Chocolate Chip and Chunk Cookies
I have been making a lot of cookies lately. There have been several times recently where it was necessary to eat dinner in the car on our way to an event so I packed a picnic of foods that were easy to eat while driving. Cookies work out great as a dessert for mobile meals. And since I was making chocolate chip cookies, you would think I would have used my favorite recipe of all time to make them. If you thought that, you would be wrong. I have a new favorite in the cookie department. They are soft, chewy, chocolaty, and melt in your mouth. The best part is they are easier to make than my other recipe and do not call for special ingredients.
These cookies are full of 2 kinds of chocolate – dark chocolate chips and semi-sweet chocolate chunks. They contain about twice as much chocolate as most chocolate chip cookies, and I loved the combination of the 2 kinds of chocolate. They are super soft and yet keep their shape while cooking instead of going flat and ugly. Chocolaty, soft, pretty, and easy to make – sounds like the perfect cookie to me.
Everyone I’ve made these for has given them a big thumbs up. They are also great because you can refrigerate the dough for up to 5 days and when someone stops by in 10 minutes you can have warm, melty cookies straight out of the oven. I love the look on people’s faces when you give them a warm homemade cookie. It is like you just gave them a million dollars.
My husband is my biggest critic when it comes to chocolate chip cookies as they are one of his favorite things to eat as well. Our anniversary is coming up this month so the timing is great for finding this recipe. It only took me 30 years to find the perfect one – cookie, not husband. Though I think he thought it would take me 30 years to decide on one – husband not cookie. I am very happy I found both – the perfect cookie and husband! 🙂
Chocolate Chip and Chunk Cookies
- 3 sticks (1 1/2) cups unsalted butter, softened
- 1 1/2 c brown sugar
- 1/2 c granulated sugar
- 2 large eggs
- 1 Tbsp. plus 1 tsp. vanilla
- 4 c all-purpose flour (King Arthur recommended)
- 1 Tbsp. plus 1 tsp. cornstarch
- 2 tsp. soda
- 1 tsp. salt
- 2 c dark chocolate chips (Ghiradelli recommended)
- 2 c semi-sweet chocolate chunks
- parchment paper or silpats
- 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 eggs and vanilla and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down sides of bowl.
- In a medium bowl, stir together flour, cornstarch, baking soda, and salt. Add to the sugar/butter/egg mixture.
- Mix together until just combined, about 1 minute.
- Add the chocolate chips and chunks, and beat for a few seconds on low-speed.
- Line 2 cookie sheets with parchment paper.
- Using a 2 Tbsp. cookie scoop, scoop out mounds of cookie dough and place on cookie sheets lined with parchment. When done, I like to roll each mound into balls so they come out of the oven more round and smooth, but this is optional.
- Wrap cookie sheets with plastic wrap and refrigerate for at least 3 hours or up to 5 days. Make sure to wrap them well so they don’t dry out.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat.
- Place dough mounds on lined baking sheet, spaced at least 2 inches apart. Keep rest of dough refrigerated in-between batches.
- Bake for 8-10 minutes (I did 10), making sure to not overbake. Cookies will look underdone, but will firm up as they cool.
- Cool on cookie sheet for 10 minutes, and then transfer to wire rack to cool the rest of the way.
- Cookies can be frozen in an airtight container for up to a month or kept in the refrigerator for a week. Allow to come to room temperature before serving.
Recipe from Cook AZ I Do, originally found on Averie Cooks