What’s your favorite cookie? If you said chocolate chip, then boy do I have a treat for you. A twist on a classic, using chocolate chunks are a little different than using chocolate chips. These will leave you with pockets of melted chocolate and a swirl action that will leave you wanting more.
What’s the difference between chocolate chips and chocolate chunks?
Chocolate chips are a classic, and everyone keeps them in their pantry. They’re essential in my household, and there is no right or wrong answer to using chunks or chips. If you’re looking for the classic chocolate chip cookie, I recommend using chocolate chips. But, if you’re looking for the same classic taste with some more chocolate, then take the time to cut up your favorite chocolate bar to add that to the mix. It will only take a second!
Why is this recipe different than the others?
This recipe does not require chilling. Yup! You can bake the dough right after you finish mixing it without having it sit in the fridge for an hour or more. Enjoy your cookies sooner rather than later.
Gluten-Free and Dairy-Free
To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour. Super simple, right?
For dairy-free, switch out the butter for margarine. You could also use a neutral-flavored oil like vegetable or canola, which is what I use. Make sure you only use 3/4 cup of oil per 1 cup butter. Click here for the exact details. Make sure the chocolate bar is dairy-free. I have successfully made this recipe gluten-free and dairy-free. Just keep in mind that if you choose to use oil over butter you won’t get the same creaminess in texture when mixing the butter and sugars. Note: Just because you don’t get the same creaminess, doesn’t mean you won’t get the same excellent taste.
Chocolate Chunk Cookies
- 2 sticks unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- ⅓ cup white sugar
- 2 large eggs
- 1 and ½ teaspoons vanilla extract
- 2 and ½ cups all-purpose flour
- 1 and ½ teaspoons baking soda
- 1 teaspoon salt
- 5 ounces chocolate bar, 2/3 cup
- Preheat your oven to 350°F and line a baking tray with a silicone baking mat or parchment paper.
- Chop up the chocolate bar into chunks and set aside.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Using your stand mixer fitted with the paddle attachment beat the butter slightly. About 30 seconds.
- Add in the brown and white sugars to the butter and mix until light and fluffy. About 3 minutes.
- Crack both eggs and add the vanilla extract into the mixer and mix until combined.
- Using a cookie scoop, scoop the cookie dough onto your cookie sheet, leaving about 1 and 1/2 inches in between each cookie, and bake for 12 minutes.
Make sure not to over bake these cookies. Everyone’s oven is different, so make sure not to bake them longer than 15 minutes because they will continue cooking on the baking sheet.
You can use chocolate chips instead of chunks to make these classic chocolate chip cookies.
You do not need to limit yourself to a plain chocolate bar. Add in whatever flavors you love.