Chocolate Chunk Cookies
This recipe yields classic chocolate chunk cookies, combining softened butter with white and dark brown sugars, an egg, vanilla, and a dry mix of flour, baking soda, and salt. Large dark chocolate chunks are folded in before scooping and baking, resulting in chewy, sweet treats with molten chocolate pockets.
Equipment
- 1 Electric Mixer (stand or hand mixer)
- 2 Mixing Bowls
- 2 Baking Sheets
- 1 Parchment Paper
- 1 Measuring Tools (cups and spoons)
Ingredients
Main
- 1/2 gram of a 250 block of butter softened to room temperature
- 1 cup and ⅛ of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1/2 cup of white sugar
- 1/2 cup of firmly packed dark brown sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 375 grams of dark chocolate cut into half-inch cubes
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl with an electric mixer, cream the softened butter with white sugar and dark brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg until just combined, then mix in the vanilla extract.
- 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 dark chocolate chunks by hand until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- 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.
Notes
Achieving the perfect chocolate chunk cookie hinges on a few key details. Ensure your butter is truly at room temperature for optimal creaming with the sugars; this aeration is vital for texture. The combination of white and dark brown sugar provides both crisp edges and a chewy interior. Do not overmix the flour once it's incorporated; overworking the gluten will lead to tough cookies. For superior flavor and textural variation, use high-quality dark chocolate and hand-cut chunks, rather than chips. Bake until the edges are golden but the centers are still slightly soft; they will set as they cool, ensuring a moist, chewy result. A sprinkle of flaky sea salt on top before baking can also beautifully enhance the chocolate's depth.