Description
These Giant Chocolate Chunk Cookies are perfectly soft and chewy with large chunks of melted milk chocolate, making them an irresistible treat for chocolate lovers. The cookie dough is chilled to ensure the cookies hold their shape and bake up with delightful golden edges and a tender center.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
- ⅛ tsp baking soda
Wet Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 Tbsp pure vanilla extract
- 1 large egg
Chocolate
- 3 (4.4-oz) Hershey’s milk chocolate bars, broken into pieces
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two sheet pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda. Set this mixture aside for later use.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the room temperature unsalted butter with both the light brown and granulated sugars on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until well combined, ensuring a smooth cookie dough base.
- Combine with Dry Ingredients: Reduce the mixer speed to medium-low and gradually add the flour mixture, mixing just until a dough forms. Avoid over-mixing to keep cookies tender.
- Incorporate Chocolate Chunks: Stir in the broken pieces of Hershey’s milk chocolate bars evenly throughout the dough for rich pockets of melted chocolate in every bite.
- Shape and Chill Dough: Using a ¼-cup ice cream scoop, portion the dough into large balls. Place five dough balls on each prepared sheet pan, then refrigerate the pans for 10 to 12 minutes. Chilling helps prevent spreading and improves texture.
- Bake Cookies: Remove the dough from the refrigerator and bake in the preheated oven for 16 to 18 minutes, or until the cookies are puffed with light golden-brown edges but still soft in the center.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely before serving to let flavors set and texture firm up slightly.
Notes
- Room temperature butter is key for proper creaming and cookie texture.
- Chilling the dough before baking helps control spreading and creates thicker cookies.
- You can substitute the milk chocolate bars with semi-sweet or dark chocolate chunks for a different flavor profile.
- For softer cookies, bake on the shorter end of the baking time; for crisper edges, bake slightly longer.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
