My soon-to-be brother-in-law is the main reason that I bake chocolate chunk cookies more often than not these days. I had a slight physical reaction when I first asked the wonderful man that my sister decided to spend the rest of her life with what his favorite dessert was early on, and he said, “Oh I don’t like desserts.”
BUT THERE’S A SAVING GRACE AT LEAST: he enjoys a chocolate chunk cookie.
I’ve been making Franklin Chocolate Chunk Cookies for a few years now, and now he and my sister and their little pup Benji were coming to town after over a year of not seeing them. There would be hugs and laughs and puppies, and there would be Chocolate Chunk Cookies.
Franklin himself says about these Chocolate Chunk Cookies: “I love ’em. What do you mean? They’re chocolate chunk cookies. And those chocolate chunk cookies are like no other cookies. You heat ’em up in the microwave, and there’s chocolate everywhere. It’s like nothing else.”
I kind of feel like that’s all you need to know about these cookies, and now, I leave you with the recipe, dedicated to my future brother-in-law, Franklin.
Chocolate Chunk Cookies
Ingredients
- 1 cup 2 sticks butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chunks plus more for putting on top
Instructions
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Preheat the oven to 350° F and grease cookie sheets with baking spray or line with baking mats.
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With an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.
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In a separate bowl, combine the flour, baking soda, and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the chocolate chunks, reserving some to place on top of the cookies once they come out of the oven.
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Optional but recommended step: place the cookie dough in the fridge for about 30 minutes to chill the dough. This is helpful if your cookies tend to come out flat; they will not spread as much if the dough is chilled.
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Scoop dough into rounded tablespoons about 2 inches apart on the cookie sheets for about smaller cookies. I like to make larger cookies by putting about 3-4 tablespoons of dough for each cookie. If you decide to make them large, only put about 6 on each cookie sheet.
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Bake for 9-11 minutes (until the edges look slightly crispy). Top the warm cookies with the extra chocolate chunks, and wait about 10-15 minutes before eating.