ingredients into wet and fold in chocolate chunks when the flour is almost fully incorporated.
Scoop dough into uniform balls and refrigerate until firm or for about 1 hour.
Place balls on prepared baking sheet about 3 inches apart.
Bake at 325 degrees for 14 minutes.
