Sharing my very favorite Chocolate Chunk Cookie recipe and a few of my secret tips on how to make perfect cookies every time.
I may or may not have been holding out on you with these cookies. You see, I bake these only every so often because I cannot stand being around them until I have devoured every last one. Even taking a couple of pictures is asking a lot once they come out of the oven :).
There are so many chocolate chip cookie recipes out there, but if you still haven’t found the one or are in the mood of switching things up, this is the recipe for you. It’s the one that has stolen my heart and it might just capture yours as well.
When it comes to baked goods, nothing beats a freshly baked cookie for me. I would be one happy camper if I could only live on cookies for the rest of my life. I just love them so. And to make matters worse, Adam is a huge cookie monster as well, which means we pretty much always have cookies hiding somewhere.
Since I am sharing THE cookie recipe today, I thought it was about time that I’d also share a couple of my no-fail baking tips when it comes to creating the perfect cookie.
If you’re only here for the recipe and don’t care about cookie nerd talk, scroll to the bottom, get the recipe, and get dunkin’.
And just in case you’re wondering, here’s my definition of the ultimate chocolate chip cookie:
It all starts with slightly crispy and perfectly browned edges. The crackly top with chunks of chocolate peeking through is inevitable. And they cannot be too thick or thin. Just thick enough to sink your teeth into with a cookie ratio that doesn’t compete with the chocolate chunks. While I prefer the exterior to be somewhat on the crispy side, I am all about that chewy, if possible warm and melty chocolate interior. If the tops can be finished with a sprinkling of sea salt and there’s a tall glass of ice cold milk nearby, my cookie world is complete.
Now on to my top 5 cookie baking tips!
1. ROOM TEMPERATURE BUTTER. I have had to learn this the hard way. Patience is not my strong suit and I personally do not like to plan far in advance when it comes to baking, so for the longest time I would melt the butter in the microwave or on the stove and didn’t think much about it. But most of my cookies turned out heavy and no crackly top formed on the cookies. So I finally learned to set out the butter an hour or so ahead of time and voila. Beautifully light and good-looking cookies. Room temperature butter fully incorporates into the dough, which traps the air and during the baking process that air expands and makes for smooth and evenly baked cookies. Hot or cold butter don’t incorporate well causing the cookies to be dense or hard. It’s also helpful to set out the eggs ahead of time for the same reason, though cold eggs don’t affect the overall texture as much as cold butter does.
2. SCRAPE THE SIDES OF THE BOWL. It might sound silly, but scraping the sides of the bowl to make sure that all the ingredients get evenly worked into dough really matters. This is especially important for people who use an electric stand mixer and tend not to check on the dough as frequently.
3. DON’T OVERMIX YOUR FLOUR. Creaming together your wet ingredients and incorporating them well is essential. But once you add your flour (usually always towards the end), I mix it until barely combined. Why? If you overmix your flour, you end up developing the gluten, which is great when baking bread to give it that hearty and tough texture. Exactly what we don’t want in a cookie. Being gentle with the flour results in light cookies.
4. MEASURE CORRECTLY. Following the recipe and measuring your ingredients accurately is a must. Baking is a science, which means you will be successful if you go according to the instructions, ensure your ingredients are the exact amounts, and throw in a little love :).
5. BE CHOOSY WITH YOUR CHOCOLATE. If you use good quality ingredients, you have won half the battle. Good quality doesn’t have to mean expensive and you can really taste the difference. There’s a reason I’m using chocolate chunks in this recipe. I buy a big chocolate bar and cut it into chunks myself. Chocolate chips and pre-packaged chocolate chunks can have a weird wax coating that can put a real damper on your chocolate experience. Plus, if you chop your own chocolate, you are in charge of size.
Oh, yes. Being in control of my chocolate chunks and how much I add to the batter, is my very favorite thing about these cookies. Not only did I leave them rather big, but I also used two different kinds: milk and dark chocolate. Chocoholic is part of the title for a reason, lol. I definitely did not have to get my arm twisted to take a bite or two!
Alright, time for me to do a little less talking and for you to do a little more cookie-eating.
- 3/4 granulated sugar
- 3/4 light brown sugar
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 4 ounces milk chocolate, chopped
- 4 ounces dark chocolate, chopped
- sea salt, optional
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- 1. In the bowl of your stand mixer, cream together granulated sugar, brown sugar and butter, about 3-5 minutes. Add egg and mix well. Add one egg yolk at a time and mix after each addition. Stir in vanilla and with the mixer on low speed, add baking powder, soda, and salt until fully incorporated. Add flour and stir until barely mixed in, about 30 seconds to 1 minute. Dough will be slightly sticky.
- 2. Remove from the mixer and fold in chopped chocolate. Sprinkle cookies with sea salt, if desired. Using a large cookie scoop, place cookie dough balls onto the cookie sheet, spacing about 1-inch apart. Place in the oven and bake for 12-14 minutes or until edges are slightly brown. Let cookies rest for 5 minutes on the cookie sheet before transferring to wire racks to cool completely.
- Cookies will keep up to 1 week stored in an airtight container or up to 2 months in the freezer.