We all need some classic recipes under our sleeves just in case of emergency, don’t you agree? In this case, the emergency is the craving for the good old Soft and Chewy Chocolate Chip/Chunk Cookies! If you have a gathering or school party that you need to bring some goodies, these cookies are simply perfect as well. Tell me who doesn’t like a perfectly sinful and satisfying chocolate chip cookie? So far, I haven’t met anyone yet.
I’m sure you’ve heard me said this for the 3,258,726 times of how important it is to use the good quality ingredients for baking and cooking! But I feel that I need to say it one more time here, just in case. My philosophy is simple, you put good quality ingredients in, and you'll get good quality products out. The same motto can be applied to many situations in life or in relationships, and not just for baking and cooking.
For this recipe, I used dark chocolate chunks instead of chocolate chips. I highly recommend that you use dark chocolate chunks for these cookies. That way, you can use the best chocolate bars that you love and chop them up into the perfect size (I used 72% dark chocolate). Honestly, I have yet to find a super good quality chocolate chips out there yet. But if you have your favorites, by all means go for it. Also, I prefer chocolate chunks in these cookies because they melt so beautifully, as you can see from my video tutorial at the top of the post.
The edges of these cookies are slightly crisp and the center is soft and chewy. The difference in textures complement each other perfectly in every single bite. When you bite into one, the melted chocolate chunks start oozing out. I’m telling you, just one bite of these cookies will make you forget all the stress you have, well, at least for that moment! And you’re officially warned, these Soft and Chewy Chocolate Chunk Cookies are addictive!!! I bet no one can simply stop at just one! After you’ve tried one, I’m sure you’ll agree with me that these are the best Soft and Chewy Chocolate Chunk Cookies you’ve ever had!
As the holidays approach, don’t forget to add this recipe to your to-bake list! Your friends and family will love you for sharing these cookies with them!
Props and Ingredients Used:
Organic Cane Sugar (Click here for more information)
Dark Chocolate (Click here for more information)
One ounce Ice Cream/Cookie Scoop (Click here for more information)
The Best Soft and Chewy Chocolate Chip (or Chunk) Cookies
Makes: 28 cookies
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup sugar, (I used organic cane sugar)
1/2 cup brown sugar, slightly packed
5 ounce (or 10 tablespoons) salted butter, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
8 ounces dark chocolate, chopped
In a large mixing bowl, sift together the flour, baking soda, baking powder and salt, set aside.
In the bowl of the stand mixer fitted with the beater attachment, cream together the butter and sugars on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the mixing bowl if necessary. Then add the egg and vanilla extract.
Reduce the mixer speed to low, gradually add the flour mixture until just combined, about 10 seconds. Using a rubber spatula, fold in the chocolate chunks.
Cover with plastic wrap and refrigerate for 2 hours. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.
With a small ice cream scoop, scoop 1-ounce of dough and roll into a rough ball and place on the prepared baking sheet, leaving 2 inches apart. (If the dough is too hard to scoop, leave it at room temperature for a few minutes before scooping) I could fit 12 cookie dough in the 11 X 17-inch pan.
Bake for 10 minutes and cool cookies on a wire rack.
Repeat with remaining dough. Or, you can scoop out remaining dough and store in a freezer safe ziploc bag in the freezer until ready to bake. Enjoy!