These Dark Chocolate Chunk Cookies - Chocolate and cookies Oh my what a combination !!! We have a zillion of varieties of , coming off that lovely duet. These Chocolate Chunk cookies I would say are the typical American bakery style. It is crisp on the edges, with just the right amount of chewiness.. !!
Read on and you’ll know why I call it The Bakery Style Cookies
Chewy Chocolate Chunk Cookies - Chunks of chocolate, tucked into a chewy cookie dough and baked to perfection.
- These are crisp on the edges, chewy on the inside
- Huge almost 3 to 4 inch size
- There are thin not thick.
BAKERY STYLE CHOCOLATE CHUNK COOKIE DOUGH
The Chocolate Chunk Cookie is very simple, starts with a lovely basic cookie dough, it has a perfect blend of granulated sugar, brown sugar, butter, flour & eggs. This dough gives an extra chewiness, soft in the center, a tad bit of crispness at the edges, and some dark rich chocolate chunks to create some chocolate flavour at every time.
How to make Chocolate Chunk Cookies from scratch
Before that, just a run through the ingredients required to make chocolate cookies
- Melted Butter - Unsalted butter melted and cooled down to room temperature. Gives flavour and lets the cookie spread as big as a bakery-style cookies
- The granulated sugar gives the cookie structure, sweetness and tenderness; the domination of Brown sugar to granulated sugar in the recipe contributes to the colour, a bit of chewiness that I was talking about earlier and when combined with eggs makes it just right to be called the Bakery style cookie
- Eggs tend a rich flavour and add moisture, and structure to cookies
- The secret here is that we use melted butter; why ?? using melted butter gives the right softness to the cookie as opposed to cold butter or cool soft to touch butter (will tell you when we use cold butter or soft-to-touch room temp butter). Here we are talking about chewy cookies. so we stick to melted butter.
- Flour, is a mandatory ingredient for structure and binding to form a good consistency cookie dough. but the flour is less than the chocolate that we use. So the dough is considerably soft
- A tad bit of baking soda, to help tenderize the dough and aid in spreading the cookie, giving a bakery-style cookie.
- And the protagonist here, chocolate. Bite-sized chocolate chunks give a lovely indulgence. Any dark chocolate above 70% is what gives a deep rich bittersweet taste. we use chunks here to create small chocolate bursts as you bite your cookie.
Equipments you will need
- a mixing bowl
- a beater or a whisk
- rubber spatula
- cookie sheet / a flat baking tray
- ice cream scoop or a tablespoon or even get your hands messed
- parchment paper
Mixing and Baking the cookie
We mix the melted butter and the sugars until it is well blended. Then add the egg and the flour to form a dough. Once the cookie dough is made, we add chunks of chocolate; give a mix, line them up & pop it in the oven. Thats it.. Simple ? Yes it is.
You would want to leave them on the wire rack to cool. Because cookies continue to bake even after it is out.
Now off you go grab those ingredients from the pantry and bake away to fill up the cookie jar.
MAKE AHEAD TIPS
- These cookies can be made ahead.
- Make the dough well ahead and freeze them.
- Then, the time you want to bake them, just preheat the oven, roll the cookie balls, pop the cookie dough balls into the oven. And bake for an extra minute (because the dough was frozen)
pin it for later
📖 Recipe
BAKERY STYLE CHOCOLATE CHUNK COOKIES
Ingredients
- 115 gms unsalted butter (melted - measure and melt )
- 140 gms granulated white sugar
- 80 gms brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 180 gms all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 200 gms chocolate chunks
Instructions
Mixing the cookie dough
- Melt the butter in a saucepan. Let this cool, while you measure out other ingredients.
- In a large bowl, with a hand whisk, mix the melted butter, sugars until well blended. To this add the egg and vanilla extract.
- Sift in the flour with baking powder and salt
- Fold in the chocolate chunks. Refrigerate the dough for a minimum 2 hours.
- Preheat oven at 180ºC. Line a cookie sheet with a parchment paper lightly greased.
To Bake
- Remove from the Scoop out using a cookie scoop or about 1.5 tsbp of cookie dough.
- Bake for 12 to 15 mins.
- Let them cool completely on the sheet before transferring to the wire rack.
Notes
- Melted butter : melt butter in the pan and let it cool down to room temperature but does not solidify back.
- Chocolate Chunks I have used are ready to use chunks & some chunks chopped off a dark chocolate bar. You can use any brand bar like Lindt 70%, Valrhona 66 % and above, Hersheys dark chocolate bar – all chopped into erratic bite sized pieces.
- Cookie Dough Chilling : This cookie dough needs chilling because of the melted butter used, this is because, the dough is too soft, and it will spread too much. So chilling is a must. Even better overnight
- These Cookies stay in room temperature for 1 week. If it lasts that long.. !!
Nutrition
Thats it with the Bakery Style Chocolate Chunk Cookies… but loads more treats coming your way!! do get in touch, if you need help with any of your baking queries… For more Easy Recipes here
Lakshmi says
Hi mam how to replace eggs for eggless cookies
Shrilatha says
This is with egg, unfortunately i havent tried without eggs.
However you can try replacing with egg substitutes as ground flax seed.