Big Chocolate Chunk Cookie Recipe

Best Chocolate Chunk Cookies Once Upon a Chef

WebApr 19, 2017 · Step-by-Step Instructions. To begin, combine the butter and both sugars in the bowl of an electric mixer. Beat until light, fluffy, and …

1. In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
2. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
3. Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
4. Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.

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Big Chocolate Chunk Cookies NeighborFood

WebFeb 16, 2019 · Step 1: Whisk together the dry ingredients. Step 2: Cream the butter and sugars together until light and fluffy. Step 3: Add eggs and …

Rating: 4.4/5(28)
1. In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
2. In another bowl, beat together the butter and sugars until smooth. Add in the egg and yolk and beat until smooth. Beat in the vanilla extract then stir in the flour until just combined. Stir in 1 1/2 cups chocolate chunks until evenly distributed.
3. Refrigerate the dough for at least 2 hours or overnight. If refrigerating overnight, you'll need to take the bowl out of the fridge about a half hour before you plan to bake these so they're scoopable.
4. Preheat the oven to 350 degrees (I highly recommend an oven thermometer!). Line two baking sheets with parchment paper. Scoop the dough out into scant 1/4 cup portions. Place on the baking sheet, about 3 inches apart. Bake for 11-13 minutes or until set on the outside, but still puffed and a bit gooey in the center, rotating the pans halfway through.

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