You won’t need any fancy ingredients or even a mixer to make the best-ever chocolate chunk cookies. — These easy cookies are unbelievably soft, chewy, full of chocolate, and definitely live up to their name!
These cookies have been long in coming. — I’ve been making this tried-and-true recipe for months, but never got around to sharing them. Oops.
It occurred to me the other day that I’ve shared oatmeal chocolate chip cookies (one of your favorite cookie recipes on my blog!) and I’ve shared graham chocolate chip cookies, (one of my favorite cookie recipes in the world) But I’ve never ever posted a recipe for classic, soft ‘n’ chewy chocolate chip (or chunk) cookies.
The wait is over. We are so doing these cookies today.
I’m dedicating this post to my mother, who loves chocolate chip cookies and it also happens to be her birthday, today. Happy birthday, Mom! Thanks for your constant outpouring support and encouragment.
Oh, and for your willingness to be my taste tester 24/7. That’s really important, too.
Some of you may know that my older brother, David (3 years older than me) is in the Marine Corps. — He’s on pre-deployment leave for the next 10 days, and arrived home yesterday for a visit before he deploys to Japan in a few weeks.
I’ll be honest with you and say that when we were kids, we never really got along that well. — He was your typical meanie older brother, and I was your typical annoying little sister.
Today, I have a little more respect for him, now that he’s in the Infantry unit in the Marines and I don’t see him that often, since he’s been training out in San Diego for over a year now.
When he came home yesterday, the first thing I had waiting for him was a bowl of chips with my homemade guacamole, and a huge plateful of these cookies. Welcome home, big bro — umm you weren’t expecting to lose any weight on this visit, I hope?? 😉
Oh, and David has no idea I have a blog and I’m not about to tell him so he can read all of this. — I’d never hear the end of it. 😉
You’re not going to need any weird ingredients or even a mixer to make these cookies. — Trust me, they’re about as easy and basic as it gets.
They’re so amazing, you’re going to want to hang onto this recipe forever.
You’ll need to pull out your coconut sugar, (brown sugar is a fine substitute) butter, (melted, which contributes to these cookie’s chewy texture and eliminates the hassle of creaming the butter!) eggs, (room temperature, for giving these cookies enough volume to rise nice and high to create a thick cookie) vanilla extract, flour, baking soda, cornstarch, (makes these cookies 10x softer!) salt, and semisweet chocolate chips.
Plan ahead when you’re making these cookies, because the dough does require a 2 hour chill time. — Chilling the dough is mandatory and completely necessary in preventing your cookies from spreading while they bake. Chilling the dough before shaping into balls and baking will ensure that your cookies will bake up thick and chewy.
Bake time for these cookies took exactly 9 minutes, for my oven. — The cookies will appear very soft and underbaked. — This is exactly what you want. Flatten cookies, slightly with the bottom of a glass and cool on baking sheet 5 minutes, before transferring to a wire cooling rack.
I originally made up the dough for these cookies on Thursday, used half of it that day, and then chilled the rest of the dough in the fridge to bake the cookies for this photoshoot and for David’s homecoming, yesterday.
That’s the great thing about these cookies. — you can make up the cookie dough the night before and then bake the cookies whenever you want the next day. The cookie dough will keep well in the fridge for up to 3 days. Just make sure that you let the dough soften at room temperature about 10 minutes, before shaping and baking.
And that’s another great thing: This recipe makes a huge batch of cookies, so feel free to do what I did and use half of the dough one day and bake up the rest another day. Perfect for when you get those cookie cravings and need a homemade cookie STAT.
These cookies are unbelievably soft, chewy and simply jam-packed with chocolate. — They’re everything a good chocolate chip cookie should be. Classic and nostalgic at it’s best.
Grab your milk, because these cookies are the best, warm from the oven with a cold glass of milk. I feel like a total kid again, whenever I eat cookies with milk. 😀
Store-bought chocolate chip cookies don’t even hold a candle to this recipe. Not even a contest, there.
Best-Ever Chocolate Chunk Cookies
- 1-1/2 cups coconut sugar
- 1-1/2 cups butter melted
- 2 large eggs plus 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 5 cups white whole wheat flour
- 2 teaspoons baking soda
- 3 teaspoons cornstarch
- 1 teaspoon salt
- 2 cups semisweet chocolate chunks or chips
In a large bowl, whisk coconut sugar, melted butter, eggs, and vanilla until smooth. In a separate medium bowl, whisk flour, baking soda, cornstarch, and salt until combined. Stir flour mixture into liquid mixture, stirring until a soft, thick dough forms. Stir in chocolate chunks (or chips)
Divide dough in half and wrap each half in plastic wrap. Refrigerate cookie dough at least 2 hours (or up to 2 days)
Let cookie dough soften on counter about 10 minutes. Then, roll into 1-in balls and place on parchment paper-lined baking sheets. Bake cookies at 350F 9 minutes (cookies will be very soft) Flatten cookies, slightly with the bottom of glass. Cool cookies on baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
Store cookies in an airtight container at room temperature up to 4 days.
Recipe slightly adapted from Sally’s Baking Addiction.
Try these other chocolate indulgences next!
Have a great weekend, guys! I’m going to be spending the rest of the weekend with family, since David’s back for the first time in months. — Tomorrow, we’re celebrating my mom’s and my sister, Abby’s birthdays with the family, and I’m in charge of the food! Wish me luck. Ha-ha. 😉