Cookie recipe testing has officially begun! This one is for Chocolate Chunk Cookies.
These cookies are filled with roughly chopped semi sweet chocolate bars. This way the chocolate pieces are larger and they will pool on top of the cookies when baked.
Sometimes I want a chewy cookie that stays soft even after it cools. To achieve that, I used 3 parts butter and one part shortening. If you like a crispier cookie, then use all butter. Both ways taste great!
Halfway through the baking process use a potholder and give the pan a few bangs. This will make the chocolate spread out over the cookies and look spilled.
Take the cookies out before they brown so that the middle looks under-baked. When they cool, they will be perfect.
Give this recipe a try. They’re definitely worth it!
Chocolate Chunk Cookies
Ingredients
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 1 1/2 sticks butter
- 1/4 cup shortening
- 2 tsp vanilla
- 1 egg
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 6 oz semi sweet chocolate, roughly chopped
Instructions
- Heat oven to 375 degrees. In a bowl or stand mixer, beat butter, shortening, sugars, egg, and vanilla. Stir in dry ingredients, and mix well. Add chocolate chunks. Use a cookie scoop and scoop out cookie dough onto a cookie sheet. Bake for 8-9 minutes or mostly baked. Halfway through the baking process, bang the pan on the oven racks. This will cause the chocolate to run out onto the cookies. Remove cookies before they fully bake. They will keep baking outside of the oven. Cool on a wire rack.
