Soft and chewy, these Chocolate Chunk Cookies are homemade goodness in every bite. This recipe takes a classic cookie recipe and elevates it with more chocolate in every bite.
This is the ultimate cookie recipe to deliver a soft and chocolatey cookie that will satisfy any chocolate chip cookie craving.
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Ingredients For Chocolate Chunk Cookies
This recipe is based on a classic chocolate chip cookie recipe with a few changes. There are a total of ten ingredients needed for these cookies.
- Shortening.
- Brown Sugar.
- White Sugar.
- Egg.
- Vanilla Extract.
- Milk.
- All-Purpose Flour.
- Baking Soda.
- Fine Sea Salt.
- Chocolate Chunks.
Why Use Shortening in This Recipe?
To make this recipe, we have tested butter and shortening and preferred the results with shortening. We tested with both Crisco shortening and store brands and got the same results.
We tested the recipe using different brands of butter and each brand produced different results. This is possibly from the water content in butter which can change from brand to brand.
How Many Cookies In This Recipe?
Depending on how big you make the cookies, this recipe can make from 12 to 24 cookies. We like to use a cookie scoop to make sure all cookies are evenly sized.
A small cookie scoop will yield approximately 24 cookies. A large scoop will yield about 12 cookies.
Storing Chocolate Chunk Cookies
Once cooled these cookies can be stored at room temperature in an air-tight container for up to 5 days.
These cookies can also be frozen for up to 3 months.
Chocolate Chunk Cookies
Ingredients
- ¾ cup shortening
- ¾ cup brown sugar
- ½ cup white sugar
- 1 egg
- 2 Tbsp milk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ tsp baking soda
- ¼ tsp fine sea salt
- 1½ cups chocolate chunks
Instructions
- Preheat oven to 350℉ and line a cookie sheet with parchment paper.
- Cream butter and sugars together using a stand mixer or hand mixer.
- Beat in egg, vanilla and milk until just combined and creamy. Don't over mix.
- Stir in flour, baking soda and salt.
- Fold in chocolate chunks.
- Using a scoop or spoon, drop evenly sized dough balls onto prepared pan.
- Bake 12-15 minutes or until edges and tops are golden but center is still slightly wet.
- Cool on pan for 2 minutes before transferring to a cooling rack to finish cooling.
- Store in an air-tight container.
