Chewy Chocolate Chunk Cookies
Ingredients
- 2 ¼ cups all-purpose flour, spooned and leveled 270 g
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup salted butter, softened 170 g
- ¾ cup granulated sugar 150 g
- ¾ cup packed light brown sugar 165 g
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 11.5 oz semisweet chocolate chunks (1 bag) 326 g
- ½ cup chopped walnuts or pecans (optional) 60g
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer with paddle attachment, beat salted butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in egg and vanilla extract until smooth, about 30 seconds.
- Combine: On low speed, gradually add dry ingredients to wet, mixing until just combined.
- Add Chunks: Fold in chocolate chunks (and nuts, if using) with a spatula.
- Scoop: Using a 3 tbsp cookie scoop, drop dough balls onto prepared baking sheets, 2 inches apart. For smaller cookies, use a 1.5 tbsp scoop (yields ~24 cookies).
- Bake: Bake for 12-13 minutes (large cookies) or 10-11 minutes (smaller cookies), until edges are golden and centers are soft. Cookies firm up as they cool.
- Cool: Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Scoop Size: Use a 3 tbsp scoop to make 18 large cookies, baked for 12-13 minutes. The result was perfectly chewy with crispy edges!
Chewier Cookies: Chill dough for 30-60 minutes to prevent spreading. Underbake by 1 minute for extra softness.
Crisper Edges: Bake 1-2 minutes longer or swap ¼ cup brown sugar for granulated sugar.
Storage: Store in an airtight container at room temperature for 4-5 days. Freeze baked cookies or dough balls for up to 3 months. Bake frozen dough balls with 1-2 extra minutes.
Variations: Try dark chocolate chunks, white chocolate, or add dried cranberries. Sprinkle with flaky sea salt after baking for a gourmet touch.
Nutrition
Serving: 1cookie
Servings: 18 large cookies
Calories:
