In the Cookie Jar: Back to Basics

Chewy Chocolate Chunk Cookies with bittersweet and milk chocolates

“Sometimes me think what is love, and then me think love is what last cookie is for. Me give up the last cookie for you.” — Cookie Monster
Oh, Cookie Monster. You are right about so many things.
Anyway, I’ve decided it’s high time I feature a cookie of the week here at Love & Scraps, and I figure there is nothing more appropriate for the first installment than classic Chewy Chocolate Chunk Cookies. These cookies are simple, but sublime, and riddled with both bittersweet and milk chocolate chunk-age.
Now, chocolate chip cookie recipes are about as basic as it gets. They are everywhere, much like Ubiquitous Banana Bread. I am not reinventing the wheel here, merely sharing my method for making one of my household’s cookie jar / lunchbox staples.

Chewy Chocolate Chunk Cookies
1 cup (2 sticks) butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt (I like a bit more salt than is standard in most CCC recipes. If using unsalted butter, use 1 teaspoon salt.)
1 1/4 cups bittersweet chocolate chunks, or chips (I use a 60-70 percent cacao bar of chocolate, roughly chopped.)
1 cup milk chocolate chunks, or chips (I like the kid-pleasing sweetness once in a while.)

Preheat oven to 375 degrees. Have 2 cookie sheets at the ready (do not grease the sheets).

Whisk together flour, baking soda and salt. Set aside.

Cream butter and sugars until fluffy. Mix in vanilla and eggs, one at a time, until incorporated.

Work in flour mixture, in two or three batches, until combined. Don’t over-mix.

Stir in chocolate chunks, milk and bittersweet.

Drop cookie dough by hefty tablespoonfuls onto ungreased, cool-to-the-touch cookie sheets. (I use a scoop for this purpose that measures 1 1/2 inches in diameter. I like my cookies relatively uniform in size. Plus, they’ll bake more evenly if basically the same size.) Smoosh down dough a bit with the back of the spoon/scoop. Make sure cookies are somewhat evenly spaced with room to groove (we don’t want any run-ins).

Note: It may be tempting to slap dough onto trays relatively fresh from the oven, to keep things moving, but don’t do it. A hot tray messes with perfection.

Bake in preheated oven for 9 to 11 minutes, rotating tray at about the 6-minute mark. Cookies are done when set and golden brown around the edges but still a tad wet-looking in the middle. Remove from oven but leave on the cookie sheet for about a minute, then transfer cookies to wire rack to cool.

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