Description
These classic Chocolate Chunk Cookies are soft, chewy, and loaded with rich bittersweet and milk chocolate chunks. Perfectly balanced with brown and granulated sugars, and a hint of vanilla, these cookies are a delightful treat ideal for sharing or enjoying anytime you crave a homemade cookie experience.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- ¾ cup (packed) dark brown sugar (fine to substitute light)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2½ cups all purpose flour (spooned into measuring cup and leveled off, preferably King Arthur flour)
- 6 oz bittersweet chocolate, roughly chopped (best quality such as Ghirardelli)
- 2 oz milk chocolate, finely chopped (best quality such as Ghirardelli)
Instructions
- Mix Butter and Sugars: In the bowl of an electric mixer, beat the room temperature butter with the granulated sugar and dark brown sugar for 3 minutes until the mixture is light, fluffy, and cafe au lait-colored. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add Vanilla and Eggs: Add the vanilla extract and eggs to the butter-sugar mixture and beat for an additional 2 minutes. Scrape the bowl again to mix thoroughly.
- Incorporate Dry Ingredients: Add salt and baking soda to the mixture, beating briefly just until combined. Then, add the all-purpose flour along with the chopped bittersweet and milk chocolate. Mix on low speed until the flour is fully incorporated and the chocolate is evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap or transfer the dough into an airtight container and refrigerate until firm, typically a few hours. Alternatively, form dough into 1.5-tablespoon balls on the baking sheet and chill for about 30 minutes to speed up the process.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and position a rack in the middle of the oven. Line a 13 x 18-inch (33 x 46-cm) baking sheet with parchment paper for easy cookie removal.
- Scoop and Bake Cookies: Drop firmly packed 1.5-tablespoon balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Using a #40/1.5-T cookie scoop is recommended for uniform size. Bake for 11 to 13 minutes until the cookies are golden around the edges but remain soft and pale in the center.
- Cool and Store: Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
- For best results, use high-quality chocolate such as Ghirardelli for rich flavor and texture.
- Spooning and leveling the flour rather than scooping directly with the measuring cup helps avoid dense cookies.
- Chilling the cookie dough enhances flavor development and helps prevent spreading during baking.
- Cookies are best enjoyed within 3 days for freshness but can be frozen for longer storage.
- To speed up baking, dough balls can be chilled directly on the baking sheet for about 30 minutes instead of longer refrigeration.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
