What is a world without warm, chocolatey, brown sugary, chocolate chunk cookies? It’s a dreadful world that I don’t want to live in. It’s such a simple treat, but you no one can deny that instant mood-lift you experience with a Chocolate Chunk Cookie, it’s almost like magic.
Probably because they remind us of our childhood favorites. I was born in the Midwest suburbs, but even after we moved to the South, my dad was always bring back Matt’s Cookies when he traveled for work. Those heftier and chewier cookies are what I patterned my recipe after – no thin, whispy cookies here! And if you have no idea what a Matt’s Cookie is, you are in for a real treat!
There are a million different ratios, ingredients, combinations and tricks for this seemingly simple dessert. I know, it’s just a chocolate chip cookies, right, why so difficult? But that’s because there is no one perfect chocolate chip cookie for everyone. Some like cakey, some like gooey, some like molassesy, some like sugary…there’s no wrong answer, but there is a bunch of ways to get to the end result.
Here is the ratio I personally prefer:
- All-purpose flour is neither too tough or too light
- A higher ratio of brown sugar to white sugar makes for a molasses-forward flavor and chew without spreading too much
- Swapping some of the butter for oil prevents a thin, spread-out result and helps up the chewy factor
- Chocolate chunks hold up to the studier cookie base instead of the smaller chips
How to Make Our Cookies
These cookies are very easy to make, no bells or whistles here. The trick is to mix the right amounts when necessary. When creaming the butter and sugars, keep your mixer on Medium-High, and really allow for the butter and sugars to become light and airy. Scrape down the bowl frequently to make sure all the ingredients are mixed well.
Once you start adding your dry ingredients, keep your mixer on Low or Stir—you don’t want a tough cookie. I like to use the mixer until there is just a trace of flour left. Then I add the chocolate chunks and switch to a spatula until fully mixed.
- Cookie Scoops make exactly the same cookies each time. No fighting for the big one!
- Hand Mixer creates perfectly mixed dough
- Baking Sheets made with sturdy, quality materials yield better bake results
- Parchment Sheets are a game changer! Parchment is the best non-stick base for baking. Sheets will lay flat unlike the rolls at the grocery store
These quick, easy and hefty chocolate chunk cookies come together in a snap and are perfect for any weeknight baking.
- 150g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 56g unsalted butter, room temperature
- 80g brown sugar, tightly packed
- 25g granulated sugar
- 2 tablespoons canola or vegetable oil
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 115g chocolate chunks, chip, or wafers
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In the bowl of a stand mixer with paddle, or with hand mixer, cream together butter and both sugars until light and airy, about 5 minutes, scraping down the bowl as needed. Add oil and mix until combined.
- Add egg and vanilla.
- Slowly add in dry ingredients, mixing until no dry spots remain.
- Gently stir in chocolate.
- Cover and refrigerate for at least an hour or up to 3 days.
- When ready to bake, preheat oven to 350º; line 2 pans with parchment paper.
- Using a standard cookie scoop, scoop onto prepared cookie sheets. Bake for 10-11 minutes until just golden brown.
- Cookie dough can be frozen before baking. Scoop onto a cookie sheet and allow to freeze until hardened before transferring to a freezer bag or container. Bake from frozen adding approximately 2-3 minutes to the bake time.
- To make jumbo cookies, stack a double scoop of cookie dough (higher scoops will create a thicker final cookie). Increase baking time to 14-15 minutes