Let’s talk about how much I love cookies. I know you’re with me here, because seriously have you ever had a cookie you didn’t like? I haven’t either.
These chocolate chunk cookies are awesome. Like, way awesome! They stay soft and delicious for almost a week – if they last that long in your house. When there are only two people living in your house, it’s not a secret who’s eating all the cookies! Hint – it’s me. I’ll hide behind my hands now. When cookies are involved, self-control can sometimes go out the window. I always look for the cookie with the least amount of chocolate chunks. Yep, you read that right. The least amount. Chocolate is great and all, but sometimes the cookie is just way better. I can’t help it; this is who I am. 🙂
I found this dog apron at TJ Maxx and I love it! I’ve always been one to appreciate all the different kinds of dogs, and when they’re on an apron that I can wear while making chocolate chunk cookies, I’m pretty happy. Clearly.
These babies are just beautiful. When I got home from Ecuador a couple weeks ago, I had a couple big surprises waiting for me. Cody and my sister-in-law, Shelley, had been working hard while I was away to make a coffee station in the kitchen and to set up an amazing craft room in the basement for me. I was really surprised and I can’t even say how awesome they are! Cody made the coffee station and the work table in my craft room himself, and I have to say they look amazing. My mother-in-law, Jan, helped to decorate the craft room with the perfect signs from Hobby Lobby, and my other mother-in-law, Dee, helped to decorate the coffee station. The coffee station decorations are the perfect food photo props 🙂
I immediately had to fill my cute treat basket on the coffee station with cookies. Because what else would you do with it, right?
Classic Chocolate Chunk Cookies
1 1/4 Cup white all-purpose flour
1 Cup white whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 Cup (2 sticks) softened unsalted butter
1/2 Cup white sugar
1 Cup brown sugar (packed)
2 tsp vanilla extract
1 Cup chocolate chunks (I chopped 1 large Ghiradelli chocolate bar, but you can also use chocolate chips)
- Preheat your oven to 375°, and prepare a large baking sheet by lining it with parchment paper.
- Mix your dry ingredients in a mixing bowl – white flour, wheat flour, baking soda, baking powder, and salt.
- In a stand mixer with a paddle attachment, or manually, cream together the butter and sugars. The butter might clump up on the attachment; make sure to scrape it down so it’s mixed well with the sugars. Then mix in vanilla and eggs.
- Add the dry ingredient mixture to the bowl slowly while it’s mixing on low speed. Stop mixing when the dough just comes together; over-mixing will make your cookies flat!
- Mix in the chocolate chunks, then roll heaping spoonfuls of dough into balls and arrange on the baking sheet. I can usually get 20-24 cookies from this recipe. Chill the dough in the fridge for 30 minutes or in the freezer for 15 minutes.
- Bake for 9-12 minutes, depending on your oven. Mine usually take 9 minutes and they are a little doughy – how I like them 🙂 Let cool before transferring to an airtight container for storage.
Chilling the dough is really important because it keeps the dough from spreading as they bake. This makes your cookies thick and chewy, instead of thin and crispy. If you prefer, you can use different kinds of “chips” too, like peanut butter chips, butterscotch chips, white chocolate chips, etc. All of those sound delicious, by the way. 🙂