Chocolate Chunk Cookies
Introduction
These Chocolate Chunk Cookies are bakery‑style perfection — crisp edges, soft centers, and big pools of melty chocolate. With a mix of brown sugar for chewiness and granulated sugar for sweetness, plus the richness of an extra egg yolk, they deliver that irresistible homemade flavor.
Ingredients
250 g all‑purpose flour
170 g unsalted butter (soft, room temperature)
150 g brown sugar
100 g granulated sugar
1 large egg (room temperature)
1 egg yolk (for extra richness)
2 tsp vanilla extract
1 tsp baking soda
½ tsp salt
200 g chocolate chunks (dark or milk)
Instructions
Preheat Oven
Heat oven to 170°C (340°F). Line a baking tray with parchment paper.
Cream Butter & Sugars
Beat butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients
Mix in egg, egg yolk, and vanilla until smooth.
Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt.
Make Dough
Gradually add dry mixture to wet mixture. Mix just until combined.
Fold in Chocolate
Stir in chocolate chunks evenly.
Shape Cookies
Scoop dough onto tray, leaving space between cookies. Chill dough 30 minutes for thicker cookies.
Bake
Bake 12–15 minutes, until edges are golden and centers look slightly soft.
Cool
Let cookies rest on tray 5–10 minutes before transferring to a rack.
Time & Yield
Prep Time: 20 minutes
Chill Time: 30 minutes (optional)
Bake Time: 12–15 minutes
Total Time: ~1 hour
Yield: 18–20 cookies
Tips & Tricks
Use dark chocolate chunks for a gourmet touch.
Chill dough for thicker, bakery‑style cookies.
Sprinkle sea salt on top before baking for flavor contrast.
Store in an airtight container up to 5 days.
Variations
Double Chocolate: Add 2 tbsp cocoa powder to the flour.
Nutty Cookies: Fold in chopped walnuts or pecans.
Stuffed Cookies: Wrap dough around caramel or peanut butter filling.
Serving Suggestions
Serve warm with a glass of milk.
Pair with coffee or hot chocolate.
Stack and wrap for gifting.
FAQs
Q: Can I freeze the dough?
A: Yes, freeze scooped dough balls up to 3 months. Bake from frozen, adding 2–3 minutes.
Q: Can I use chocolate chips instead of chunks?
A: Absolutely — but chunks give larger pools of melted chocolate.
Q: Why add an extra egg yolk?
A: It adds richness and helps create chewy centers.
Conclusion
These Chocolate Chunk Cookies are the ultimate homemade treat — chewy, rich, and packed with chocolate. Whether you enjoy them fresh from the oven or save some dough for later, they’re guaranteed to satisfy.