Chocolate Chunk Cookies
- Jazzmyne Buckels
- May 1
- 1 min read
My daughter wanted a cookie recipe that she could make by herself - specifically in her words, no extra stuff Mom! The result? Soft, chewy cookies, packed with melty chocolate chunks, so easy cookies they come together without all the extra fuss—no brown butter, no chilling, no special steps or ingredients. Proof that homemade cookies don’t have to be complicated to be really good!
Gourmet Mommie Tip 1
No mixer? No problem. As long as your butter is fully softened, this dough comes together just fine with a sturdy whisk or wooden spoon.
Gourmet Mommie Tip 2
Want extra chocolate overload? Add the optional ganache center for a rich, bakery-style bite without much extra work.
To make the ganache: Heatheavy cream in the microwave until steaming (about 30–40 seconds). Pour over chopped dark chocolate in a small bowl. Let sit 1 minute, then whisk until smooth. Chill until firm, then scoop ½ tablespoon dollops onto a plate and freeze until ready to use.
Gourmet Mommie Tip 3
If you are a big chocolate chip cookie lover, make a double batch and keep extra dough in the refrigerator for fresh-baked cookies throughout the week. Store in an airtight container for up to 10 days, or freeze dough balls for longer storage.
Notes
1
Preheat oven to 350°F. Line a baking sheet with parchment or silicone mat.
2
Cream wet ingredients: In a large bowl, beat softened butter, brown sugar, and granulated sugar until smooth and creamy (about 2 minutes). Add egg and vanilla extract; mix until smooth.
3
Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and cornstarch. Stir into the wet mixture until just combined. Fold in chocolate chunks. Use a large ice cream scoop to portion the dough an place on the prepared cookie sheet.
4
Optional Fill: Want an extra chocolatey center? Press a small frozen scoop of ganache into the middle of each dough ball, then gently wrap the dough around it to seal. Chill filled dough balls for 15–30 minutes before baking.
5
Bake 20–22 minutes until the edges are golden brown and the tops are puffed. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Instructions
½ cup (1 stick) softened salted butter
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cornstarch
1 cup semi-sweet chocolate chunks or rough cut chocolate bar
Cookie
2 oz heavy cream
2 oz dark chocolate (chopped)
Ganache (Optiona)
Gourmet Mommie
Jazzmyne Buckels
CHOCOLATE CHUNK COOKIES
6 - 8 Large Cookies
433 Calories / Cookie
PREP
15 M
COOK
20 - 22 M
CHILL (Optional)
15-30 M
TOTAL
35 M
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