Chocolate…sweet, delicious chocolate. These mouthwatering cookies are just the way we like them – chewy, chunky and chocolatey.
Prep time: 20 minutes
Cook time: 14 minutes
Servings: 24 cookies
- 1 cup bread flour
- 3/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 3 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 15 ounces milk chocolate, chopped into chunks
Preheat oven to 350°F.
Sift together bread flour, all-purpose flour, salt and baking soda in a medium bowl. Set aside.
Using an electric mixer, cream together butter, dark brown sugar, granulated sugar and vanilla extract in a large bowl, until light and fluffy, about 2-3 minutes. Add eggs and beat until just combined. Add flour mixture to the creamed mixture, about 1/2 cup at a time, beating until just combined. Fold in chocolate chunks using a spoon or spatula.
Drop 2 tablespoons of dough for each cookie onto parchment paper-lined baking sheets, spacing about 2 -3 inches apart. Bake 12-14 minutes.
Allow the cookies to cool slightly then transfer to a wire rack to cool completely.
ORANGE & FIELD TIP: Be careful not to overbake these cookies as they’ll continue to bake slightly even after being removed from the oven. They’re still very soft and chewy after they cool completely.