Oversized Chocolate Chunk Cookies

7:52 PM


I really wanted chocolate chunk cookies today. Even though I'm not supposed to eat chocolate. (It doesn't like me.)

This was the first recipe I found that didn't require a couple of hours of chilling time in the refrigerator.


I made a few modifications since I started this without reading all the way through it. Oops. I used light brown sugar for both and a bag of chocolate chunks rather than from a block.

This recipe can from Something Swanky.


2 cups plus 3 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 sticks butter, at room temperature
1 cup granulated sugar
1/3 cup dark brown sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 (5-ounce) block high quality semisweet chocolate, chopped
1 (5-ounce) block high quality milk chocolate, chopped


Preheat oven to 375ºF.
Mix together the flour, salt, and baking soda. Set aside.
In a stand mixer, mix the butter until smooth.
Add the sugars and mix until light and fluffy.
Add the eggs one at a time, mixing in between additions. Mix in the vanilla.
Mix in half of the flour mixture until just combined.
Add the rest of the flour mixture and mix again until just combined.
Fold in the chocolate.
Use a large cookie scoop or an ice cream scoop to scoop out the dough onto a parchment lined baking sheet.
Only put 6 cookies at a time on the baking sheet to allow for spreading.
Bake for 10-11 minutes until golden around the edges. Let cool on baking sheet before moving to a wire rack.
Store in an airtight container for up to 2 weeks.

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A home based baking business in Washington state.