Chocolate Chunk Cookies
Chocolate Chunk Cookies
Introduction
There's nothing quite like the comforting aroma and taste of a freshly baked chocolate chunk cookie. This isn't just any cookie recipe; it's designed to deliver that perfect balance of crispy edges, chewy centers, and melty pockets of rich chocolate that makes homemade cookies truly irresistible. Whether you're baking for family, friends, or simply treating yourself, these chocolate chunk cookies are guaranteed to become a cherished favorite in your recipe collection. Get ready to bake some joy!
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (160g) packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (about 250g) good quality chocolate chunks (milk, semi-sweet, or dark)
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chunks using a spatula until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. Do not overbake.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature and enjoy!
Pro Tips & Notes
- Quality Chocolate: Using high-quality chocolate chunks makes a significant difference in flavor and melt. Feel free to mix different types of chocolate for a more complex taste!
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them cream together smoothly, resulting in a more uniform dough and better cookie texture.
- Don't Overmix: Overmixing the flour can develop too much gluten, leading to tough cookies. Mix until just combined.
- Chill the Dough: For thicker, chewier cookies with a richer flavor, cover the dough and chill it in the refrigerator for at least 30 minutes, or up to 24 hours, before baking.
Nutrition Facts (per serving)
- Calories: 190
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 100mg
- Total Carbohydrates: 23g
- Dietary Fiber: 1g
- Total Sugars: 15g
- Protein: 2g
Frequently Asked Questions
- Q: Can I use chocolate chips instead of chunks? A: Absolutely! Chocolate chips will work perfectly fine. Chunks tend to create larger pockets of melted chocolate, but chips are a great alternative.
- Q: How should I store leftover cookies? A: Store baked cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, they can be frozen for up to 2 months.
- Q: Can I freeze the cookie dough? A: Yes! Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, place them on a baking sheet and add a few extra minutes to the baking time, without thawing.
- Q: My cookies spread too much. What went wrong? A: This can be due to several factors: butter being too soft, oven not being hot enough, or too much baking soda. Chilling the dough can often help prevent excessive spreading.