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.
These cookies look perfectly delectable. I’m certainly going to have to try the log technique.
I can’t believe I never tried rolling chocolate chip cookie dough into a log before but it makes so much sense – your cookies came out so perfectly even and consistent. Thanks for the great tip – they look incredible!
I love CCC, fresh from the oven. I can’t resist them. I have to try your recipe. Thanks for sharing those wonderful pictures.
Lisa – That’s what I keep trying to tell her! JK. I’m the lucky one with the “hot asian chic!”
Victoria – Sometimes using “fancy” ingredients doesn’t really matter much, but other times…. You just can’t go back to the old way!
Julia – You know how much I respect Mr. Friberg. I don’t know why I haven’t done the snappers. I love ginger snaps. That’s going to be made soon. Great tip, too. I forgot to mention that. After beating the butter and a short twirl to get most of the flour incorporated, I’ll finish the mixing by hand to mix it as little as possible.
matt – I’ll make you some hot out of the oven when you come over on Sunday!
ThePurpleFoodie – Enjoy! Warm, sweet, chocolate oozing goodness!
Jamie – Let us know if you like them. Remember to watch them like a hawk in the oven.
Heather – I think so too. Chocolate chunk cookies are so good.
Jeff – You could always lick the cutting board after cutting the chocolate!
Rachael – You gotta make some cookies for your dad. What dad wouldn’t love that. I’m sure the memories of him making them for you will come flooding back to him and fill him with love and happiness.
Phoo-D – I’m just a bit of a tease! Especially if sweets are involved.
Jules – Enjoy! Double batch time!
nicole – Thanks. Tasty too!
Thanks for taking the time to comment everyone. I’m going to take the time to sharing for of my baking and sweets. Hope you all enjoy. Thanks again. Todd-WORC
These look fabulous!
Oh my! Those look delicious… I’ve been on a chocolate craving these last few days and I think this is the fix… off to the kitchen I go!! Thanks for sharing.
These look SO yummy! My dad used to make chocolate chip cookies for my sister and me. I definitely miss that about home… I will have to try this recipe out when we are back in the states! Maybe I will make cookies for my dad this time. Thanks for the great post! Love the photos too!
These look wonderful. I recently gave the NY Times recipe a whirl and while the result was wonderful the cookies were huge, it took forever to make them with ingredients I don’t always have on hand, and the calories, well I’m trying still not to think about those. Your recipe looks like it keeps the best elements of the Times recipe while simplifying everything else – perfect!
Phoo-D
P.S. (I saw that picture on Twitter and then got all excited to see the recipe here. Todd you are a BIG tease!) =)
Good ingredients make the best of anything.
Love the way these cookies look and sound. I would just end up in a corner gnawing on the chocolate though.
I have tried so many recipes looking for the perfect one. Yours do look absolutely perfect and luscious! Just printed out the recipe to try!
Cookies look so good. Now I feel l like baking some as soon as I reach home!
those look utterly and completely amazing! i want that huge hunk of chocolate! i love the tips, too. i’m definitely going to try them – i’m always looking to make my chocolate chip cookies better. they might be simple, but they’re still one of the world’s greatest delicacies 🙂
I could smell them from Long Beach. I didn’t want to impose though….
🙂
I haven’t tried that recipe yet, but the ginger snaps from that book are also fantastic. I’ll have to try these.
Also another cookie baking tip — the more you mix the batter the more they spread.
These look FABULOUS!
I recently made Dorie Greenspans’s World Peace Cookies (aka Korova Cookies), which is a chocolate sable studded with chunks of chocolate. I did just what you did – chunked the chocolate myself. I used good butter and fleur de sel. I didn’t have regular light brown sugar in the house, and as I was in the country instead of the city, it wasn’t just a hop, skip, and a jump to get some, so I used turbinado sugar, which worked like a charm. It may even have added to the texture. The chunks of chocolate, good butter, and great sea salt added up to one delicious (I can’t believe I made it myself) cookie.
So now I’m anxious to try yours. Thanks.
Just when I thought I couldn’t love you more……a man who makes great chocolate chip cookies. Diane – you are one lucky chick.