Have you ever asked yourself why we need so many recipes for chocolate chip cookies on the internet? Every food blogger out there has posted at least one, but the good news is that you can do no wrong with variations on the chocolate chip cookie. Whether they're thin and crispy or thick and chewy it's pretty much guaranteed that as soon as you bite in to one it will be heavenly, because hey, it's chocolate. So even though I already have a dozen or so recipes for cookies on the blog I want you to humor me and give these a shot. They have chips and chunks—two types of chocolate make them superior to every other chocolate chip cookie recipe out there. Oh and did I mention they have pecans too? Stop making me twist your arm and try them already!
Chocolate Chunk Cookies
makes approximately 24 cookies
2 sticks unsalted butter, room temperature
¾ cup white sugar
¾ cup dark brown sugar, packed
1 teaspoon vanilla
2½ cups all purpose flour
1 teaspoon baking soda
1½ teaspoons sea salt
6 ounces semi-sweet chocolate chips
6 ounces dark chocolate chunks
½ cup unsalted pecans, chopped
additional sea salt for sprinkling on top
- Preheat oven to 375°F. In a mixing bowl cream together room temperature butter, white sugar, and brown sugar. Add vanilla and eggs, then mix until well incorporated.
- Slowly add baking soda, salt, and flour, continue to mix until dough forms.
- Add semi-sweet chocolate chips, dark chocolate chunks, and pecans to the dough, then mix until they are evenly distributed.
- Using a spoon or cookie scoop, form balls of dough and place on a parchment lined cookie sheet. Make sure to leave plenty of space as these cookies tend to spread out while baking.
- Bake for 9 - 11 minutes or until edges are golden brown. Let stand for 2 minutes before transferring cookies to wire racks to cool. Enjoy!
I usually make these with Guittard 46% semisweet chocolate chips and Scharffen Berger 70% dark chocolate chunks, but you can switch it up to use your favorite chocolate.