Locally made, high quality, great tasting. Those are just some ways to describe confections from The Madelaine Chocolate Company. Located in Far Rockaway, Queens, they’ve been family-owned and operated since the thirties, and certainly take pride in both their roots and their chocolate.  We here at Hungry in Brooklyn were lucky enough come across a staggering amount of Madelaine’s goodies.  As we ate our way through more than half a box of chocolate hearts, we realized we could do so much more with these scrumptious sweets.  Since chocolate chip cookies are about as old fashioned as apple pie, we figured there was no better way to utilize these classic foiled candies. 

We believe in three Chocolate Chip Cookie Truths:  

• They must be DELICIOUS
• Soft/chewy in the middle yet crisp on the outside
• Contain really good, high quality chocolate.

Break out of that Tollhouse mindset and get to chopping your own chocolate. Combine dark and milk, semi sweet and bittersweet, or even white.  The possibilities are endless when you’re using chocolate that tastes amazing on it’s own. 

Through trial and much error, we have finally created what we believe to be the best Chocolate Chunk Cookie ever!  Check out the recipe below and give them a try yourself.  You won’t be disappointed! 

Classic Chocolate Chunk Cookies

• 2 cups plus 3 TBSP organic flour (preferably locally milled)
• 1 tsp salt
• ¾ tsp baking soda
• 2 sticks unsalted butter – softened
• 1 cup granulated sugar
• ¾ cup packed dark brown sugar
• 2 eggs
• 2 tsp pure vanilla extract
• 2 ½ cups chopped chocolate  (about 12 ounces chocolate)

Preheat the oven to 375 degrees F.  Line your baking sheets with parchment paper.

Chop your chocolate into small pieces, and toss them with a little flour (to prevent them from sinking during baking)

Sift together the flour, salt and baking soda in a large bowl.

In a stand mixer fitted with a paddle attachment, or in a large bowl with your hand mixer, beat the butter and sugar until light and smooth, about 2 minutes.  Add the eggs and the vanilla, beating until incorporated.  

Slowly add the flour mixture while mixing on low, until just incorporated.  Scrape down the sides of the bowl, give it one last stir and then add your chocolate chunks. 

Drop the cookies in rounded tablespoonfuls onto your baking sheet, three inches apart from one another (they will spread) and bake for 12 minutes or until golden brown. Remove from the oven and let cool for a couple minutes on the baking sheet, then transfer to a wire rack to cool completely. 

Try these with some vanilla ice cream for a classically decadent ice cream sandwich!