Ad Hoc Chocolate Chunk Cookies
There’s something irresistibly comforting about a fresh batch of cookies emerging from the oven, and nothing quite compares to the classic chocolate chunk cookie. Inspired by the famous Ad Hoc restaurant, this recipe takes the traditional cookie and elevates it to a whole new level of indulgence. With a perfect balance of chewy, gooey, and sweet, these cookies are sure to become your go-to recipe for any occasion.
Whether you’re baking for a family gathering, a cozy night in, or just to satisfy your own sweet tooth, these Ad Hoc Chocolate Chunk Cookies promise to deliver deliciousness in every bite.
Why This Recipe is a Keeper
The beauty of the Ad Hoc Chocolate Chunk Cookies lies in their simplicity and the use of high-quality ingredients. These cookies are not only easy to whip up, but they also yield a perfect texture that’s crispy on the edges and chewy in the center. The combination of milk and semi-sweet chocolate creates a rich, decadent flavor that is sure to impress. Plus, the addition of molasses adds a hint of depth that elevates the taste profile. Once you try these, you’ll find that they’re hard to resist and even harder to forget!
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 (or dark brown sugar without the molasses)
- 1 tablespoon molasses
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups milk chocolate, chopped into chip-sized chunks
- 1½ cups semi-sweet or bittersweet chocolate, chopped into chip-sized chunks
Setup & Equipment
- Mixing bowls – for combining ingredients.
- Measuring cups and spoons – to ensure accurate measurements.
- Whisk – for mixing dry ingredients.
- Rubber spatula – for folding in chocolate chunks.
- Baking sheets – for placing the cookies.
- Parchment paper – to prevent sticking.
- Wire rack – for cooling the cookies.
Ad Hoc Chocolate Chunk Cookies: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step ensures that your cookies bake evenly and develop that perfect golden color.
Step 2: Combine Dry Ingredients
In a mixing bowl, whisk together the flour, baking soda, and salt until well blended. This helps to evenly distribute the leavening agent and salt throughout the flour.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, combine the chilled butter, light brown sugar, and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add Molasses and Eggs
Add the molasses, eggs, and vanilla extract to the butter-sugar mixture. Continue mixing until well combined, scraping down the sides of the bowl as needed.
Step 5: Incorporate the Dry Ingredients
Gradually add the dry mixture into the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few flour streaks are perfectly fine.
Step 6: Fold in the Chocolate
Gently fold in the chopped milk and semi-sweet chocolate chunks using a rubber spatula. Make sure they are evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 8: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
Step 9: Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving the perfect texture.
Fresh Seasonal Changes
- Spring: Add a sprinkle of lemon zest for a bright, citrusy flavor.
- Summer: Mix in some toasted coconut flakes for a tropical twist.
- Fall: Incorporate chopped pecans or walnuts and a pinch of cinnamon for a cozy autumn vibe.
- Winter: Use dark chocolate and add a hint of peppermint extract for a festive touch.
Behind-the-Scenes Notes
When making Ad Hoc Chocolate Chunk Cookies, using high-quality chocolate is essential for the best flavor. I recommend using Valrhona chocolate, which melts beautifully and has a rich taste. Additionally, chilling the dough for at least 30 minutes before baking can help enhance the flavors and improve the texture of your cookies, giving them a thicker, chewier bite.
- For a more complex flavor, consider browning the butter before adding it to the sugar. This adds a nutty depth that pairs wonderfully with chocolate.
- If you prefer a more rustic look, you can use a bench scraper to create uneven, jagged edges on your cookie dough before baking.
Store, Freeze & Reheat
To store your cookies, keep them in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, consider freezing the unbaked dough. Simply scoop the cookie dough onto a baking sheet and freeze until solid, then transfer the dough balls to a zip-top bag and store in the freezer for up to 3 months. When you’re ready to bake, just add a couple of extra minutes to the baking time!
- To reheat cookies, pop them in a 350°F (175°C) oven for about 5 minutes or until warmed through.
- For frozen cookie dough, bake directly from the freezer, adding 2-3 minutes to the baking time.
Frequently Asked Questions
Can I use different types of chocolate?
Absolutely! Feel free to mix and match your favorite types of chocolate. Dark, milk, or even white chocolate can work wonderfully in this recipe. Just be mindful of the sweetness level of the chocolate you choose.
What if I don’t have molasses?
If you don’t have molasses on hand, you can simply use dark brown sugar in place of light brown sugar, skipping the molasses altogether. The cookies will still turn out delicious!
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure that the blend contains xanthan gum to help with the texture.
How should I store leftover cookies?
Store leftover cookies in an airtight container at room temperature. They should stay fresh for about a week. For longer storage, consider freezing them as mentioned earlier.
Similar Recipes
- Classic Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
- Soft Peanut Butter Cookies
- Cinnamon Sugar Snickerdoodles
See You at the Table
There’s nothing quite like the joy of baking and sharing cookies with loved ones. These Ad Hoc Chocolate Chunk Cookies are perfect for any occasion, whether you’re celebrating a special event or simply enjoying a quiet moment at home. The combination of gooey chocolate and a soft, chewy interior will have everyone coming back for more. So gather your ingredients, preheat your oven, and get ready to indulge in the ultimate cookie experience!
Ad Hoc Chocolate Chunk Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a mixing bowl, whisk together the flour, baking soda, and salt until well blended.
- Step 3: In a large mixing bowl, combine the chilled butter, light brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Step 4: Add molasses, eggs, and vanilla extract to the butter-sugar mixture and mix until well combined.
- Step 5: Gradually add the dry mixture into the wet mixture, mixing on low speed until just combined. A few flour streaks are fine.
- Step 6: Gently fold in the chopped chocolate chunks using a rubber spatula.
- Step 7: Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes, or until the edges are lightly golden.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality chocolate for the best flavor.
- Chill dough for at least 30 minutes for a thicker texture.
- Consider browning the butter for a nutty depth.
- Store in an airtight container for up to a week.
