Chocolate Chunk Cookies
The BEST classic soft and chewy chocolate chip cookies, but made with chocolate CHUNKS because Chunks > Chips!
Servings: 12 large cookies
Ingredients
- 1½ cups plus 2 Tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, room temperature*
- ¾ cup brown sugar, lightly packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon real vanilla extract
- 8 ounces (approximately 1⅓ cup) bittersweet, semi-sweet, or dark chocolate (at least 70%)*
Instructions
- Preheat oven to 325°F and line two baking sheets with parchment paper or silicone mats. Coarsely chop the chocolate into ½-inch to ¾-inch chunks.
- In a large bowl, beat the butter on medium speed for a couple minutes until it is creamy. Add the sugars and beat until well creamed, about 3 minutes. Add the egg and vanilla, beating until incorporated.
- Sprinkle the salt, baking soda, and baking powder over the butter mixture and mix together on low. Add the flour little by little, mixing on low speed after each addition. Fold in the chocolate chunks.
- Scoop dough with a 3 Tablespoon scoop*, and roll into balls with your hands. Place on the baking sheets, a couple inches apart (6 cookies per pan). Bake for 15-18 minutes or until edges are set and JUST STARTING to lightly brown*. Cool on the pan for 5-10 minutes, then move cookies to a wire rack to cool completely.
Notes
- Using room temperature butter is important. Leave the butter out the night before baking so that it's very soft. If you're rushed for time, cut the butter into small pieces and let soften for a couple hours. Or if you want to make the cookies right away, microwave the butter on low power for short bursts, stirring and making sure it doesn't melt.
- These cookies are all about the chocolate. Chopping your chocolate will always be better than chocolate chips for these. It allows for larger pockets of chocolate. I highly recommend using good quality semi-sweet, bittersweet, or dark chocolate (70-85%).
- 3 Tablespoons is the perfect size for these cookies. So if you don't have a scoop that size, just use your tablespoon measuring spoon to scoop out 3 Tablespoons worth of dough.
- UNDER-BAKE these cookies to achieve that soft and chewy texture. Edges were still soft, but set, and ever so slightly brown (see photos). The middles definitely seemed underdone when I removed the cookies from the oven, but cooling on the pan for at least 5 minutes finishes cooking them.