Description
These thick chocolate chunk cookies are wonderfully soft and chewy, packed with melty dark chocolate. This easy recipe makes bakery-style cookies in just over an hour, including chilling time.
Ingredients
Units
Scale
- 2 1/2 cups (300 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (5 grams) salt
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) light brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 2 tablespoons (30 ml) lukewarm water
- 1 teaspoon (5 ml) vanilla extract
- 2 dark chocolate bars (approximately 200 grams total), chopped into 1/2-inch pieces
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet (or two!) with parchment paper and set it aside.
- In your small mixing bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined.
- In your medium mixing bowl, using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream together the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, lukewarm water, and vanilla extract to the butter mixture. Beat on medium speed until everything is just combined and smooth.
- With the mixer on low speed, gradually add the dry flour mixture to the wet butter mixture. Mix until just combined, being careful not to overmix.
- Reserve about 1/4 cup of the chopped dark chocolate chunks for topping the cookies later. Gently fold the remaining chocolate chunks into the cookie dough with a rubber spatula until evenly distributed.
- Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour. This step is super important!
- Once chilled, use your cookie scoop to portion out balls of dough, about 50 grams each. Roll each portion into an even ball between