the BEST Chocolate Chunk Cookies

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chocolate chunk coolies on rack

Everyone seems to have a go-to

chocolate chip cookie recipe.

For years I simply used the recipe on the back of the bag of chips.
I’ve also used the Nestle Toll House recipe
one from Martha Stewart
Gourmet magazine
Shape magazine
epicurious

you get the picture

I’m not one of those people with a go-to cookie recipe

well, that is until now

This is how it all went down

Charlie came home from school
declaring that while I am a great cook,
my cookies are not as good as
D…’s mom’s cookies.
Her cookies are THE BEST

not for long is what I was thinking

this recipe produces BIG cookies
that while chewy in the middle, are crispy at the edges
with BIG chunks of dark chocolate throughout

basically I used the best parts of the best recipes that I’ve used over the years
and swapped out chocolate chips for chopped up dark chocolate bars

these were SO good
that now my kids friends are requesting MY cookies at school:)

Finally, I’ve got my go-to recipe.

Chocolate Chunk Cookies
~adapted from Martha Stewart and Jacque Torres

1/2 pound of butter {softened but not melted}
3 cups of flour
1 1/4 cups of dark brown sugar
3/4 cup sugar
1 1/2 tsp salt
2 eggs
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
8 oz chopped dark chocolate {at least 60% cocoa}

in a medium bowl combine the flour, salt, baking powder, and baking soda

in the bowl of a mixer cream together the butter and sugars until VERY light and fluffy
{about 6 minutes}

to the butter add the eggs {one at a time scraping the sides of the bowl after each addition}
and the vanilla

gradually add in the flour
and finally stir in the chocolate chunks

scoop out 2 tbsp size drops on a parchment lined baking sheet

bake at 350 for 15 minutes
{the edges will just be turning golden brown, but the centers will still be soft}
be careful not to over cook

allow to cool for a few minutes on the sheet, and then continue to cool on a baking rack