Ad Hoc Chocolate Chunk Cookies
If you’re a cookie lover, you already know that the perfect chocolate chip cookie can bring a smile to your face like nothing else. But what if I told you that the Ad Hoc Chocolate Chunk Cookies take that joy to a whole new level? With their rich, gooey chocolate chunks and a satisfying crispy edge, these cookies are an ode to classic cookie-making, inspired by the renowned Ad Hoc restaurant in Yountville, California. So, roll up your sleeves, and let’s embark on a baking journey that will leave your kitchen smelling heavenly and your taste buds dancing with joy.
Why This Recipe Is Reliable
This recipe for Ad Hoc Chocolate Chunk Cookies is tried and true, having been refined over time to achieve the perfect balance of flavors and textures. With a blend of both milk and semi-sweet chocolate, these cookies offer a delightful contrast that keeps you coming back for more. The use of chilled butter ensures that your cookies maintain their shape, resulting in a beautiful, thick cookie that bakes to golden perfection. Plus, the addition of molasses adds a depth of flavor that elevates the chocolate experience. Trust me, these cookies will quickly become a fan favorite!
Ingredient Checklist
- 2 cups plus 1 tablespoon flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, chilled and cut into small pieces
- 1 cup light brown sugar (you can use dark brown sugar and skip the molasses)
- 1 tablespoon molasses
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup milk chocolate, chopped into chip-sized chunks
- 1 ¼ cup semi-sweet or bittersweet chocolate, chopped into chip-sized chunks
Equipment Breakdown
- Mixing bowls: For combining your dry and wet ingredients.
- Stand mixer or hand mixer: To cream the butter and sugars until light and fluffy.
- Baking sheets: To place your cookie dough on for baking. Line them with parchment paper for easy clean-up.
- Cookie scoop or spoon: For portioning the cookie dough evenly.
- Cooling rack: To cool your cookies after baking and prevent them from becoming soggy.
Method: Ad Hoc Chocolate Chunk Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use a stand mixer or hand mixer to beat the chilled butter, light brown sugar, and regular sugar together on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and molasses, mixing until just combined.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in Chocolate Chunks
Using a spatula, gently fold in the chopped milk chocolate and semi-sweet chocolate chunks until evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop or a spoon, portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
Step 8: Bake the Cookies
Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Remember, they will continue to cook slightly after you remove them from the oven.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy them warm or store them in an airtight container for later.
Year-Round Variations
- Nutty Delight: Add ½ cup of chopped walnuts or pecans for a crunchy texture.
- Festive Touch: Incorporate seasonal spices like cinnamon or nutmeg during the holiday season for a warm, cozy flavor.
- Oatmeal Twist: Substitute ½ cup of flour with rolled oats for a chewy, hearty cookie.
- Double Chocolate: Replace ½ cup of flour with cocoa powder for an intense chocolate experience.
Missteps & Fixes
The beauty of baking is that mistakes can often be corrected. Here are some common missteps with fixes:
- If your cookies spread too much, try chilling the dough for 30 minutes before baking.
- If your cookies turn out too dry, you may have overbaked them. Keep an eye on them during the last few minutes of baking.
- If the dough is too crumbly, consider adding a touch of milk or an extra egg to moisten it.
- If you find your cookies are too sweet, balance the sweetness by adding a pinch more salt to the dough.
Make Ahead Like a Pro
These Ad Hoc Chocolate Chunk Cookies can be made ahead of time, making them perfect for busy schedules. Here are some tips:
- Chill the cookie dough: You can prepare the dough, scoop it onto baking sheets, and freeze the unbaked cookies. Once frozen, transfer them to a zip-top bag and store for up to 3 months. Bake directly from the freezer, just adding a couple of extra minutes to the baking time.
- Pre-bake and freeze: Bake the cookies until they are just set, let them cool completely, and then freeze them. When you’re ready to enjoy, simply thaw and reheat in the oven for a few minutes.
Your Top Questions
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour is the preferred choice for this recipe. It provides the right texture and structure for your cookies.
What type of chocolate should I use?
For the best flavor, use high-quality chocolate. I recommend 30% milk chocolate and 68% semi-sweet chocolate, but feel free to experiment with your favorite brands.
How do I store the cookies?
Keep your cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months.
Can I substitute the butter with margarine?
While you can use margarine, it may alter the flavor and texture slightly. For the best results, stick with real butter.
Bring It to the Table
Now that you’ve mastered the art of making Ad Hoc Chocolate Chunk Cookies, it’s time to share them with family and friends. Whether it’s a cozy night in, a festive gathering, or just because you deserve a treat, these cookies are the perfect companion. Serve them warm with a glass of milk or a scoop of vanilla ice cream for an indulgent dessert that’s sure to impress.
There’s something magical about the aroma of freshly baked cookies wafting through the house, and these Ad Hoc Chocolate Chunk Cookies will not disappoint. With their rich chocolate flavor, chewy texture, and crispy edges, they are bound to become a staple in your baking repertoire. Happy baking!
Ad Hoc Chocolate Chunk Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the chilled butter, light brown sugar, and regular sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each. Then add the vanilla extract and molasses, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the chopped milk chocolate and semi-sweet chocolate chunks until evenly distributed.
- Using a cookie scoop or spoon, portion out the dough onto prepared baking sheets, leaving 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Let cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Notes
- Chill the cookie dough for 30 minutes if the cookies spread too much.
- Store cookies in an airtight container for up to a week.
- You can freeze unbaked cookie dough for up to 3 months.
