Chocolate Chip and Chunk Cookies
These Chocolate Chip and Chunk Cookies deliver chewy, chocolaty perfection with crisp edges and a soft center—an irresistible classic treat!
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Baking Sheets
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed, light
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup bread flour or all-purpose flour see notes
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt optional and to taste
- 6 ounces semi-sweet chocolate chips about 1 cup
- 6 ounces bittersweet or dark baking chocolate chopped into bite-sized chunks
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and develop that perfect golden color.
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in the large egg and vanilla extract to the creamed mixture. Beat until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, bread flour (or additional all-purpose flour), cornstarch, baking soda, and salt to evenly distribute the leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
- Using a spatula, gently fold in the semi-sweet chocolate chips and chopped bittersweet or dark chocolate until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto prepared baking sheets, leaving space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden but centers remain soft for a chewy texture.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm!
Notes
- Chill dough for at least 30 minutes before baking to reduce spreading and enhance texture.
- You can make dough ahead and refrigerate up to 3 days or freeze dough balls for longer storage.
- Use a mix of bread flour and cornstarch for an irresistibly chewy cookie texture.