I love this recipe for perfect chocolate chunk cookies! A nice thick, soft cookie, slightly crispy around the edges, loaded with milk and semi-sweet chocolate chunks!
I know this recipe may seem redundant to you.
I’ve made Chocolate Chip Cookies.
I’ve made Malted Chocolate Chip Cookies
I’ve made the Ritz Carlton Chocolate Chip Cookie.
I’ve made Reese’s Stuffed Chocolate Cookie Sandwiches. ahhhmahhhgahhh.
I’ve even made Chocolate Chip Cookies using Grapeseed Oil.
And now today I’m making Chocolate Chunk Cookies.
Why can’t you just use any of the other recipes and sub in chunks for chips?
BECAUSE YOU CAN’T!
A chunk is not a chip.
No chunk no chip.
Chunks > Chips.
Well, actually you kinda can.
But in my world you can’t.
Because a Chocolate Chunk Cookie needs a different type of cookie. A cookie willing to stand up and fight for that chunk.
A chunk needs a cookie that has it’s back.
Chunks deserve a roomy, spacious cookie to call home. A chunk doesn’t want to live in a thin, crispy cookie.
He wants a nice fat, soft chewy cookie.
So I’m helping a chunk out today.
Get on board.
Here’s the deal. I’ve been trying to perfect this recipe for a while now. But last week when I was in NYC with Amanda we stopped at this bakery called Sugar & Plumm. They had the most amazing chocolate chunk cookie everrrrr.
So I decided I needed to get serious about my chunking.
And finally I nailed it.
First cream your butter and brown sugar together. Please people, let this go for a good 2 minutes. You want it to be fluffy and pale in color. It makes a difference, I’m telling you.
Then I played around with different amounts of leveners.
I finally found that 1 tsp of baking powder and a 1/4 tsp of baking soda was the right amount.
And of course some kosher salt. I used a whole teaspoon.
Then, what I did was chop up some milk chocolate. Small enough so it wouldn’t be huge, but large enough so it was still a chunk.
10 whole ounces.
And I ALSO used an entire bag of these Hershey Baking Melts. I used semi-sweet. I liked the idea of mixing the milk and the semi-sweet in the cookie.
The bag is also 10 ounces.
So yes, I used 20 ounces of chocolate in my cookies. Beware.
Just add that right into your dough…
And baby Jesus, halleluiah..it’s beautiful site…
Next I gathered myself up off the floor and decided the dough needed to be baked.
One heaping 1/4 cup for each cookie.
Now here’s where I ran into a few issues…
Should I chill the dough? Should I freeze the dough? Should I roll the cookies into balls? Should I flatten them? Should I bake using convection?? AHHHHH!
Here’s what I got, after a little experimenting…
I rolled the dough into balls…
I did not chill the dough and I baked without using the convection setting.
So basically, the easiest cookie ever with no wait time.
I thought chilling the dough would help with the height, but it didn’t make a huge difference.
You can certainly chill the dough, and I am sure things will be great. Whatev.
See how pretty?
The trick to these cookies is to make sure NOT to overbake them. They can easily become cakey or hard. The bottoms will be set before the tops, which is ok, I promise!
- 1 cup butter, cold cut into cubes
- 1 cup light brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- 3 cups flour
- 10 oz milk chocolate chunks
- 10 oz semi sweet chocolate chunks
- Preheat oven to 350°
- Line a baking sheet with parchment paper.
- In bowl of stand mixer, beat butter until smooth and then add brown sugar. Beat them together for 2 minutes on medium speed, scraping the sides down as needed.
- Next add the eggs and vanilla, mixing until smooth.
- Beat in the baking powder, baking soda and salt.
- Turn mixer to low and add in the flour until incorporated.
- Stir in both chocolates.
- Form about ¼ cup of cookie dough into a balls and place on baking sheet about 2½ inches apart.
- Place remaining dough in the refrigerator until ready to bake.
- Bake for 9-10 minutes until edges are golden. Tops of cookies might seem undercooked. Make sure to not overbake!
- Remove from oven and allow the cookies to cool on cookie sheet for 5 minutes, then transfer to a wire rack to continue cooling.
- Repeat with remaining dough.