You definitely should try these chocolate chunk cookies!
Soft and tender on the inside but with crisp edges and loaded with chocolate chunks, these chocolate chunk cookies are awesome! They are super delicious and yet so easy to make with a handful of ingredients.
About the ingredients:
1. Always use unsalted butter (or 82% fat butter). This type of butter contains more fat and less water and your cookies will hold their shape better.
2. Why 2 types of sugar? Because white sugar is sweeter while brown sugar has a wonderful caramel flavor.
3. Always add a pinch of salt to counterbalance the sweetness and to highlight the flavors.
4. Add 1 teaspoon of baking soda for tender and soft cookies.
These chocolate chunk cookies are very easy to prepare, all you have to do is to mix together all the ingredients.
The prepared dough should be refrigerated for about 30 minutes. Then you roll the dough into balls and freeze the balls of dough for about 15 minutes. The chocolate chunk cookies will hold their shape better.
Also the baking temperature us very important: 190C (375F). This is the perfect temperature to bake cookies.
As regarding the chocolate, I used dark chocolate, but you may use your favorite, even different types of chocolate. I actually planned to make these chocolate chunk cookies using dark and white chocolate but my husband forgot to buy white chocolate :). Anyway, these cookies are amazing, no matter what type of chocolate you put in. And they go great along with a glass of milk 🙂
You should also try:
Ingredients for chocolate chunk cookies
(The recipe makes about 36 cookies)
– 226 gr (2 sticks) unsalted butter (82% fat butter)
– 150 gr (2/3 cup) granulated sugar
– 150 gr (2/3 cup) brown sugar
– 2 eggs
– vanilla essence
– a pinch of salt
– 1 teaspoon baking soda
– 312 gr (2 1/2 cup) flour
– 226 gr (8 oz) dark chocolate
How to make chocolate chunk cookies
Roughly chop the chocolate. Set aside.
Stir together flour and baking soda. Set aside.
Place the soft butter and sugars into a medium mixing bowl. Mix on high speed until creamy.
Add the eggs, vanilla essence and a pinch of salt and mix to combine.
Add flour, gradually, and mix to incorporate. Stir in the chocolate, reserving about 2 tablespoons.
Refrigerate the dough for about 30 minutes.
Remove the dough from the refrigerator
Roll the cookie dough into 2 cm (1 in) sized balls. Repeat until you finish the dough.
Transfer the cookies to a baking pan lined with parchment paper. Freeze for about 15 minutes.
Remove the chocolate chunk cookies from the freezer. Place the cookies into the preheated oven and bake on 190C (375F) for about 12 minutes.
Allow to cool for 3 minutes. Press a few chocolate pieces into the top of each cookie (for looks).
Allow to cool completely.