Ingredients for Chocolate Chunk Cookies
1 cup soft butter
1 cup white sugar
1/2 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
2 eggs
2 teaspoons Manion’s Vanilla extract
1 teaspoon baking soda dissolved in 2 teaspoons boiling water
1/2 teaspoon kosher salt, preferably Manion’s Vanilla Bean Salt, plus extra for pre-bake sprinkle.
2 1/2 cups all-purpose flour, loosely scooped and leveled.
2 cups semi-sweet chocolate chunks (10-12 ounces)
Directions:
- Preheat oven to 365 degrees.
- Cream butter, sugars until smooth and then beat in eggs, vanilla, dissolved baking soda and salt.
- Mix in the the flour and then stir in the chocolate chunks.
- For fatigue free scooping and perfect portions, use a medium Oxo Stainless Steel Cookie Scoop to drop your cookies onto parchment lined cookie sheet pans.
- Garnish the top of each cookie with a small pinch of Manion’s Vanilla Salt.
- Bake for about 8-9 minutes or until cookies are browned on the edge. I bake all 3 trays on Convection Bake setting. You want a chewy middle and crisp edge so be watchful and try not to overbake. Every oven is different, it may take you a few recipe recipe rounds to calibrate perfect oven temperature vis a vis the baking time for ideal results in your own kitchen. Also, the size of your cookie has an impact on baking time. I can easily get 36 cookies from this batch, but sometime I scoop larger cookies with a 33 cookie yield, and baking time increases slightly.
- Cool on counter up to 60 minutes.
- Turn out onto your prettiest cookie plate or fill up the cookie jar once completely cool.
- Serve with fresh, cold milk from you favorite local dairy. I love Crescent Ridge and get weekly milk deliveries.
Remarks:
I have several recipes for chocolate chip cookies, but this one is the most traditional. This recipe features both light and dark brown sugar, which delivers the perfect balance of chewiness. Garnishing the top with a pinch of Manion’s Vanilla Bean Kosher Salt is a game changer, there’s something about the salt that gives a lift to the flavor of the chocolate in a satisfying, toothsome way. I favor chocolate chunks over chips, but you can use whichever you have on hand. Using a cookie scoop makes big batches breezy work, I also like how it creates uniformity in the cookie size. My house feels more like a home with freshly baked cookies in the jar.
