Chocolate Chip or Chunk Cookies
Our chocolate chip cookies recipe is an oldie but goodie! We’ll often make these cookies with chocolate chunks (cutting up bars or blocks of chocolate), but chocolate chips are perfect and easy too. It just depends on how much you are craving that big chocolate ooze!
Nothing brings unadulterated joy like a perfectly baked, warm, soft chocolate chip cookie. The whole process of making the cookies; the smell of the chocolate, licking the finished beaters, using the edges of my finger to scrape every last bit of dough from the bowl, the scent of the cookies right before they are done in the oven, and finally to breaking into the still warm cookies, chocolate oozing and quickly swooping in with the other hand in order to not lose a drop of deliciousness, they all take me back to my childhood days on the ranch when we would get treated to a batch of homemade cookies from mom.
Chocolate Chip Cookie Recipe
It took years of recipe tryouts to find the perfect chocolate chip cookie recipe. It wasn’t until we bought Bo Friberg’s Professional Pastry Chef cookbook that the search for the perfect chocolate chip cookie recipe ended. His chocolate chip cookie recipe was the best we’d ever had, and has yet to be trumped. Over the years I’ve tweaked this chocolate chip cookie recipe. I make them with cut up chunks of good quality dark chocolate, rather than chocolate chips. I’ve also found it makes a big difference to not skimp on two other key ingredients.
If at all possible, I try to always use Plugra European style butter for these chocolate chip cookies. No other butter tastes as good unless you spend an impractical amount of money. At least for what we have available in our area. And the salt must be a good sea salt or kosher salt. It seems trivial being such a small fraction of the recipe, but the taste isn’t as good without that little detail. So don’t skimp on those three things, good dark chocolate, good unsalted butter, and good salt.
A few cookie cooking tips.
Cookies may be a hugely common dessert, but they can actually be fairly finicky. A 30 second lapse in cooking time will affect the cookies texture a good deal. Under bake these chocolate chunk cookies slightly to help them stay soft and chewy.
Ingredients are best weighed for accuracy. If you are heavy handed with the sugar, they will cook runnier, leaving you with a flatter, crispier cookie. That’s not what I’m what I really like in a chocolate chip cookie, but if that’s what you like, enjoy. Too much flour and you’ll loose the chewiness that make these so tasty. If you make the cookies bigger, drop the temp. 25° and increase the baking times. This recipe is easily doubled, so make more dough than what you need and freeze the extra. There should always be some cookie dough ready to bake in the freezer.
For the uninitiated on cookie log rolling, here is a quick tip on how to roll your cookie dough into a log: Lay out a sheet of plastic wrap. Lay the roughly shaped log on the wrap and roll it up inside the plastic wrap. Smooth out the log, using your thumb and forefinger in an “ok” sign, and by rolling the log on the counter top or cutting board. When the log is even, unwrap the plastic wrap to remove all the wrinkles, then roll it up again, smooth as silk (sort of).
All of you twitter followers were delightfully tormented and teased by my precious Diane with pics of these chocolate chip cookies presented in a tantalizing fashion. In order to not be out brattied by her, I won’t be sharing the secret sweetness with the rest of you. Not yet. Maybe tomorrow. However, today everyone will be getting the basic recipe for these delectable chocolate chunk cookies. So tune in tomorrow for Part 2 of Chocolate Chunk Cookies, and until then pull out the good butter and make your sweetie a batch of chocolate joy!
– Todd.
Chocolate Chip or Chunk Cookies
Ingredients
- 2 1/4 cups (280g) all-purpose, unbleached Flour
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 3/4 cup (160g) packed Brown Sugar
- 3/4 cup (150g) Granulated Sugar
- 1 cup (225g) unsalted Butter, at room temp.
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 12 oz. (350g or .75 lb) Dark Chocolate (cut into 1/2" chunks or smaller) , or dark chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet pan with a silpat or parchment paper.
- In a bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In a mixer using the beater blade, beat together the butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract.Stir the flour mixture into the batter until just combined, then stir in the chocolate chunks.
- Roll into 1 1/2" thick logs. If not using soon, freeze the logs for future use, otherwise cut the cookies into equal portions, about 3/4" thick. Pat the discs even and circular then place on the prepared sheet pan. Space the cookies so they won't bake into each other when they spread.OrScoop into ping pong sized balls using a medium cookie scoop. If not using soon, place in a ziplock & freeze the for future use. If baking now, place onto the prepared sheet pan.
- Bake at 350° F for @ 12-14 minutes, making sure to take them out when they are still slightly underdone looking. They will be a light golden brown on the outside edges. After the cookies cool for a minute or two, then transfer to a cooling rack and allow them to cool enough that the chocolate won't burn your mouth before eating.
I go to your site anytime I need a recipe. I have made these cookies a few times and they are always great. I always mess around when I cook so I added some almond flower and melted down my chips with orange zest and orange extract. Then freeze it and chop it into chunks so the chocolate has an orange flavor. It is good good. Thank you!!!
You can use these making two subs as well: white chocolate for dark chocolate; macadamia nuts for walnuts.
I agree this is the best recipe I have found for these to date. In general, all Friberg’s cookie recipes trump Gisslen’s without the bat of an eyelash. I wonder if Ewald Notter had anything better.
Basic question which I feel a little silly asking: If I prep these ahead of time and freeze them, can they go straight from the freezer into the oven or do they need to defrost first? If they’re baked frozen, do I need to adjust the baking temp or time? Thank you!
Hi Kelly,
It is a very good question. We usually take them out of the freezer when we first turn on the oven. By the time the oven is at temperature (plus another 15 minutes or so to make sure it is settled in at that temp.), the cookies have defrosted the perfect amount to cook to the same time or at least within a minute or so of perfect. If you are baking straight from the freezer to the oven, the cookies will stay a little more ball-like, and you’ll probably need to cook them for a little bit longer.
Enjoy!
Thank you for so many wonderful recipes and this one is definitely one of my favorites, it has now been my go-to chocolate chip cookie recipe and everyone LOVES them. I just did a little twist on it by browning the butter (and letting it resolidify) and toasting the flour, it was absolutely DELICIOUS!!! a little denser and had a nutty flavor. I discovered the hard way that the flour needs to be sifted after toasting.
Thank you ! =)
Ciao!
We fall in love with this cookies & the pizookie… from the first time I baked for my family ( a couple of years I think…!).
Our big boy is going to have his six birthday party,and ask me for this cookies but with M & M’S insted of the chocolate chunk, do you think this will work? do I have to change something?
Thank you & saluti ! ^_^
Hi Candela. You can directly substitute the M&M’s for the chocolate chunks in the recipe. Have a great birthday party!
T
I made these last night to satisfy a craving and they were delicious! Not only did they taste great, they looked perfect, too. I did use half bread flour and half AP because I had it on hand, though I’m not sure if it really made a difference or not.
Awesome. These are one of the few that we always keep the dough on hand in the freezer. So glad you loved them too. The bread flour probably didn’t make much difference at all, especially since you only used half. I’ve done that a few times too and couldn’t really tell it apart from a regular batch.
Lately, I’ve been using around 1 1/4 cup white whole wheat and 1 3/4 all-purpose. I’ve also made them with all all-purpose flour and haven’t really noticed much of a difference (I only use the whole wheat flour by request). Since I first tried this recipe, I’ve been making a batch every week! Rolling the dough in logs makes it a lot easier to store and to handle. Thanks again for the recipe!