Chocolate Chip and Chunk Cookies
User Reviews
4.5
Chocolate Chip and Chunk Cookies
Description
The recipe blends softened unsalted butter with brown and granulated sugars before adding egg and vanilla extract for moisture and flavor. A combination of all-purpose and bread flours, cornstarch, baking soda, and salt create the structure, though the notes mention a preference for only all-purpose flour to maintain a softer, more tender cookie. Incorporating both semi-sweet chocolate chips and larger bittersweet chocolate chunks gives a distinct texture and chocolate intensity throughout.
The cookie dough is portioned into 2¼-ounce mounds and chilled for at least two hours to solidify fats and improve the final structure before baking. This chilling step helps produce cookies with a slightly crisp edge and a moist, tender center loaded with melting chocolate pieces. The recipe includes storage tips for baked cookies and dough, ensuring flexibility in preparation and freshness over days or months when frozen.
Ingredients
- ¾ cup butter unsalted, softened
- ¾ cup brown sugar packed (I use light)
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup bread flour See Notes, or all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt optional and to taste
- 6 ounces semi-sweet chocolate chips 1 cup
- 6 ounces baking chocolate chopped into bite-sized chunks (I use Trader Joe’s 72% Pound Plus bar, bittersweet or dark
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
- Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the flours, corn starch, baking soda, salt, and mix until just combined, about 1 minute.
- Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
- Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure. Dough mounds will look large for their weight because there’s lots of chocolate pieces adding bulk).
- Place mounds on a large plate or tray, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet.
- Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool (The cookies shown in the photos were baked for 8 minutes, rotated once midway through baking, and have chewy edges with soft pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- These cookies are softer and more tender when made exclusively with all-purpose flour rather than mixing with bread flour.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Unbaked dough can be refrigerated, covered, and baked within 5 days as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 173kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 9mg | 3% |
| Sodium | 107mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
