Chocolate Chunk Cookies
The softest, gooiest chocolate chunk cookies you'll ever make. Enjoy with warm or cold milk and bake to your preference!
Servings: 24 Cookies
Calories: 180kcal
Equipment
- Weighing scale (optional)
- Parchment Paper
- Baking Sheet
Ingredients
- ¾ Cup Melted Unsalted Butter
- 1 Cup Brown Sugar light or dark is fine
- ½ Cup White Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2¼ Cup All Purpose Flour
- 1½ tsp Kosher Salt
- 1 tsp Baking Soda
- 8 ounces Semi Sweet Chocolate bakers chocolate in bar form
Instructions
- Preheat your oven to 350° and line a sheet pan with parchment paper.
- Mix together the butter, brown sugar, and white sugar.
- Thoroughly mix the eggs and vanilla extract into the butter and sugar mixture.
- Beat the mixture until it turns into a pale brown color. (Refer to photos above.)
- Mix the flour, salt, and baking soda into the liquid mixture. Do Not over mix, just stir until the dry ingredients are incorporated.
- Roughly chop the chocolate on both diagonals. Make sure none of the pieces are too large, but they don't need to be uniform sizes.
- Mix the chocolate into the dough.
- Store the dough in the refrigerator for a MINIMUM of 30 minutes. The longer you store it, the better the flavor develops.
- For those of you that like to weigh your dough, you will get about 24 1.6 ounce dough balls. If not, you should roll your dough between a ping pong and golf ball size .
- To get the perfect cookie, with a set edge and soft middle, you should bake your cookies for exactly 10 minutes. If you prefer your cookies under then shoot for 8-9 minutes, and if you like your cookies more done then shoot for 11-12 minutes.
- This dough can be prerolled and stored in the freezer. You can take the balls out and pop them straight into a preheated oven for whenever you get a cookie craving!