Oh boy! Just like in the chapter of “The Baker’s Man,” the forget-me-not cookies are ones to remember!
What do I mean? The photo you see here is actually a bake fail!
I realized before I scooped dough onto the pan, I put away ingredients and noticed I used baking powder rather than baking soda! Which means cookies will rise rather than spread how I want. SoOoOo, I add a touch of soda to balance it out and then 2 more tablespoons of better. Easy fix! Hold on, it gets better!
Then putting away chocolate, it was not solid chocolate. It was a RASPBERRY chocolate bar I used instead. UGH! I can’t in here! Figured let me turn this into a raspberry chocolate cookies.
To add more flavor I threw in freeze dried raspberries to boost the raspberry in the cookies. TRIPLE FAIL!
These came out buttery with raspberry taste! BOOOOOO!!
So I have posted original recipe below that are not raspberry anything!
These are tender, perfectly light golden on all edges and bottom!
The chocolate chunks are throughout the cookies so there is chocolate in bite! These are an unforgettable cookies and will always come back when I need them!
Every story has some happy ending, just like this epic fail I shared with you!
Chocolate Chunk Cookies
Ingredients
- 1 1/4 cup unsalted butter, melted
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 8-12 ounces chocolate, chopped
- sea salt for sprinkling
Directions
- Pre-heat oven to 325 degrees F. Line baking sheet with parchment paper.
- Using a standing mixer or hand beater, on high beat butter and sugars until combined.
- Add egg plus yolk, beat until light and fluffy.
- Add vanilla extract, turn mixer to low
- Add in baking soda, half of the flour then add in the rest of the flour.
- Fold in chopped chocolate.
- Using a 1 inch cookie scoop, scoop dough on to parchment. 6 in each batch. Sprinkle on sea salt.
- Bake 12-13 minutes. Remove from heat, let cool on the pan for 1 minute then transfer to cooling rack.
*I use a combination of dark and bittersweet chocolate.
