I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

The Chocolate Chunk Cookie

The Chocolate Chunk Cookie

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Crispy, chewy, great with ice cream in the center, great on their own, great a day old, great left in the fridge as dough and freshly baked. Just Great.

Not So Basic Chocolate Chunk Cookies

Makes....A LOT of Cookies ! (approximately 40)

  • 452 grams (1 Pound) Unsalted Organic Butter (quality butter will result in a more craveable cookie)

  • 500 grams Organic Granulated Cane Sugar

  • 400 grams Organic Light Brown Sugar

  • 4 each Large Organic Eggs

  • 1 Tablespoon Vanilla Extract (High Quality!)

  • 905 grams All Purpose Flour

  • 15 grams Baking Soda (not baking powder!)

  • 7 grams Himalayan Pink Salt

  • 700 grams Dark Chocolate Chunks (a combination of 60% and 70%)

1. Chop butter straight from the fridge into 1/2 inch chunks.

2. In a bowl of a standing mixer fitted with the paddle attachment, combine butter and sugars. Paddle butter on low to combine.

3. Once butter is combined, turn the mixer to high speed and paddle to cream for 7 minutes. Set a timer!

4. Add vanilla in one shot. Scrape bowl.

5. Add two eggs to mixer and scrape down after combining well. Add remaining eggs and scrape down after paddling.

6. Sift together baking soda, flour and salt two times.  Add dries to mixer and paddle to combine well, scraping down.

7. Add chocolate chunks (1/2 inch if chopping, if using Guittard baking wafers leave whole)

At this point you can store this dough in the fridge or bake immediately.

To Bake:

Preheat oven to 325F convection.

1. Cut 1/4 cup cubes of dough (or scoop)

2. Roll into balls and flatten slightly

3. Bake for 10-12 minutes until golden around the edges and just cooked trhough in the center.

4. Cool and fill with ice cream or serve with milk.

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