These chocolate chunk cookies really are just the best. Make them and it is for sure that you will totally agree. Just please make sure you come back and leave some comments to let us know! Now, for a little science. Do you chill your cookie dough? If you want tastier cookies with deeper flavour, and a chewier texture, you would be wise to make your dough a day or two ahead of time, to have the best results. An article discussing the benefits of chilling cookie dough by King Arthur Flour suggests that even 30 minutes of chilling before baking will result in better cookies. Enjoy this wonderful recipe!
- 1 cup butter, at room temperature
- 1/2 cup sugar
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 2 1/2 tsp pure vanilla extract
- 2 1/2 cups all purpose flour
- 3/4 tsp fine sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 450 gr semi sweet chocolate, chopped into chunks
Heat oven to 350 F.
In a small bowl, sift flour, salt, baking powder and baking soda together.
Cream butter and sugars at medium-high speed until fluffy. Reduce speed to low and add eggs one a time, scraping down sides of bowl. Add vanilla and mix until just combined. Add the dry ingredients to the mixture at low speed in three parts, mixing just until incorporated, no more. Stir in the chocolate chunks . You can chill the dough at this point for 1-2 days for maximum flavour and chewier texture.
When ready to bake, use a small ice cream scoop to portion cookies, roll into ball shape, and then flatten using the palm of your hand.
Bake in the middle rack of the oven for 9 minutes. After 5 minutes, take out the baking sheet and tap it against a hard surface a few times. This helps the cookie dough settle nicely and gives them a flatter appearance. Put the cookies back in the oven for the remaining 4 minutes.
Allow cookies to cool on a wire rack.