The Absolute Best Chocolate Chunk Cookie Recipe Ever

These cookies ooze chocolately goodness when you break off a chunk.

Absolute Best Chocolate Chunk Cookies - perfection!  eclecticallyvintage.com

These cookies are snatched off platters at parties, leaving only crumbs behind.

Absolute Best Chocolate Chunk Cookies - perfection!  eclecticallyvintage.com

These cookies, piled high under a glass cake dome, don’t last a day in our house.

Absolute Best Chocolate Chunk Cookies - perfection!  eclecticallyvintage.com

These cookies are …

The Absolute Best Chocolate Chunk Cookie Recipe Ever

Makes about 30 large cookies

* 1/2 lb (2 sticks) unsalted butter (at room temp)
* 1 cup light brown sugar, packed
* 1/2 cup sugar
* 2 teaspoons pure vanilla extract
* 2 eggs (at room temp)
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/4 lb semisweet chocolate chunks (not chips)!

- Preheat oven to 350
- Mix together butter, brown sugar and sugar with electric mixer on low until fluffy
- Add vanilla and eggs and mix on low until blended well
- Sift together flour, baking soda and salt then add to the butter mixture on low blending only until combined
- Fold in chocolate chunks

- Line baking sheets with parchment paper
- Use ice cream scoop to scoop up batter and drop onto baking sheets
-  Slightly flatten dough with your hand
- Bake for 15 minutes (cookies will seem slightly underdone – don’t over bake or they will be crisp instead of soft and chewy)
-  Remove from oven, let cool slightly on pan, then transfer to wire rack or plate to cool completely
- Dig into one while it’s still warm and smile with chocolate all over your teeth!

These cookies scream out for a glass of ice cold milk.

Absolute Best Chocolate Chunk Cookies - perfection!  eclecticallyvintage.com

These cookies are a cinch to make (or I wouldn’t make them).

These cookies are all gone – time to bake another batch.

Sharing Here:

Between Naps on the Porch, My Uncommon Slice of Suburbia, Savvy Southern Style
No Minimalist HereFrench Country Cottage
The Charm of HomeCommon Ground, Funky Junk Interiors

 

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Comments

  1. Cookies look wonderful. Is that Baker’s Chocolate you used for the chunks?

  2. Those cookies look great. We need to take some cookies to a drop in this week. Why not take the best chocolate chunk cookies ever. The milk is the perfect beverage to wash em down.

  3. The cookies look yummy! I’ll definitely try these. And I do have to say.. I have finally found a great idea for all the little creamer bottles I’ve been saving. What a cute idea to serve milk in them. They’re just the right size.

    Have a wonderful day!
    Lisa

  4. Just may have to make these. The grands will be coming next weekend so I better start baking.

  5. Yummy … these cookies wouldn’t last long at our house either. Thank you for sharing the recipe.

  6. They look absolutely delicious – I was wondering how much in grams 2 sticks of butter is as this looks like something we will make here in England with everyone home.

    Thanks
    Dee at the Carlton

  7. These look so much better than the pull-apart ones from the grocery store. I can’t wait to try them!

    :) me

  8. Yum! These look like the ones I used to make in high school! I’ll definitely try them… but how much is 3 sticks of butter?

  9. They look delicious! And, I’m pretty sure I just gained 5 lbs. looking at them! Thanks for sharing such a great recipe … am definitely jotting this one down!

  10. Oh my goodness! Yum! They look absolutely delicious!

  11. I have tried several chocolate chip cookie recipes over the years…this by far is the best…

  12. You had me at chocolate chunk….looks delish! I’m sharing another chocolate favorite over at my place~hope you’ll stop in for a visit! Angie @ Swede Dreams

  13. These look evil. I am going to pass this on to Cassidy. She is my 24 hour on-call baker :) I love to bake, but I love it even more when she does the baking for me :) Thanks for sharing this. I will blame my 5 lb holiday weight gain on you.

  14. I think we will make these tomorrow – they look insanely good! Thanks for sharing!

  15. Have to lower temperature to 340 degrees or so because they come out too dark otherwise. very good taste.

  16. Keighley says:

    Is there a difference if using salted butter? I don’t have unsealed on hand…

  17. Lovely work, Kelly! Would you be happy to link it in to the current Food on Friday which is collecting snacks and treats? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

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