What’s better than chocolate chip cookies? Chocolate CHUNK Cookies, of course! Especially 36 chocolate chunk cookies. Yes! This recipe makes enough cookie dough to make 36 cookies. So, you can either make them all at once or roll them and freeze them to use at a later date. They will last for up to 1 year in the freezer.
Indulging in a Chocolate Chunk Cookie allows you to get a taste of chocolate with every bite that you take. Let’s get started on mixing and rolling. Shall we?
First, make sure that all of your ingredients are at room temperature. Using room-temperature ingredients will help you to get a soft cookie. The ingredients that you need to make this are 1 cup of softened unsalted butter, ¾ cup of granulated sugar, 1 cup of brown sugar, 1 teaspoon of pure vanilla extract, 2 large eggs, at room temperature, 2 ¾ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt and 2 ¼ cups of semi-sweet chocolate chunks.
To get started on making these Chocolate Chunk Cookies, first, preheat the oven to 375°F. Next, in a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Then, in a large bowl, cream together the unsalted butter and both kinds of sugar. Be sure to scrape the sides of the bowl. Beat in the eggs and vanilla extract.
Next, begin to form the dough by slowly incorporating the dry ingredients. Mix it well. Mix in your chocolate chunks. Use either a cookie scoop or your hands to roll the dough into balls. This part is fun! Evenly space the cookie apart on a baking sheet. Bake the cookies for 10-12 minutes. Or, until they are brown to your liking. Remove the cookies from the pan. And, for the very best part….Serve and Enjoy them!
If you find that you like your cookie dough to be firmer, then place the cookie dough balls in the freezer for 15 minutes to get firm. However, if you do not mind the softness of them, then bake them as is. I bake mine without freezing them first. They come out great each time. They do not overspread. Using semi-sweet chocolate chunks helps to balance out the sweetness of the cookie. I have tried different types of chocolate, but always go back to the tried and true semi-sweet chocolate chunks!
I love eating warm Chocolate Chunk Cookies. That way, I can have it with a glass of cold milk! If you prefer to eat them at room temperature, then remove them from the pan and let them get down to room temperature before enjoying them. The wonderful thing about these cookies is that even in the days to come, they stay soft. And, who doesn’t love to sink their teeth into a soft cookie? I know that I do!
In all, have fun making these. Enjoy them with your family and friends. Make some for your neighbors and spread the joy. Have fun sinking your teeth into these Chocolate Chunk Cookies!
1 thought on “Chocolate Chunk Cookies”
It’s supposed to be I think 2 and 3/4 cup of flour not eggs.