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Chocolate Chunk Cookies

Do you like the idea of gooey dark chocolate in a soft cookie? You're in the right place, this is the only recipe you'll ever need! The luscious texture and taste you love in a super fancy bakery's cookies can be effortlessly made in your kitchen.

Course Dessert
Cuisine American
Keyword cookies
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10 people
Author Niveditha

Equipment

  • An oven
  • Electric mixer
  • Wire Whisk
  • Mixing Bowls with lids

Ingredients

  • 160 g Dark chocolate Bar , at least 50 % dark

Dry Ingredients

Wet Ingredients

  • 125 g butter softened
  • 1 medium egg room temperature
  • 85 g granulated white sugar
  • 65 g light brown sugar
  • 1/2 tbsp Pure Vanilla Extract

Instructions

  • Chop the chocolate into uneven 1/2-1 inch sized pieces.
  • Mix the dry ingredients listed under Dry Ingredients, using a wire whisk and set it aside.
  • Cream the butter and the sugars: Add the butter and the sugars to a bowl. Mix it with an electric mixer for about 5 minutes. The mixture initially looks like wet sand. It then comes together as the butter gets incorporated with the sugar. Scrape the sides of the bowl while mixing.
  • Next, add the egg. Mix it in until the egg is completely mixed in with the sugar and the butter mixture.
  • Now, add the vanilla extract. Beat everything for a quick minute. This is the wet mixture.
  • Transfer the dry ingredients to the wet mixture and mix them both with a spatula. gently fold and mix till the dry ingredients get absorbed into the wet ingredients. Initially, it may look dry but it will come together as you mix it.
  • Finally, add the chopped chocolate to the cookie dough. Mix it until the chocolate is evenly distributed. Break any big pieces if you feel are too big. Close the mixing bowl with a lid or with a cling film. Chill the dough in the refrigerator for at least 30 minutes.

Baking:

  • Preheat the oven for 10 minutes at 180 C / 356 F.
  • Line the cookies sheets/ pan.*
  • Measure even sized cookie dough balls weighing 60 grams. Place the cookie dough balls on your cookie tray and do not flatten them.*
  • Bake them for 10-15 minutes or until the edges are golden and crisp. Halfway through the baking, pan bang the cookie tray. *(see notes)
  • Remove from oven and let it cool in the pan for 10 minutes. Serve it warm!

Notes

  1. You can use parchment paper or silpat or aluminium foil to line the cookies. 
  2. PAN BANGING:  At about 8 minutes or when the cookie dough balls are risen and puffed up, lift the cookie tray a few inches inside the oven and drop it down. Alternatively, you can remove the oven out of the oven and drop in on the counter a couple of times. You can see them deflating in the center and spreading around the edges. Repeat this every 30 seconds for three times. This encourages the chocolate to melt from within. 
  3. Alternatively, you can always flatten the cookie dough balls before putting into the oven. It tastes just as awesome.
  4. These are large cookies, the size of a palm. So a small sheet pan can hold only about two cookies placed diagonally. Reduce the size of the cookie ball if you have a small oven and if you want smaller cookies.
  5. STORING cookie dough: Cookie dough can be frozen for upto a month. Thaw before baking.
  6. STORING cookies: Baked cookies can be stored in the fridge for a week and frozen for upto a month. Thaw and warm before serving.
  7. CHILLING: You can chill for a minimum 30 minutes or a maximum of 8 hours before baking.