Chocolate Chunk Chewy Treat (Print version)
Delight in chewy treats packed with creamy butter and rich semisweet chocolate chunks.
# What you'll need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
→ Chocolate
09 - 2 cups semisweet chocolate chunks
# How to make it:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour, baking soda, and fine sea salt in a medium bowl until evenly mixed.
03 - In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer or whisk until creamy and light, about 2 to 3 minutes.
04 - Add the eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the pure vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
06 - Evenly fold the semisweet chocolate chunks into the dough using a spatula.
07 - Drop dough onto the prepared baking sheets using a tablespoon or cookie scoop, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake the cookies for 11 to 13 minutes, until the edges are golden but the centers remain soft.
09 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
# Expert suggestions:
01 -
- These cookies stay perfectly chewy which feels like you&ve uncovered a secret no one wants to share.
- The generous chunks of chocolate make every bite feel indulgent without being over the top.
02 -
- The butter consistency is crucial; too soft and the cookies spread too much, too cold and the texture suffers.
- Using chunks instead of chips makes a noticeable difference - bigger melted pools of chocolate throughout.
03 -
- Don&t overmix your dough or cookies can turn out tough instead of tender.
- Chilling dough at least 30 minutes improves flavor and texture but isn&t mandatory when you&re short on time.