It is fun to experiment with different types of cookies, cakes and other baked goods but when it comes down to it, it has hard to beat a classic chocolate chip cookie. The combination of butter, sugar and chocolate all comes together in just the perfect proportions to make a perfectly satisfying treat. I confess that I will go for months at a time without baking a batch of chocolate chip cookies because they’re something of a stand-by recipe that doesn’t always jump out at me – but when I catch myself in a lapse like this, they always go straight to the top of my “to-bake” list. A fresh-from-the-oven chocolate chip cookie really can’t be beat.
These are actually Brown Sugar Chocolate Chunk Cookies. Chocolate chunks – I used Callebaut semisweet this time around – are slightly larger than chocolate chips and seem to give a little more chocolate flavor, as well as a slightly more rustic look, to the cookies. I use only brown sugar in these cookies, which gives them a deeper flavor. Golden brown sugar or light brown sugar is going to give your cookies a note of honey, while dark brown sugar will lend a hint of molasses. Both types of sugar will produce great results.
These cookies are crisp around the edges and chewy in the middle. You can underbake them by a minute to make them even chewier, or add an addition two minutes to turn them into much crisper cookies. Any way you bake them, you’ll get a delicious and well balanced cookie with flavors of brown sugar, vanilla, butter and lots of chocolate. Make sure to eat one fresh from the oven!
Brown Sugar Chocolate Chunk Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt (pref. kosher salt)
14 tbsp butter, room temperature
1 1/2 cups brown sugar
1 large egg
2 tsp vanilla extract
2 cups dark or semisweet chocolate chunks
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until smooth and fluffy. Beat in egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture until no streaks of dry ingredients remain visible. Stir in chocolate chunks.
Shape dough into balls just over 1-inch in diameter. Place on prepared baking sheet, allowing for room to spread.
Bake for 12-14 minutes, until cookies are very lightly browned around the edges. Cookies may look slightly “wet” – but not raw – at the center (bake until golden all over for crispier cookies).
Cool for 3-4 minutes on baking sheets, then transfer to wire racks to cool completely.
Makes 2 1/2 – 3 dozen cookies