Chocolate Chunk Cookies
The best Chocolate Chunk Cookies recipe is layered with bites of chocolate that is still a little gooey in the center and melt’s in your mouth a little with slightly crispy edges and a chewy center.
Servings 18
Calories 290kcal
Ingredients
- 195 grams / 6.8 ounces butter room temperature
- 200 grams / 1 cup brown sugar
- 100 grams / ½ cup superfine/caster sugar
- 110 grams / 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 400 grams / 2 ½ cups plain flour
- 8 grams / 2 teaspoons baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ teaspoon sea or kosher salt
- 220 grams / 7.76 ounces chocolate chopped into chunks
Instructions
- Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the eggs and vanilla extract continue to beat until well combined, beating for a further minute.
- In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
- Toss into butter mixture and combine on low until no dry portions remain in your bowl.
- Add ⅔’s of the chocolate chunks to the cookie dough and stir until fully incorporated.
- Scoop up portions of dough, pressing a few chocolate chunks into the top.
- Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Place onto your baking tray allowing ensuring there is 1 ½ inches between each cookie.
- Bake for 11 minutes until lightly golden on the edges.
- Remove and allow to cool, setting onto your cooling rack.
- Serve up with a glass of milk.
- Dig in!
Notes
- Chocolate: Chocolate with cocoa solids at least 50% were used to really allow the sweet cookie dough to shine and let our chocolate be full of flavor. You could replace with chocolate chips, if you prefer.
- Ice Cream Scoop: The scoop used here creates medium or regular sized cookies with a diameter of 5 centimeters / 1.97 inches.
- Freezing the cookie dough for 30 minutes: The biggest reason to freeze the cookies is to allow the butter to firm up to avoid flat cookies, but the best outcome from freezing our dough is that the ingredients have time to really marinate together which results in a fuller flavored cookie. Frozen for 30 minutes had that perfect cookie texture not being too thin or thick; with a nice chewy center but firm outer edge without being ‘crunchy’.
- Freezing the cookie dough: You can freeze and bake later, simply scoop into your preferred cookies and wrap tightly or place into a covered container.
- Baking from frozen: If you prefer to only bake a portion of the cookie dough; it's best to scoop into your cookies and freeze. When ready to bake, simply remove the portions of dough you want to bake and allow to sit at room temperature for around 10-15 mintues whilst you preheat your oven. It is best to bake frozen cookie dough at a lower oven temperature of 160C/320F for approximately 14 minutes (if you have dough around the same size as mentioned in the ice cream scoop note above. If your dough is smaller or larger than the size mentioned above, it is best to decrease or increase as per the size of your cookie dough).
- Best kept: In a covered container where they will keep for up to 4 days.
Nutrition
Calories: 290kcal