No-Fail Recipe For The Best Chocolate Chunk Cookies Ever

Here’s a no-fail recipe for making the best chocolate chunk cookies ever:

Ingredients:

• 2 1/4 cups (280g) all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (225g) unsalted butter, room temperature
• 1/2 cup (100g) granulated sugar
• 1 cup (200g) packed light brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 12 oz (340g) high-quality chocolate, chopped into chunks (mix of dark and milk chocolate recommended)
• Optional: 1 cup (100g) chopped nuts (such as walnuts or pecans)

Instructions:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk together the dry ingredients: In a medium bowl, whisk together the flour and baking soda. Set aside.
3. Cream the butter and sugars: In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs and vanilla: Beat in the salt, vanilla extract, and eggs, one at a time, mixing well after each addition.
5. Combine the dry and wet ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Stir in the chocolate chunks and nuts: Using a spatula or wooden spoon, fold in the chocolate chunks and nuts (if using) until evenly distributed.
7. Scoop the dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft and slightly undercooked. They will continue to cook on the baking sheets after you remove them from the oven.
9. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Cookies:

• Use high-quality chocolate: The quality of chocolate can make a big difference. Opt for good-quality chocolate bars and chop them into chunks yourself.
• Room temperature ingredients: Ensure the butter and eggs are at room temperature for better mixing and texture.
• Chill the dough: If you have time, chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor.
• Don’t overbake: For chewy cookies, it’s crucial not to overbake them. Take them out when the edges are set, and the centers still look slightly underdone.

Enjoy your delicious chocolate chunk cookies!