For our chocolate chip cookies recipe, the chocolate chunks have as high-as-possible % cocoa, so they’re healthier, and the bitterness counteracts the super sweetness of the cookie dough, giving them a delicious flavor. Trust me, it’s worth the extra $ getting this right!

These chocolate chip cookies aren’t an every-day snack, but it’s definitely something we’ve perfected after years of baking treats for the kids

All the equipment you need is a bowl, a spoon, and a baking sheet (here’s a great one from Amazon)… Enjoy!

Ingredients

• 2 1/4 cups (281g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170g/12 Tbsp) unsalted butter, melted & cooled for 5 minutes
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 and 1/4 cups (225g) chocolate chunks (>70% cocoa)

Instructions

In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until just combined. Whisk in the egg and the vanilla extract. The mixture will be runny. Pour in the dry ingredients (flour, baking soda, salt), then mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips until just combined – we don’t want to overmix.
Cover the dough tightly and refrigerate for at least an hour. You get more depth of flavor if you chill overnight, but this isn’t necessary.

Preheat oven to 330°F (165°C). Line large baking sheets with parchment paper.

Using a tablespoon, scoop the cookie dough, about 1/3 cup of dough for XL cookies or 1/4 cup of dough for medium-large cookies.

Roll into a ball, then use your fingers to shape the cookie dough into rough rounds. Repeat with remaining dough. Arrange the cookies 3-inches apart on the baking sheets.

Bake the cookies for 10-12 minutes or until the edges are lightly browned.

This step is vital to get the right shape and texture: Once removed from the oven, drop the baking sheet on the stovetop from a height of about 4 inches. They will ‘deflate’ and be less spongy, making them crispy on the outside and soft on the inside.

The centers will look very soft, but the cookies will continue to set as they cool. Cool for 10 minutes before transferring to a cooling rack to cool completely.

Store the chocolate brownies in a container at room temperature for up to 1 week – although they won’t last that long!

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