The Ultimate Chewy and Soft Chocolate Chunk Cookies (November Cookie Carnival)

It’s that time again. Cookie Carnival time. This month, Kate chose a chocolate chunk cookie. I was a little surprised she chose such a “normal” cookie. In the past, the cookies have all been like nothing I’ve ever made before. But I do love chocolate chip cookies, so I was excited to try this recipe. I decided to use a combination of semi-sweet and bittersweet Ghirardelli chips in the cookies. I love how their bittersweet chips are bigger than normal chips. I think this turned out to be a great combination of chocolates. I’ll definitely keep it in mind any time I make chocolate chip cookies from now on.

AND, I really liked how there were a LOT of chocolate chips in this batter. Growing up my dad didn’t like chocolate that much. So when we made Nestle Tollhouse chocolate chip cookies, he would make us only put in half of the chocolate chips. HALF! Can you believe it!?! Craziness. Now that I’m a grown woman, I always put in the full amount of chocolate chips if not a few extra. And I always think of my dad while I’m throwing in those extras :)

This batter came together nicely and tasted delicious off the spatula :) I used my cookie scoop and my cookies were done in about 12 minutes. They really didn’t expand much while baking, but did poof up quite nicely. Hubby and I both enjoyed these cookies. However, I don’t think they’ll replace my new favorite chocolate chip cookies as my go-to chocolate chip cookie.

If you’d like to join in the Cookie Carnival fun, simply email Kate from The Clean Plate Club to get on her list. She sends out an email at the beginning of the month with the recipe and then does a roundup at the end of the month. There is no obligation to participate every month so its very casual. I appreciate that in a blogging event :)

The Ultimate Chewy and Soft Chocolate Chunk Cookies – from Regan Daley’s In The Sweet Kitchen
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped - I used 10 oz semi-sweet Ghirardelli chips and 6 oz bittersweet Ghirardelli chips

Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.

Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.

Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets (I used a cookie scoop). Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown (Mine took 12 minutes). If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don’t get inhaled immediately, they may be stored airtight at room temperature for up to one week.

    Pin It

Leave a Comment