I’m finally back from my adventure in Europe with loads of recipe inspirations. My Europe trip, as I feel all proper ones should, started with a mess of confusion. I thought after our first stop in Amsterdam, I messed up with the train and hostel booking, leaving my friend and I stranded for one night in Belgium. Of course, due to jet lag, we read the dates wrong, since they were written a bit differently from those in the states. After the mess was sorted, we were able to enjoy the lovely city of Amsterdam, which I will definitely be visiting again. Going shopping in the open markets was so refreshing and inspiring for the foodie in me. We tried samples of cheeses, waffles, dried fruits, fresh squeezed juices, incredible loaves of bread, and even a local favorite- a herring and onion sandwich. After 3 days in Amsterdam, we left for Belgium. It was there I was greeted by the smell of cocoa in the air. Walking around Brussels, on every street corner chocolatiers can be found. I was inspired to make some cookies I from the two chocolate bars I purchased- one dark chocolate and one crunch cinnamon. The result is the best cookies you will ever make.
Slightly Adapted from NYT
BELGIUM CHOCOLATE CHUNK COOKIES
1 hour 20 mins
1 hour 31 mins
- 1 ½ sticks of unsalted butter (1/2 to be creamed and brown 1 whole stick)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups of flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon instant espresso
- 2 12 oz chocolate bars (mix of semi-sweet, dark, milk, or desired chocolate) chopped into chunks
- Take 1 whole stick of butter and place into a small pan over medium heat. Allow the butter to melt until it turns golden in color and smells like caramel.
- In a large mixing bowl add the remaining half a stick of butter and both sugars. Cream them together along with the browned butter. Then add in the eggs and vanilla.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, espresso powder, and corn starch.
- Once the dry ingredients are sifted together, slowly add them to the wet ingredients in the mixer.
- Lastly stir in the chocolate chunks.
- Refrigerate the dough for at least 1 hour
- Using a tablespoon, scoop out a nice size of dough and place on a parchment lined baking sheet.
- Bake at 350 degrees for 11 minutes, on the middle rack of your oven. Once the cookies are done, let them stay on the pan for about 5 minutes before transferring to a wire rack to cool completely.