Description
Thick, chewy, bakery-style cookies loaded with large chocolate chunks, offering a perfect balance of crispy edges and a gooey, soft center.
Ingredients
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- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chunks or chopped chocolate
- Optional: 1 cup chopped nuts (e.g., walnuts or pecans)
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then stir in vanilla extract until combined.
- Gradually blend dry ingredients into the wet mixture until just combined—do not overmix.
- Fold in chocolate chunks and optional nuts.
- Use a large cookie scoop (about 3 tablespoons) to portion dough onto prepared sheets, spacing 2 inches apart.
- Optional: Chill dough balls for 30 minutes for thicker cookies.
- Bake for 12–15 minutes, until edges are golden and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For extra depth, sprinkle sea salt flakes on cookies after baking.
- Use a mix of chocolate types for more complexity.
- Freeze dough balls for fresh-baked cookies anytime.
- To keep cookies soft, store with a slice of bread.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg