Best Chocolate Chunk And Chip Cookies Recipes

Chocolate Chunk and Chip Cookies image

Provided by Sebastien Rouxel

Categories dessert

Time 1h4m

Yield 24 servings

Number Of Ingredients 10

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened (80+% fat)
2/3 cup light brown sugar
1/2 cup sugar
1/2 tablespoon Unsulfured blackstrap molasses
1 large egg
2/3 cup chocolate chips
2/3 cup chocolate chunks (70-72% cocoa)

Steps:

Weigh and measure the flour, baking soda, and salt into a mixing bowl. Set aside. Place butter in the bowl of a stand mixer and mix on low speed until light, airy and creamy, 3 minutes. Meanwhile in a mixing bowl, combine both sugars, then, turn off the mixer and add to the butter. Turn on the mixer and continue beating the butter and sugar, 3 minutes. Add the molasses and continue to beat for 30 seconds. Add the dry ingredients, a bit at a time to just absorb the butter/sugar mixture, followed by the egg until just combined. Add the chocolate chips and the chocolate and mix just until combined. Scrape the outside of the bowl to make sure the dough is fully mixed. Chill for 30 minutes. Preheat the oven to 325 degrees.
Using an ice cream scoop, scoop dough and place on a baking sheet lined with parchment paper. Alternate the cookies on the sheet so they bake evenly and place in the middle of the oven to bake for 14 minutes.
Remove to cool on rack.

Chocolate Chip Cookies: The Chunk and Dunk Recipe by Tasty image

Provided by Codii Lopez

Categories Desserts

Yield 24 cookies

Number Of Ingredients 11

½ cup granulated sugar
¾ cup brown sugar
1 teaspoon kosher salt
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
2 cups chocolate chunks
1 pinch of sea salt
coffee, for serving

Steps:

In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.)
Fold in the chocolate chunks.
Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely.
Serve with a mug of coffee.
Enjoy!