Thin and chewy chocolate chunk cookies are crispy on the edge and loaded with chocolate. Delicious on its own or perfect for making into ice cream sandwiches for a summer treat.
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs (100 g)
- 2 teaspoons pure vanilla extract
- 12 oz semisweet chocolate chunks (about 2 cups)
- Preheat oven to 375°F/190°C. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add the sugars and mix on medium speed until fluffy and light in color, about 5 minutes.
- Mix in eggs one at a time and scrape down the sides and bottom of the bowl after each addition. Add vanilla extract and mix until combined. On low speed, slowly add flour mixture into butter mixture until just combined. Mix in chocolate chunks until evenly distributed.
- Scoop dough, about 1.5 tablespoons each, and place about 2-inches apart on prepared baking sheets. Bake for 10-12 minutes or until edges are golden brown. Remove from oven and allow to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.
Keywords: chocolate chunk cookies, cookies