This is, by far, the biggest seller at Milk & Cookies Bakery. Each day, we make double the amount of chocolate chip cookie to any other kind. We use chocolate curls that melt in the dough, creating threads of chocolate throughout. Having the chocolate curls in addition to the chocolate chunks ensures chocolate deliciousness in every bite.
- Vanilla Base Dough
- All-purpose flour, for dusting
- 2 cups semisweet chocolate chunks
- 2 cups bittersweet chocolate curls or shavings
Preheat the oven to 350 degrees.
Line 2 baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
Prepare the Vanilla Base Dough. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
Lightly flour a clean, flat work surface.
Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.
Using a wooden spoon, stir in the chocolate chunks and curls, mixing until evenly distributed. You can also do this in the mixer, but heavy mixing tends to break up the chocolate chunks and the baked cookies will have an undesirable dry texture.
Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1 ½ inches in diameter. Place the balls, about 2 inches apart on the prepared baking sheets. Using your palm, gently flatten each ball to make a puck-like shape about 2 inches in diameter.
When all of the cookies are formed, place in the oven and bake for about 15 minutes, or until lightly browned around the edges and set in the center. Do not overbake; you want some chewiness in the center.
Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.
Store, airtight, at room temperature for up to a week.