Lately I’ve been craving simple chocolate cookies with no other additional ingredients inside. I wanted them soft, with lots of chocolate inside and this recipe is totally awesome as it made the softest chocolaty cookies ever. These Chocolate Chunk Cookies are simply melting in your mouth, I can assure you of that. Served alongside a cold cup of milk they turn to be one of the best treats ever.
There are a lot of discussions around these chocolate cookies, if to chill the dough or not before baking, if to melt the butter or not, the type of flour used, additional egg yolk or not, anyway, sometimes I try to keep the recipes as simple as possible but keep the wonderful results in the end.
I have melted the butter this time but I will probably use room temperature butter next time as I am sure the cookies will be as good. Used all purpose flour and whole eggs no extra egg yolk. I am really pleased of how these cookies turned out, love the melted chocolate chunks inside and the soft buttery dough. My little daughters simply devoured them and asked me to make them again exactly the same 🙂
I’ve made the cookies smaller but if you like large cookies feel free to use more batter for each cookie and increase the baking time. Try them out, you can hardly stop to one cookie, I am sure of that 🙂
Recipe slightly adapted after sallysbakingaddiction
Chocolate Chunk Cookies
- 2 ¼ cups (280g) flour
- 1 tsp (6g) baking soda
- 2 tsp cornstarch
- 1 tsp salt
- 3/4 cup (170g) unsalted butter , melted
- 3/4 cup (135g) brown sugar
- 1/2 cup (100g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¼ cups (180-200g) semisweet chocolate chunks (55-70% cocoa)
- extra chocolate chunks for topping , optional
- Cut the chocolate in chunks and melt the batter to allow it to cool.
- In a medium-sized bowl, whisk together the flour, baking soda, cornstarch,and salt. Set aside.
- In a large bowl, mix together the cooled melted butter with both sugars.
- Then, add eggs one at a time and then add vanilla extract. Beat until just combined.
- With mixer on low incorporate the flour mixture.
- Fold in the chocolate chunks. Cover and refrigerate the dough for about a couple of hours or if you are in a hurry (like me) freeze for 15-20 minutes.
- Meanwhile preheat oven to 325 F (165 C). Line two baking sheets with parchment paper.
- Using an ice cream scoop, take equal portions of dough and place on the prepared baking sheets, 1 inch apart.
- Bake for 11-13 minutes until slightly golden on the edges. The cookies will look very soft and underbaked. Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 5-10 minutes. While cookies are still warm add some extra chocolate chunks on top if desired, to get a beautiful look. Cool completely on a wire rack.
- These cookies can be kept for several days at room temperature and can freeze up to several months.