Happy Labor Day weekend!
If you need a go-to cookie that everyone will love… you are reading the right post!
As you head to your end of summer cookout with family or friends, make these cookies and take them with you.
Or just whip them up for the heck of if… because who always needs a reason to bake cookies?
I’ve been making these chocolate chunk cookies since college and they are one of my favorite chocolate chip recipes. It’s the old-school classic cookie that always seems to top others.
I chop chocolate from solid chocolate blocks for a rustic bakery look.
When baking, my #1 tip is to always use the best pure vanilla extract and the best chocolate you can find. It really makes a difference. I prefer Nielsen-Massey vanilla extract and Ghirardelli Chocolate or Bissingers Chocolate, a local St. Louis chocolate factory down the street from me.
Because good quality ingredients will make good cookies :)
Thick & Chewy Chocolate Chunk Cookies
- 2 cups + 2 tablespoons all-purpose flour (I also like use whole-wheat pastry flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled slightly
- 1 cup packed light brown sugar
- ½ cup white sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chopped (or milk chocolate)
- 1 cup bittersweet chocolate (60% cacao), chopped
- Preheat oven to 325 degrees. In a smaller bowl, whisk flour, baking soda and salt and set aside
- With a mixer, beat butter and sugars together until blended. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed until just combined. Add dry ingredients and beat at low speed until combined. Stir in chocolate chunks to taste (adding more or less if you want to)
- Scoop tablespoon-sized balls on cookie sheet and bake for around 12-15 minutes. Until edges are golden brown and centers are still puffy and soft. The center should look a bit under-cooked, but they will set when cooling, and this gives them the extra chewy & soft bakery-style texture.
- Rotate the cookie sheets halfway through the baking time. Cool cookies on the sheets for a few minutes before removing.
You can easily freeze these cookies and enjoy them anytime you want.