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
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 3 teaspoons vanilla
- 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 medium bowl. Set aside.
Using an electric mixer, cream together butter, brown sugar, granulated sugar and vanilla 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.
Drop 2 tablespoons of dough for each cookie onto parchment paper-lined baking sheets, spacing about 2-3 inches apart. Bake until golden brown, about 12-14 minutes.
Allow the cookies to cool slightly then transfer to a wire rack to cool completely.
ORANGE & FIELD TIP: If you don’t have bread flour on hand, feel free to substitute an additional cup of all-purpose flour in it’s place. That being said, bread flour will make your cookies extra chewy.