These Chocolate Chunk Cookies are the perfect combination of soft, chewy, and loaded with chunks of both milk and dark chocolate. With a blend of granulated and brown sugar, these cookies have a rich caramel-like flavor and a crispy exterior with a soft, gooey center. The best part? You can freeze the dough for fresh cookies anytime, making this recipe a lifesaver for satisfying those spontaneous cookie cravings.
Why You’ll Love This:
You’ll love these cookies for their chewy texture, the perfect balance of sweet and salty, and the delicious chocolate chunks that melt into every bite. Freezing the dough before baking helps the cookies retain their shape and intensifies the flavors, making each bite even more satisfying. Plus, the convenience of having pre-made dough ready to bake is a game-changer for quick treats or last-minute desserts.
Perfect Occasion:
These cookies are perfect for any occasion, whether you're baking for a casual afternoon treat, a party, or simply want to indulge in a homemade dessert. They’re great for gifting or serving at gatherings, and the freezer-friendly dough means you can always have freshly baked cookies on hand. Enjoy them warm with a cold glass of milk or a cup of coffee for a classic, comforting treat.
Decoration Tips:
For a beautiful finish, press extra chocolate chunks on top of the cookie dough balls before baking. Once baked, you can sprinkle flaky sea salt on top to enhance the flavor. If you’re feeling extra indulgent, drizzle melted chocolate over the cooled cookies for an elegant touch. Serve the cookies on a decorative platter, or pack them in a cute box if you're gifting them to friends or family.
Ingredients (Makes 12 Cookies):
- 150 g (1 ¼ cups) all-purpose flour
- ½ tsp baking soda
- 100 g (½ cup) granulated sugar
- 160 g (¾ cup) soft light brown sugar
- ½ tsp salt (+ flaky salt for topping)
- 115 g (½ cup) melted butter
- 1 large egg (or flax egg for vegan option)
- 1 tsp vanilla bean extract
- 80 g (3 oz) milk chocolate, chopped
- 80 g (3 oz) dark chocolate, chopped
Instructions:
- Mix the Wet Ingredients:
In a mixing bowl, whisk together the granulated sugar, brown sugar, salt, and melted butter until smooth. Add the vanilla extract and the egg (or flax egg). Mix just until ribbons form in the mixture, but avoid over-whisking. - Incorporate the Dry Ingredients:
Using a wooden spoon, fold in the flour and baking soda until just combined. Be careful not to overmix. Then, fold in most of the chopped milk and dark chocolate, reserving a small amount to press into the tops of the cookies. - Chill the Dough:
Cover the cookie dough and refrigerate for 40 minutes to 1 hour to allow it to firm up. This step ensures the cookies won’t spread too much while baking. - Shape the Dough and Freeze:
Using an ice cream scoop, portion the dough into balls and place them on a tray or plate. Press a few reserved chocolate chunks into the tops of each ball. Freeze the dough balls for at least 1 hour, or overnight for best results. Once frozen, transfer the dough balls to a freezer-safe bag for easy storage. - Bake the Cookies:
Preheat the oven to 180°C (360°F). Line a baking tray with parchment paper. Place 2-3 cookie dough balls on the tray, ensuring there is enough space between each cookie. Bake for 10-13 minutes, until the edges are golden but the centers are still slightly soft. - Shape and Cool:
As soon as you take the cookies out of the oven, use a bowl to gently swirl around each cookie to create a round, uniform shape. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. - Finish and Serve:
Once the cookies are fully cooled, sprinkle with flaky sea salt for an extra flavor boost. Enjoy warm, or store in an airtight container for later.
Enjoy!
