Ingredients
Method
- Cream the butter and sugars: In a large bowl, beat the softened butter with both sugars using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step incorporates air and ensures even baking.
- Add wet ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Do not overmix here, or the cookies may spread too much.
- Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Mix dough: Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined; overmixing will develop gluten and make cookies tough. Stir in the chocolate chunks by hand using a spatula or wooden spoon.
- Chill (Crucial Step): Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to 24 hours. Chilling solidifies the fat, preventing excessive spreading and concentrating flavors.
- Preheat oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop dough: Using a cookie scoop or tablespoon, portion the dough into balls about 2 tablespoons each. Place them on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake for 10-12 minutes. The edges should be set and golden brown, but the centers will still look soft and slightly underbaked. This is key for a chewy texture.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will firm up as they cool.
Nutrition
Notes
These are rich, dense, and incredibly chewy, making them feel like a bakery treat without the fuss. I keep them in my regular rotation because they freeze beautifully and come together faster than most store-bought options.