Chocolate chunk cookies, ya! you heard me right! these are the yummiest chocolate chunk cookies (not chocolate chips cookies) I have ever made! So crispy and so soft and so very chocolatey...you know what I mean, a bite into this is like having a chocolate explosion with all the chocolate chunks in it...YUM! is the only word I can think of now.

You can also use chocolate chips instead of chocolate chunks; but do give it a try with chocolate chunks as its more chocolatey and goeey!

I made these a little large and used my ice cream scoop, to make things easier; but if you like smaller cookies, you can simply roll into small balls and place them on the prepared tray and the result will be flatter and thinner (crispy).

I have been a little away from posting new recipes here; due to health reasons and by the grace of God, I am well and praising Lord each and every second.

So, back to the cookies...these are yummy, chocolatey, gooey!!

Learn to make chocolate chunk cookies with step by step pictures.

I adapted this recipe from my ultimate chocolate chips cookies recipe
Preheat oven to 180 degree C. Prepare and line a baking pan.
First, you need to melt the butter on low flame.

Into a large bowl; add in eggs, melted butter, white sugar, brown sugar, and vanilla essence. With a hand held beater, mix.

Using handheld beater cream/blend well until no sugar lumps remain. Add in flour,  baking soda and cornflour.

Mix first with the beater and then with hand. Add in the chopped chocolate chunks and fold in.

So, this is how it looks like when mixed in with chocolate chunks. To make everything easier, I used my icecream scoop, you can ofcourse roll into small lemon sized balls with your hand (if you like smaller cookies). Place them on baking mat or baking tray lined with parchment/butter paper and bake

Press a few more chocolate chunks or chocolate chips (if you are using chips). Bake them for 11-12 minutes at 180 degree C, the cookies will look very soft and under baked; they will continue to bake on the cookie sheet. So, allow them to stay on the cookie sheet for 10 minutes and then move to a wire rack to cool completely.

Do try this vanilla cake with chocolate chips

Chocolate Chunk Cookies Recipe

PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Flour: 2 1/4 cups
• Baking Soda: 1 tsp
• Cornflour: 1 tbsp
• Butter: 1 1/2 sticks (150 gms), melted
• Brown sugar: 3/4 cup
• Sugar: 1/2 cup
• Eggs: 2
• Vanilla essence: 2 tsp
• Bitter sweet chocolate: 200 gms (or 1 cup chocolate chips).

  METHOD:

1. Preheat oven to 180 degree C. Prepare and line a baking pan.
2. First, you need to melt the butter on low flame.
3. Into a large bowl; add in eggs, melted butter, white sugar, brown sugar, and vanilla essence. With a hand held beater, mix.
4. Using handheld beater cream/blend well until no sugar lumps remain. Add in flour, baking soda and cornflour.
5. Mix first with the beater and then with hand. Add in the chopped chocolate chunks and fold in.
6. So, this is how it looks like when mixed in with chocolate chunks. To make everything easier, I used my icecream scoop, you can ofcourse roll into small lemon sized balls with your hand (if you like smaller cookies). Place them on baking mat or baking tray lined with parchment/butter paper and bake.
7. Press a few more chocolate chunks or chocolate chips (if you are using chips). Bake them for 11-12 minutes at 180 degree C, the cookies will look very soft and under baked; they will continue to bake on the cookie sheet. So, allow them to stay on the cookie sheet for 10 minutes and then move to a wire rack to cool completely.

NOTES

• Since I used an ice cream scoop; my cookies are large. If you like smaller and flatter cookies you can eyeball to lemon sized balls.
• Cookies takes 11-12 minutes to bake and they may look a little under cooked/baked; if you press them in the center it maybe be a little undercooked; but when it stays on the baking sheet it further does cooked. If you like crispy cookies; you can increase baking time to 15 to 18 minutes; but keep an eye on it.
• These cookies stays fresh in an air tight jar for upto a week. You can also make this dough and chill it for upto 4 days (make sure you wrap it in plastic wrap tightly)
• I used salted butter, so did not use any extra salt. If using unsalted butter; add in 1/4 tsp of salt.
• Pls bring all ingredients to room temp, especially the eggs. You can use chocolate chips instead of chocolate chunks. To make brown sugar substitute pls check my ultimate chocolate chips cookies recipe, link is given in the post.

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