I was so excited when I got this months cookie recipe in my e-mail, I have been searching for the ultimate chocolate chip cookie recipe and I was excited to have a reason to try one!
These are AMAZING cookies, they had wonderful flavor are extra chocolatey and just overall wonderful, this will be my new standby chocolate chip cookie recipe. I also found although these are wonderful gooey and chocolate out of the oven, they are even better once cooled.
The Ultimate Chewy and Soft Chocolate Chunk Cookies (From: In The Sweet Kitchen By: Regan Daley)
- 1 cup unsalted butter at room temp
- 1 cup tightly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tsps. pure vanilla extract
- 3 cups plus 2 tbsp. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped
Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside.
In a bowl of an electric mixer, or stand mixer with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for small cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don’t get inhaled immediately they may stored airtight at room temperature for up to one week.
ENJOY!
{ 5 comments… read them below or add one }
The hubs would love this – he’s going through a chocolate chunk phase right now.
just made these, seemed like a lot of chocolate when i made them but turned out very nice:)
I followed this recipe to the T, and it still didn’t come our right? Dough was drier than any other cookie dough I’ve made from scratch, and when the cookies came out they didn’t flatten like the pictures looked
…..Mine looked dry half circles.
My cookies didn’t flatten out either! I was hoping they’d be flat and chewy/gooey looking like the photo.
How did you measure out the flour? Did you spoon it into the measuring cup, or did you scoop it and level with a knife? I’m afraid that my poor result (though my colleagues love them!) is a result of too much flour, because my sugar was measured perfectly, and I measured the baking soda in a level teaspoon…
Mine were dry as well, I thought the dough was very dry, but was hoping they would still flatten. No luck, very thick and dry, nothing like the picture.