Last week was National Chocolate Chip Cookie Day, so naturally I had to celebrate. I created this cookie recipe and went to baking. I was very satisfied with the first attempt. They were sweet, chewy, and full of chocolate chunks. These Chewy Chocolate Chunk Cookies are sure to satisfy!
You just cannot go wrong with a classic chocolate chip cookie. I do not know too many people, maybe one, who don’t like chocolate chip cookies. They are deliciously sweet, caramelized, and full of chocolate chips. In the case of these chewy chocolate chunk cookies, melty chocolate chunks are the star.
- Flour: This recipe uses classic all-purpose flour. You can try substituting your favorite cup-for-cup gluten-free flour. I did not, however, experiment with this myself.
- Sugar: This recipe utilizes both granulated and light brown sugars. The brown sugar gives these cookies that luscious caramelized look, rich flavor, and chewy consistency. While the granulated sugar assists in the sweetness and keeping the cookies thin in size.
- Chocolate: I decided to use semi-sweet chocolate chunks in these cookies for that extra oomph of chocolate in every bite. Who doesn’t like chocolate chunks? You can easily use semi-sweet chocolate chips in substitution.
The first step, as always, is to preheat your oven to 375 degrees F.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer, beat together the butter and both sugars until light and fluffy, about 3-4 minutes.
Next, add in the egg and vanilla extract, mixing just until incorporated. With the mixer speed on low, add the dry ingredients into the batter, mixing just until fully combined. Stir or fold in the chocolate chunks.
Using a cookie scoop or spoon, scoop 1 1/2-inch balls of dough. If batter appears too soft, refrigerate for about 10 minutes before scooping. Place the dough balls onto a cookie sheet, about 2-in apart. Repeat process with an additional cookie sheet. Bake for 12-15 minutes, or until golden brown.
Allow to cool for a few minutes, before transferring to a cookie rack to cool completely.
This recipe makes two dozen cookies, which I’d like to believe is the perfect amount. I, for one, cannot control myself around cookies (especially delicious, chewy ones such as there.) So, I like the fact that this recipe does not make too many cookies. There are only two of us in this apartment, so small batch baked goods are key!
I hope you enjoy these chewy chocolate chunk cookies as much as we do. If you make them, please comment below and let me know what you think. Also, I would like to know if you’re team chewy, crispy, or cakey when it comes to chocolate chip cookies. Personally, I am almost always team chewy! 🙂
Stay safe and stay strong <3
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Chewy Chocolate Chunk Cookies
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 1½ sticks unsalted butter softened
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ¾ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1¼ cup semi-sweet chocolate chunks or semi-sweet chocolate chips
- Preheat the oven to 375 degrees F.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy, 3-4 minutes.
- Add in the egg and vanilla extract, mixing just until incorporated.
- With mixer speed on low, add the dry ingredients into the batter, mixing just until fully incorporated. Stir or fold in the chocolate chunks.
- Scoop 1 1/2-inch balls of dough. Place balls on a cookie sheet, about 2-in apart. Bake for 12-15 minutes, or until golden brown.
- Allow to cool for a few minutes before transfering to cooling rack. Store in an air tight container for 3-4 days.
- If cookie dough seems soft, refrigerate for 10-15 minutes.
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Then try these: