Chocolate Chunk Cookies
User Reviews
4.9
32 reviews
Excellent
Chocolate Chunk Cookies
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Decadent chocolate chunk cookies are studded with both milk and semi-sweet chocolate bits for the perfect bite every time!
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Ingredients
- 1 cup brown sugar
- 1 cup sugar
- ½ cup butter unsalted
- ½ cup vegetable oil
- 2 egg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 8-12 ounces chocolate milk, semi-sweet or dark (we use milk and semi-sweet, chopped
- sea salt optional, flaky
Instructions
- Cream butter, oil, granulated sugar, and brown sugar in a stand mixer (or in a bowl with a hand mixer). Add eggs and beat until fluffy.
- Add baking soda, salt, baking powder, vanilla, and flour and mix until incorporated.
- Fold in chocolate chips, and scoop onto a lightly greased baking sheet. If desired, add 3-5 pieces of chocolate and flaky sea salt to the top of each cookie dough ball before baking.
- Bake at 350°F for 8-10 minutes. Cool on the pan for 1-2 minutes before transferring to a wire rack.
Notes
- Recipe Tips.
- Store cookie dough covered with plastic wrap and in an airtight container in the fridge for 3-4 days, or in the freezer for about 3 months. See How to Freeze Cookie Dough for tips.
- Store cookie dough covered with plastic wrap and in an airtight container in the fridge for 3-4 days, or in the freezer for about 3 months. See
- for tips.
- Store baked cookies, cooled, in an airtight container at room temperature for about 5 days, or keep them in an airtight freezer-safe container for about 3 months.
- Mix in the dry ingredients until just combined. Over-mixing can cause the gluten in the flour to over-activate, which can then cause the texture to toughen.
- For thicker cookies with a browned outside and soft inside, bake frozen cookie dough balls, adding 2-3 extra minutes. Cool on the pan.
- Use a mini cookie scoop or tablespoon, and bake for 5-6 minutes. Use an ice cream scoop for a larger cookie and bake for 10-12 minutes.
- We usually take my cookies out of the oven right at the 8-minute mark and then let them finish cooking internally as they cool on the hot pan for a few minutes.
- To help the cookies stay soft longer, we like to add a piece of white bread to the storage container.
Nutrition Information
Show Details
Calories
141kcal
(7%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
16mg
(5%)
Sodium
124mg
(5%)
Potassium
53mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
92IU
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 124mg | 5% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 92IU | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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