Dessert Cookies: Chocolate Chunk Cookies

By SharonE

One of two chocolate chip recipes that I like. Fresh from the oven, these are crisp on the outside and soft and chewy on the inside.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 pound (1 stick) unsalted butter, cut into 1/2" pieces
• 1/2 cup sugar
• 3/4 cup tightly packed light brown sugar
• 1 1/2 tsp. vanilla extract
• 1 large egg, at room temperature, lightly beaten
• 7 oz. semisweet chocolate, cut into 1/2" chunks (prefer Nestle Chocolatier)

Preparation

Step 1

Sift together the flour, baking soda and salt into a medium bowl and set aside. Cream the butter and sugars with mixer (paddle attachment if using stand mixer) until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and beater as you mix. Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Add the flour mixture, mixing until just incorporated. Stir in the chocolate chunks by hand. Refrigerate dough for at least an hour.



Preheat oven to 350 degrees (convection bake). Line baking sheet with Silpat or parchment paper. Spoon the dough 2" apart onto sheets (I like small cookies but scoop out whatever size you like and adjust baking time). Bake for around 9-12 minutes, depending on size, until golden brown. Cool cookies at least 5 minutes. Completely cool if storing (can be kept for up to 3 days but I like to keep the dough in the fridge or freezer and just bake what I want to eat that day).