I am a firm believer that everybody needs a solid chocolate chocolate chip cookie recipe in their collection. If you don’t have one you can use mine, because this one is worth hanging on to. And ok, on a technicality this isn’t a chocolate chip recipe, but chocolate chunks are so much better right?
I can’t remember where I found this recipe, but it came after trying so many different recipes and being not quite satisfied every time. I mean, they were all ok. But then this one happened, and it was everything I had been looking for. I’ve made a few minor adjustments since – less sugar, more vanilla and most definitely more chocolate, and I can assure you, when it comes to a go-to chocolate chunk cookie recipe, this is the one you should use.
These cookies are crunchy on the outside, soft in the middle and full of big chocolatey chunks. They’re everything a chocolate chunk cookie should be. Feel free to use chocolate chips if you want, but I love using roughly chopped chocolate – that way no bite is the same and you are surprised with huge chunks of chocolate the whole way through! And a word of warning – make sure you have spare chocolate as you bake. Or the willpower of a saint. Because you will snack on this as you go.
And this.
The trick to getting these cookies right is to chill the dough before you bake them. It only needs 30 minutes, but it’s enough to stop them from spreading all over the baking tray and merging into one giant cookie. Not that I’m speaking from experience *cough*. Although one giant cookie wouldn’t be such a bad thing! It also makes the dough much easier to roll into balls. This recipe makes quite a lot of cookies so if you want, you can also freeze half the dough and thaw it in the fridge overnight before you bake them.
Once the dough has chilled, roll the cookies into balls and flatten them slightly with a fork. Not totally necessary but I kind of have a thing about cookies with fork marks in them – childhood memories!
Now go make these cookies!!
Chocolate Chunk Cookies
Ingredients
2 1/2 cups flour
3/4 tsp baking soda
230 grams butter, room temperature
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
2 tsp vanilla extract
200 grams chopped, good quality chocolate (I use dark chocolate but you can use milk, white or even a combination)
Method
Stir together flour & baking soda
Beat butter and sugars together until fluffy (about 5 minutes). Add eggs one at a time and beat for another minute or 2 after adding each egg. Beat in vanilla.
Slow the mixer to the lowest speed and add dry ingredients. Stir in chocolate.
Chill the dough for at least 30 minutes and then shape into balls and flatten slightly with a fork.
Bake at 180 degrees celcius for 12-15 minutes, checking after 10 minutes. Once golden, let the cookies sit on the baking tray for 5-10 minutes before moving to a cooling rack.
Store in an airtight container for 10 days. Cookies will also freeze well.
*You may also freeze the cookie dough. Just defrost in the fridge overnight and then bake.
I want too eat all the cookies – NOW! Yum yummy yum 😀 And that shot of the cookie dough in the bowl? I am not scared of egg-related food poisoning, never have been, and would eat it ALL! You gotta live life on the edge, right? 😉 Dark chocolate chunks swimming in a sea of sweet, buttery cookie dough? Yes please!
I agree with you, chocolate chunks really are so much better! A great recipe, thanks so much for sharing it with us for Fabulous Foodie Fridays 🙂
Only problem with the chunks is that I eat way more of them while baking! See you again on Friday! 😀