Chocolate Chunk Cookies
This Chocolate Chunk Cookie recipe makes soft, chewy, and incredibly delicious cookies loaded with chocolate chunks for the ultimate treat. With no eggs required, these cookies are simple, adaptable, and perfect for everyone to enjoy fresh from the oven.
Yield: 12 cookies
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Equipment
- 2 Baking Sheets
- Cookie Scoop
Ingredients
- 110 g Butter*
- 100 g Light Brown Sugar
- 30 ml Plain Yogurt or Milk* room temperature
- 2 tsp Vanilla Extract
- 150 g All Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Salt
- 100 g Chocolate Chunks* dark or semi-sweet
- 2 tsp Sea Salt preferably Maldon salt (optional)
Instructions
- In a mixing bowl beat butter until soft & smooth, using an electric whisk or paddle attachment.
- Add light brown sugar and mix for 2-3 minutes until it is pale and fluffy.
- Add plain yogurt or milk and mix to form a creamy consistency.
- Scrape down the sides with a spatula so that there are no lumps of butter.
- Combine all the dry ingredients (flour, baking soda, salt) in a separate bowl and add it to the butter mixture.
- Mix on low speed to form cookie dough.
- Reserve ¼ cup of the chocolate chunks for topping and mix the remaining into the cookie dough.
- Cover with plastic wrap and allow the cookie dough to rest at room temperature for 30 minutes – 45 minutes.
- Preheat the oven to 350f (175C).
- Grease and Line 2 baking sheets with baking paper.
- Use 2-tablespoon cookie scoop or use a measuring spoon to portion the dough approximately (40g for each cookie dough)
- Arrange the portioned dough at least 3 inches apart on the baking sheet.
- Add a few chocolate chunks for topping prior to baking.
- Bake for 10-12 minutes.
- Use a round cookie cutter to re-shape the cookies in a perfect round shape while they’re straight out of the oven and warm.
- Sprinkle sea salt If desired.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Butter: Dairy-free butter sticks or any butter of your choice
- Chocolate: Use dark or semi-sweet chocolate chunks / a good quality 60% chocolate bar cut in chunks. For the vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.
- Plain Yogurt: Dairy-free unsweetened yogurt, or any plain Greek yogurt of your choice