BAKERY STYLE CHOCOLATE CHUNK COOKIES

American Bakery Style Chocolate Chunk Cookies - Chewy and Crisp and just right
Print Pin Recipe
Prep Time 15 mins
Bake Time 15 mins
Total Time 30 mins
Servings: 12
Author: Shri :-)

Ingredients

  • 115 gms unsalted butter melted - measure and melt
  • 140 gms brown sugar
  • 80 gms granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 150 gms all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 200 gms dark chocolate chunks

Instructions

  • Preheat oven at 180ºC. Line a cookie sheet with a parchment paper lightly greased.
  • With a hand whisk, mix the melted butter, sugars to a mixture. 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. 
  • 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.

Recipe Notes

  • Chewiness Factor : More brown sugar to granulated sugar, Melted butter & considerably less flour. All this gives the extra chewiness.
  • 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.
  • These cookies tend to spread well, because of the room temperature melted butter. But if you want to chill the dough, you can do so for 2 hours minimum . In that case, the cookie will spread a little lesser.  Or you chill cookie dough balls for 1 hour. Or freeze the dough balls for 15 mins if your pressed for time.  Whichever is convenient
  • These Cookies stay in room temperature for 1 week. If it lasts that long.. !! 
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