There are so many chocolate chip cookie recipes out there, and a lot of them are fantastic. But, somehow, I never feel like I can settle with one recipe, even if it’s spectacular. This is my latest addition to the ever-growing catalogue of chocolate chip cookie recipes, and it is not to be ignored. When they are fresh out of the oven, the edges are slightly crisp and the middle is melty, gooey, magic. Once they’ve cooled completely, they are more like a soft baked cookie with the perfect buttery flavor.
There are a couple things about this particular cookie that sets it apart from the rest, but making the perfect chocolate chip cookie really comes down to a few techniques.
- Make sure your butter is at cool room temperature, meaning it should be a little soft, but not so soft that it’s practically melting.
- Cream the butter and sugar for a few minutes, then do the same after you add the eggs. The creaming stage is very important to ensure your cookie will not be too dense.
- Stir in the dry ingredients by hand. This is the best way to be sure your dough will not be over mixed.
- Chop your own chocolate. Of course you can use a bag of chocolate chips if you prefer, and it’s certainly easier, but when you put in the effort to chop your own, you not only get large melty chunks, but also tiny bits of chocolate flecked throughout all of your dough. It is chocolate heaven.
Chewy Chocolate Chunk Cookies
February 24, 2022
: 14 cookies
: 30 min
: 15 min
: 24 hr 45 min
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/2 old fashioned oats, ground in food processor
- 1 cup unsalted butter, at cool room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 12 oz chopped chocolate
Directions
- Step 1 Combine flour, baking soda, kosher salt, and ground oats in medium bowl and set aside.
- Step 2 In bowl of stand mixer, fitted with paddle attachment, combine butter and both sugars.
- Step 3 Mix on medium speed for 3 minutes.
- Step 4 Add eggs one at a time, along with the vanilla extract, and continue mixing at medium speed for 3 more minutes, or until light and fluffy.
- Step 5 Remove bowl from mixer.
- Step 6 Add the dry ingredients all at once, and stir by hand.
- Step 7 Add the chocolate and mix by hand until well distributed.
- Step 8 Line a baking sheet with wax paper.
- Step 9 Using a jumbo cookie scoop (mine is 1/3 cup) scoop the cookie dough onto the wax paper.
- Step 10 Cover tightly with wax paper, and refrigerate for 24 hours.
- Step 11 When ready to bake, preheat oven to 350 degrees, and line a baking sheet with parchment paper.
- Step 12 Bake a few at a time, leaving 3 inches between each cookie, for about 15 minutes, or until edges are golden brown.
- Step 13 Let cool on pan for about 10 minutes before moving to wire rack to cool completely.
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