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Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Mix Wet Ingredients: In a medium-sized bowl, cream together the softened butter, granulated sugar, and brown sugar. Add in the egg and vanilla extract, stirring until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
Add Chocolate Chunks: Stir in the chocolate chunks (or chips), making sure they are evenly distributed throughout the dough.
Scoop and Shape: Using a spoon or cookie scoop, drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges are golden brown and the centers are soft but set.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
Serving: These cookies are best enjoyed warm with a glass of milk or a cup of coffee. For an extra indulgent treat, top with a scoop of vanilla ice cream.
Storage: Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 3 months. Just make sure to place parchment paper between layers of cookies to prevent sticking.
Variations:
Nuts: Add chopped walnuts or pecans for an extra crunch.
Dark Chocolate: Swap out the milk chocolate chunks for dark chocolate for a richer flavor.
Oatmeal: Add 1/2 cup of rolled oats for an oatmeal-chocolate chunk hybrid cookie.
Peanut Butter: Stir in 2 tablespoons of peanut butter to the dough for a peanut butter chocolate combination.
Coconut: Mix in shredded coconut for a tropical twist.
FAQs:
Can I use margarine instead of butter? Yes, margarine can be used, but butter tends to yield a richer flavor and texture. If you substitute margarine, ensure it’s softened just like butter would be.
What if I don’t have chocolate chunks? Chocolate chips work just as well! You can also chop up a chocolate bar into chunks if that’s what you have on hand.
Can I use whole wheat flour? You can substitute whole wheat flour for all-purpose flour, but the texture might be a bit denser and the flavor nuttier. You may need to add a little extra liquid if the dough feels too dry.
Can I make these cookies gluten-free? Yes! You can use a gluten-free all-purpose flour blend in place of regular flour to make these cookies gluten-free. Just make sure the blend includes xanthan gum or guar gum to help with texture.
How can I make these cookies chewier? For chewier cookies, add an extra tablespoon of brown sugar and slightly underbake the cookies so they stay soft in the center.
Enjoy these easy and delicious chocolate chunk cookies in just five minutes!
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