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 oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a small bowl.
- Cream softened butter, light brown sugar, and granulated sugar in a medium bowl using a stand mixer with a paddle attachment or an electric hand mixer. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs, lukewarm water, and vanilla extract to the butter mixture. Beat on medium speed until just combined and smooth.
- Gradually add the dry flour mixture to the wet mixture on low speed. Mix until just combined; do not overmix.
- Reserve 1/4 cup of chopped dark chocolate. Fold the remaining chocolate into the dough with a rubber spatula.
- Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour.
- Once chilled, scoop about 50 g of dough per cookie. Roll each portion into an even ball.
- Place dough balls 2 inches apart on the prepared baking sheets.
- Press some of the reserved chocolate chunks onto the top of each dough ball.
- Bake for 10-12 minutes, or until the edges are golden brown and the centres are set but still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is key for thick cookies with a chewy texture. I never skip it because it helps the flavours meld and prevents the cookies from spreading too much.
- I always use a good quality dark chocolate bar and chop it myself into varied sizes. It melts into puddles and makes a big difference compared to using pre-chopped chocolate chips.
- Be careful not to overmix the dough once you add the flour. I mix just until no dry streaks remain to keep the cookies tender.
- Prep Time: 20 mins
- Chill Time: 1 hr
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
