Chocolate Chunk Cookies
Cookies are the best. Seriously, who doesn’t love cookies? I don’t trust people who don’t love cookies as much as I do. Chocolate chip cookies are a classic for a reason. Obviously there are a bunch of other cookies that are delicious as well. Cranberries and white chocolate is a fantastic combination, or walnuts and raisins. As I’m a big chocolate lover, triple chocolate chip cookies are my all time favorite. There are SO many cookie recipes out there, it’s really hard to pick one. However, after trying about a million different recipes, I’ve decided it’s time to come up with my own. Creating the perfect cookie dough is tough, but I think I’ve come close. The dough is basically a base for all kinds of cookies, and the add-ins are whatever you like. Here I’ve added chocolate chucks (milk chocolate, dark chocolate and white chocolate). They turned out pretty well, if I may say so myself.
The Perfect Cookie
In my opinion, the perfect cookie is soft, loaded with chocolate chunks, but as a little bit of a crunch to it as well. This recipe gets you that kind of cookie. I’ve made these a hundred times (always calling them the best cookies yet), and yet again changed something about the baking time or the amount of this or that ingredient. Now that I have this blog to share my recipes, I think it is about time that someone else bakes them too and hopefully lets me know if there are more changes to be made.
Yet, what makes the cookie even better is its combo with milk. A glass of ice cold milk and a warm cookie. It really doesn’t get better than that, does it? I only bake cookies when I know we have enough milk in the fridge. There’s just something about warm cookies and cold milk that makes me swoon. And I know for sure I’m not the only one.
America is chocolate chip nation. It’s simple as that. They are so popular over there and barely over here (what’s wrong with that, Germany?!). Chocolate chips are usually hard to find in grocery stores and if you find them, they are expensive. The packages are super small and you’d need to buy like three, for one recipe. So, buying regular couverture chocolate and cutting it into chucks is the cheapest and best idea. After all, the chocolate chunks are the best part of the cookie – the bigger the better.
Tips and Tricks
Before you start baking, there are a few things to pay attention to. First, make sure the butter is soft and not completely melted. I’ve made this mistake many times and they always turned out much better if the butter was only softened and not melted. Also, chill the dough about half an hour before you make scoops. That way it is not too soft when you put it in the oven and therefore, the cookies don’t get too flat. If they are too flat they’re usually not soft anymore. Usually I clean up the kitchen while the dough (covered in foil) is in the fridge – two birds, one stone. I also recommend using a ice cream scoop or a couple of spoons to form the cookie dough. It is not only less messy, but it also helps keeping the dough cool. This recipe makes about two sheets of cookies (around 18-20 cookies). If you don’t have two cookie sheets like I do, adjust the baking time of the second sheet a little bit. The second batch doesn’t take as long because the sheet is hot already. One last tip – always cool your cookies on a cooling rack. It makes a huge difference!
Don’t these look delicious? Here’s how to make them.
Serves 18-20 cookies
15 minPrep Time
10 minCook Time
25 minTotal Time
- 1/2 cup (115 g) butter, softened
- 3/4 cup (165 g) brown sugar, lightly packed
- 1/2 cup (50 g) sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups (200 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (50 g) milk chocolate chunks
- 1/2 cup (50 g) white chocolate chunks
- 1/2 cup (50 g) dark chocolate chunks
- Sift flour, baking soda and salt into a small mixing bow. Set aside.
- In a large mixing bowl, cream sugar and softened butter together for about 3 minutes. Stir in egg and vanilla extract, mix well.
- Add dry ingredients, spoon by spoon and mix until just combined.
- Incorporate chocolate chunks.
- Cover dough with plastic wrap, transfer to fridge and let it cool for about 30 minutes.
- Preheat oven to 375°F/190°C.
- Scoop cookie dough using a ice-cream scoop (about the size of a golf ball), put dough on cookie sheet covered with parchment paper.
- Bake cookies for 10-12 minutes, but keep an eye on them - time may vary depending on your oven. They are done when they don't look shiny anymore. Take them out before the edges are getting brown.
- Carefully transfer the cookies to a cooling rack. They are still soft when they come out of the oven but harden as they cool down.
- Enjoy with a glass of cold milk.
Tip: Add chopped walnuts for some extra crunch.