chocolate chunks 1

 Chocolate chip cookies are a timeless classic, and chocolate chunk cookies offer a delightful twist with bigger pieces of chocolatey goodness. Here's a popular recipe to create these melt-in-your-mouth treats:

Ingredients:

• Dry Ingredients:
  • 2 ¼ cups (280g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cornstarch (optional, but helps with chewiness)
  • ½ teaspoon salt
• Wet Ingredients:
  • ¾ cup (170g) unsalted butter, melted and cooled slightly
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
• Chocolate Chunks:
  • 1 ½ - 2 cups (225g - 300g) semisweet chocolate chunks (depending on desired chocolate intensity)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper for easier cleanup.

2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch (if using), and salt.

3. Cream Butter and Sugars: In a large bowl, using an electric mixer or a stand mixer with the paddle attachment, cream together the melted butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.

4. Beat in Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.

5. Gradually Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!

6. Fold in Chocolate Chunks: Use a rubber spatula to fold in the chocolate chunks. Reserve some chocolate chunks for sprinkling on top of the cookie dough balls before baking (optional).

7. Shape the Dough: Portion the dough using an ice cream scoop or tablespoons. Roll the dough into balls and place them on the prepared baking sheets, leaving a few inches of space between each cookie for spreading.

8. Sprinkle with Chocolate (Optional): You can gently press a few extra chocolate chunks onto the tops of the cookie dough balls for an even more chocolatey experience.

9. Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. Overschooled cookies will be crispy, while underbaked cookies will be too gooey.

10. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature with a cold glass of milk!

Tips:

• Use high-quality
  
  
  chocolate chunks for the best flavor. You can use a combination of dark, semi-sweet, and milk chocolate for a flavor variety.
• For chewier cookies, use more brown sugar than white sugar.
• If the dough feels too sticky, chill it in the refrigerator for 15-30 minutes before shaping.
• Let the baked cookies cool completely on the baking sheet before transferring them to a wire rack. This allows them to firm up properly.
• These cookies can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the cookie dough balls for longer storage.

These are just some basic guidelines, and there are many variations on this classic recipe. Feel free to experiment and find your perfect chocolate chunk cookie!