Note: I revisited this recipe in September 2024. I think it’s a lot better now!
The very first thing I ever baked was a chocolate chip cookie. Like most little kids, I wasn’t allowed to use the burners or oven, even when my parents were home. One day, when my parents were out and my older brothers were in charge, I tried a makeshift cookie recipe, using only the ingredients I knew about and had on hand, and using the microwave to “bake” them. It resulted in an almost burnt, gooey mess, of course. But since then, baking is one of my most favorite hobbies.
The chocolate chip cookie is still my favorite cookie of all time (I’ll be 30 this year). These are my go-to cookies for potlucks, bake sales, just about anytime I feel like baking something easy, familiar, and comforting. It’s a pretty versatile cookie. I’ve tasted chocolate chip cookies with textures like crunchy, chewy, cakey, and fudgey. My cookies are tender with just the right amount of sweetness. The use of whole wheat flour, brown sugar, and spices adds a wonderful depth. They taste even better the older they get!
Tools and Other Notes
- Scale. I use a scale for all my recipes. In this recipe, you will not only use the scale for weighing ingredients. You will also use the scale to weigh out the finished dough for shaping.
- Softened butter. This recipe uses softened butter, which I consider to be different from room temperature butter. To me, softened butter means that it is soft enough to spread thinly or whip by hand. I achieve this by warming the butter in the microwave on medium power for 1 minute or so.
- Chocolate chips. Some prefer very dark chocolate chips, others prefer milk chocolate, and others still prefer semi-sweet. You can use whatever intensity you like, use more or less to your taste.
- “Sticky” baking sheet. I find that cookies turn out better when an uncoated baking sheet is used. Non-stick baking sheets brown cookies too quickly. If you are using a darker baking sheet, try lowering your oven’s temperature and baking for a bit longer.
- Storage. Keep these cookies tightly stored for a few days. You can make the dough ahead of time and freeze the dough balls. When you are ready to bake them, take them out of the freezer and let them soften a bit before baking.
Ready, Set, Bake!
Delectable Chocolate Chunk Cookies
Prep Time: 3 hours and 20 minutes
Cook Time: 16 – 18 minutes per batch
Yield: About 20 large cookies
Ingredients
- 125g all purpose flour
- 125g whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 375g chocolate chips
- 250g softened butter
- 150g light brown sugar
- 50g granualted sugar
- 2 eggs, room temperature
- 1 tbsp vanilla extract
Instructions
- In a large bowl, pour the all purpose flour, whole wheat flour, baking soda, cinnamon, salt, nutmeg, and cloves. Whisk to combine.
- Toss the chocolate chips so that evenly spread throughout the flour mixture. Set aside.
- In a separate bowl, whisk the butter and sugar together until well combined.
- Add the vanilla and the eggs and whisk until well combined.
- Using a spoon or spatula, fold the “wet” mixture into the “dry” mixture, in 2 – 3 portions until the dough is formed.
- Chill the dough for at least 3 hours.
- A few minutes before you are ready to bake, preheat the oven to 350° F. Prepare baking sheets by lining with parchment paper.
- Create dough balls by weighing out 60g portions and shaping them into balls.
- Place the dough balls on the prepared baking sheets 3 inches apart.
- Bake at 350° F for 16 – 18 minutes, or until edges are golden brown and tops of cookies are just set. Let cool completely before removing from the baking sheet.
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