Simple Butter Chocolate Chunk Cookie Recipe
If your a cookie lover then we have the best butter chocolate chunk cookie to satisfy your feelings. Our simple butter chocolate chunk cookie recipe is quick to make and will have everyone reaching into the cookie jar.
Ingredients For Chocolate Chunk Cookie:
- 2 1/2 cups all-purpose flour (300 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup brown sugar ( 100 grams)
- 3/4 cup unsalted butter ( 12 tablespoons or 170 grams)
- 3/4 teaspoon salt (4 grams)
- 3/4 teaspoon baking soda (4 grams)
- 2 large eggs (90 grams)
- 1/2 teaspoon vanilla extract (2.5 grams)
- 2 cups chocolate chunks ( 280 grams)
How To Make Chocolate Chunk Cookies?
- Prepare 2 baking sheets with parchment paper.
- Sift the flour, salt, and baking soda into a bowl.
- In another bowl, add the butter and sugar and cream together on medium speed using a hand mixer or stand mixer with a paddle attachment until smooth about 4-5 minutes. Scrap the side as needed during the creaming process.
- Add the vanilla extract and eggs into the butter mixture in two portions and mix until well combined.
- Add in the sifted flour and mix on slow speed for 10-15 seconds or just until the cookie dough comes together.
- Then add the chocolate chunks and mix just until incorporated about 5-7 seconds.
- Scoop or divide the cookie dough into small portions, 30 to 40 grams and place onto the lined baking tray separating them 1 1/2-2 inches apart and refrigerate for one hour.
- You can also shape the dough into a 14-inch log and wrap tightly in parchment paper and refrigerate for an hour or until firm.
- When ready to use, slice into 14 pieces and place onto the baking sheet.
- Place the cookie trays into a preheated oven at 190°C (375°F/) and bake for approximately 12 minutes or until the edges are golden brown and firm.
- Remove the cookies from the oven and cool before serving.
- Store your cookies in an airtight container for up to 7 days.
Buttery Chocolate Chunk Cookies
These decadent buttery chocolate chunk cookies will have everyone eating their feelings.
Ingredients
- 2 1/2 cups all-purpose flour 300 grams
- 3/4 cup granulated sugar 150 grams
- 1/2 cup brown sugar 100 grams
- 3/4 cup unsalted butter 12 tablespoons or 170 grams
- 3/4 teaspoon salt 4 grams
- 3/4 teaspoon baking soda 4 grams
- 2 large eggs 90 grams
- 1/2 teaspoon vanilla extract 2.5 grams
- 2 cups chocolate chunks 280 grams
Instructions
- Prepare 2 baking sheets with parchment paper.
- Sift the flour, salt, and baking soda into a bowl.
- In another bowl, add the butter and sugar and cream together on medium speed using a hand mixer or stand mixer with a paddle attachment until smooth about 4-5 minutes. Scrap the side as needed during the creaming process.
- Add the vanilla extract and eggs into the butter mixture in two portions and mix until well combined.
- Add in the sifted flour and mix on slow speed for 10-15 seconds or just until the cookie dough comes together.
- Then add the chocolate chunks and mix just until incorporated about 5-7 seconds.
- Scoop or divide the cookie dough into small portions, 30 to 40 grams and place onto the lined baking tray separating them 1 1/2-2 inches apart and refrigerate for one hour.
- You can also shape the dough into a 14-inch log and wrap tightly in parchment paper and refrigerate for an hour or until firm.
- When ready to use, slice into 14 pieces and place onto the baking sheet.
- Place the cookie trays into a preheated oven at 190°C (375°F/) and bake for approximately 12 minutes or until the edges are golden brown and firm.
- Remove the cookies from the oven and cool before serving.
- Store your cookies in an airtight container for up to 7 days.
