Chocolate Chunk Cookies
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Yield: About 36 cookies
Cook Time: 18-23 minutes per batch
Tips: May be made with semi-sweet or milk chocolate chunks. Nuts may also be added to the batter (use about 1/2 to 3/4 cup of coarsely chopped nuts, such as macadamia nuts, peanuts or cashews).
Could there possible be anything more irresistable than a good old fashioned chewy chocolate chip cookie filled with lots of melt-in-your-mouth chocolate chips (and for most, an ice cold glass of milk)? Well, this Chocolate Chunk Cookie recipe produces a chewy and delicious cookie that brings to the table some serous competition to the all-time favorite
chocolate chip cookie! These chocolate chunk cookies feature plenty of large chunks of semi-sweet chocolate (you can also use milk chocolate if that's your preference), so that each bite delivers! You can use the easy method included with this recipe for creating semi-sweet chocolate (or milk chocolate) chunks or use packaged milk chocolate chunks that most grocery stores carry. Of course, if you are a lover of white chocolate, you can substitute white chocolate for the semi-sweet. (1/2 to 3/4 cup of coarsely chopped nuts can be added to the batter, if preferred (such as macadamia nuts, peanuts or cashews). You can melt down whichever form of chocolate you prefer to create the chocolate chunks - chocolate candy bars, semi-sweet baking chocolate or chocolate chips. As for which cookie wins the irresistable taste contest (chocolate chip cookies vs. chocolate chunk cookies), perhaps you'll need to make a batch of both so you can be the judge!
Recipe▼
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup firmly packed light brown sugar
- 1/2 cup white sugar
- 1 cup (2 sticks) butter at room temperature
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 lb. (16 oz.) semisweet chocolate (may also use milk chocolate - see tips above)
Directions
Preheat oven to 300° F.
In a large mixing bowl, whisk together flour, baking soda and salt. Set aside.
In an electric mixer bowl, add butter, brown sugar and white sugar. Beat on low-medium speed until creamy and well-blended, scraping sides and bottom with a rubber spatula to incorporate all ingredients. Add eggs and vanilla and blend again until fully blended, again scraping sides and bottom of bowl to incorporate all ingredients.
Add flour mixture to the electric mixer bowl and beat on low speed just until combined. Stop mixing, then scrape sides a nd bottom of bowl to incorporate all ingredients and very briefly mix again just until blended. Remove bowl from mixer and add chocolate chunks using a large rubber spatula or spoon.
Drop the dough by large rounded tablespoons (about 1 1/4-inch balls) on ungreased baking sheets about 2 inches apart. Bake for 20-23 minutes or until edges are beginning to turn light golden and cookie centers still appear soft. (Tip: Cookies may appear to be slightly under-baked, but this is important in creating chewy cookies. Over-cooking will create tougher cookies). Remove cookies from oven and cool on a cooling rack. Store in an air-tight container.
In a large mixing bowl, whisk together flour, baking soda and salt. Set aside.
In an electric mixer bowl, add butter, brown sugar and white sugar. Beat on low-medium speed until creamy and well-blended, scraping sides and bottom with a rubber spatula to incorporate all ingredients. Add eggs and vanilla and blend again until fully blended, again scraping sides and bottom of bowl to incorporate all ingredients.
Add flour mixture to the electric mixer bowl and beat on low speed just until combined. Stop mixing, then scrape sides a nd bottom of bowl to incorporate all ingredients and very briefly mix again just until blended. Remove bowl from mixer and add chocolate chunks using a large rubber spatula or spoon.
Drop the dough by large rounded tablespoons (about 1 1/4-inch balls) on ungreased baking sheets about 2 inches apart. Bake for 20-23 minutes or until edges are beginning to turn light golden and cookie centers still appear soft. (Tip: Cookies may appear to be slightly under-baked, but this is important in creating chewy cookies. Over-cooking will create tougher cookies). Remove cookies from oven and cool on a cooling rack. Store in an air-tight container.
