Chocolate Chunk Cookies

“A balanced diet is a cookie in each hand” – words of wisdom to abide by, doughn’t you think?

My little brother loves chocolate chip cookies – probably more than brownies…which is saying something. He especially likes when they’re just warmed up (can you blame the kid??) so when he was younger he would toss his cookies into the microwave and as the beeper dotted away, he would run laps around the staircase to ‘balance out the cookies.’

This is also coming from the guy who, when unable to decide if I wanted pizza or pasta, chimed in with, “If you don’t know, then you the need both.”

I know, he kills me too.

These are some of my personal favorite cookies, too. I’m a big fan of soft, chewy chocolate chip cookies where the chocolate is hugged by the full-bodied taste of brown sugar – especially when the chunks remain melted to the point where you get a luscious spread of chocolate when you break apart the cookie.

Bite into one, two, or maybe five.


My kind of shot and chaser.



Chocolate Chunk Cookies

Makes about 12 large cookies (without snacking – a little less if you munch on cookie dough like I do)

1 stick – 8 tbsp – unsalted butter, melted
3/4 cup packed light brown sugar
1 egg, large
1 tsp. vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp. baking soda
1 cup chocolate chunks – I love using dark chocolate ones!
Pinch of salt

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large mixing bowl, mix the melted butter, brown sugar, vanilla extract, and egg until well-incorporated and the mix has lightened in color.
  3. Sift in the flour and baking soda, and stir to just combine.
  4. Add the salt and chocolate chunks and stir until incorporated.
  5. Use an ice cream scoop (I use a 4 oz. scoop) to make even cookie dough balls, and place them 2 – 3 inches apart on the lined tray.
  6. Refrigerate cookies for at least 30 minutes – if refrigerating for more than 2 hours, be sure to let them sit out for at least 15 minutes before baking.
  7. Bake for 8 – 12 minutes until the edges are golden brown and the centers are just set – we want them to not be completely set in the center, as they will keep cooking after being removed from the oven.
  8. Allow the cookies to cool for 15 minutes on the tray before moving them to a wire rack or plate.
  9. Pour yourself a glass of milk, and enjoy!

2 thoughts on “Chocolate Chunk Cookies

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