May 24, 2010
I've been on the quest for a great chocolate chip cookie recipe for as long as I can remember. I know I've posted a few recipes I've tried out on here, but finally I found the best one of all. I'm not sure what makes these cookies so amazing. Maybe it's that there is more brown sugar than regular sugar (always a plus in my book) or maybe that it uses chocolate chunks versus regular chocolate chips. I can't put my finger on the exact cause, but it really doesn't matter because in the end these cookies are incredible and that's all you need to know.
I like a big cookie that is super soft in the middle and only slightly crispy on the outsides. I don't like to have any bite that's all crisp, I just want enough to have them hold their form. The first batch of these I made was regular size and I didn't have chocolate chunks so I substituted bittersweet disks and semisweet minis. The second time around I made giant ones with the chunks. They both turned out great, but I prefer the semisweet chunks.
I've written before how I think judging a recipe by the way someone else describes it is usually a pretty good bet. If someone hasn't written very much about it, I usually assume it's just decent. Maybe this is just because I am the queen of going on about how delicious something is if I really like it. Sydney at The Crepes of Wrath said, "These are my favorite chocolate chip cookies and I promise you that you’ll never find a better recipe." I already am in love with her white chocolate macadamia nut cookie recipe, so I knew these had to be good. So, if you're like me and are in an never-ending quest to find the best of each type of cookie, cake, etc., give this recipe a try. I guarantee it's a runner in the best chocolate chip cookie category.
The Best Ever Chocolate Chunk Cookies
Recipe from The Crepes of Wrath
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chunks (this is crucial – you can use chips if you can’t find chunks, but chunks are what make these cookies the best ever)
1. Preheat the oven to 325 degrees F (or 310 degrees F for convection). Grease and or line your cookie sheets.
2. Sift the flour, salt and baking soda together and set aside.
3. Mix the sugars and melted butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended – don’t over beat!
4. Stir in the chocolate chunks, then drop dough a bit less than 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 12-15 minutes, depending on the size of your cookies.
5. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important as they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Makes 10-12 cookies, depending on their size.