Chocolate Chunk Cookies
Chocolate Chunk Cookies (a.k.a. chocolate "chip" cookies on steroids) are rich and buttery, slightly chewy, soft-on-the-inside cookies with dark chocolate chunks in every delicious bite.
Equipment
- OXO Good Grips Mixing Bowl Set
- OXO Good Grips Non-Stick Baking Sheet
- Cookie Scoop
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ½ lb. cold unsalted butter, cut into small pieces 2 sticks
- 1 ⅓ cup packed dark brown sugar
- ¼ cup sugar
- 2 tablespoons light corn syrup
- 1 large egg room temperature
- 2 large egg whites room temperature
- 1 teaspoon vanilla
- 3 cups dark chocolate chunks
Instructions
- Position the oven racks in the top and bottom thirds of the oven and preheat to 375 degrees. Line 2 large cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Add the butter and both sugars to another large bowl and cream together on medium speed for 1 minute, until the mixture is light but still a bit grainy.
- Add the corn syrup, egg and egg whites, and vanilla and beat on medium speed until combined. The mixture should be a little runny.
- With the mixer off, add all of the flour, then beat on low speed just until incorporated. Use a wooden spoon to stir in the chocolate chunks.
- Working in batches, use a tablespoon or cookie scoop to drop the cookies onto the parchment lined cookie sheets about 3 inches apart.
- Bake for 6 minutes, then rotate the sheets top to bottom and back to front. Continue baking 6 more minutes, or until the cookies are a little brown around the edges.
- Cool on the cookie sheets for 5 minutes, then gently transfer to wire racks until cooled completely.
Video
Notes
Original recipe from The Ultimate Chocolate Cookie Book, 2004
- Between batches, always allow the baking sheets to cool at least 5 minutes before adding the next batch of unbaked cookie dough, otherwise the cookies will spread and flatten too much.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Baked cookies may be frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 135kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 5mgSodium: 45mgFiber: 1gSugar: 13g
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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