The best chocolate chunk cookies are thick and chewy, start with salted butter and are loaded with lots of big chocolate chunks. With crisp, golden, buttery edges and thick, soft centres, you’ll love this cookie recipe.
2cupsroughly chopped chocolate (mix of milk and dark)(320g / 11.3oz)
For best results, always weigh ingredients where a weight is provided
Equipment
A large mixing bowl
A balloon whisk or electric mixer
A silicone spatula
large baking sheet
Cookie scoop (nearly 1/4 cup capacity)
Instructions
Make sure to chop the chocolate into chunks about 2-4 chocolate chip size.
Preheat the oven to 180C / 350F / 160C fan forced. Line 2 large baking sheets with baking paper.
Melt the butter in a large bowl, in the microwave or over a pan of simmering water until almost completely melted. You don't want it to get hot.
Add the sugar and beat in until fully combined with a balloon whisk or handheld mixer.
Add the eggs and vanilla and beat those in until smooth.
Add the flour, baking powder and sea salt, then stir until 90% combined.
Hold back a small handful of chocolate chunks, then add the rest to the dough. Fold through carefully.
Scoop balls of dough (roughly ¼ cup) and set them on the baking trays at least 2 inches apart. Top with the reserved chocolate chunks.
Bake for around 12-14 minutes or until the edges are golden. Let them cool for 5 minutes before using a spatula to help transfer them to a wire rack to cool completely.
These are lovely eaten warm while still gooey or just at room temperature once they've set. If you love a warm, fresh cookie, just heat one on a plate in the microwave for 15 seconds.
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Notes
You can bring your eggs to room temperature quicker by submerging them in warm water for 10 minutes.
Use a good quality eating chocolate.
For a chewier cookie, use bread flour and / or let them chill in the fridge at least 24 hours.
Cookie dough can be frozen for up to 2 months. Portion into balls first, freeze on a baking tray until solid then transfer to an airtight container. They can be baked from frozen but will need an extra 2-3 minutes.
The dough can be made and portioned 1-2 days ahead and kept in the fridge until ready to bake. Make sure to portion it first.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.