chocolate chunk cookies

Bourbon Bacon Chocolate Chunk Cookies

center-cut thick bacon, (½-inch diced)

all purpose flour

baking soda

salt

baking powder

(1 stick) unsalted butter, (at room temperature)

bacon

white sugar

brown sugar

bourbon

vanilla extract

eggs

dark chocolate, (chopped)

In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You&#039;ll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified. If you do not have enough bacon fat, add enough shortening to fill the 1/2 cup.

Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate (hint: if you want your cookies to look really pretty, save a few bacon and chocolate pieces to add to the top of each cookie dough blob before baking). Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart. 

Bake 9 to 11 minutes, or until the cookies are lightly browned. Let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely. 

Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.

https://embed.mediavine.com/videos/fscj2cm06kzcuwqhykdf

The best chocolate chunk cookies flavored with bourbon and added chunks of bacon.

Bourbon Bacon Chocolate Chocolate Chunk Cookies

These Vegan Chocolate Chunk cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food".

Vegan Chocolate Chunk Cookies

(2 cups) all-purpose flour

tsp baking powder

tsp baking soda

tsp fine sea salt

(1 cup) dairy chocolate

wafers, roughly chopped)

(1/2 cup) maple sugar

(1/2 cup) coconut palm sugar

(1/2 cup plus 1 Tbsp) Safflower oil or other neutral oil

(1/4 cup plus 1 Tbsp) water

tsp vanilla extract

Flaky Sea Salt,

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the chocolate to the flour mixture and toss to combine.

Combine the sugars with the oil, water, and vanilla extract in a separate large bowl and whisk briskly until smooth and incorporated, about 2 minutes. If there are sugar clumps, break them up with the back of a spoon or your hand before whisking.

Add the dry mixture to the wet mixture. Stir with a wooden spoon or a rubber spatula until just combined and with no flour visible. Do not over-mix.

Cover with plastic wrap. Refrigerate the dough for 6 to 12 hours. Do not skip this step.

Preheat the oven to 350°f / 180°c. Line two rimmed baking sheets with parchment paper. Remove the dough from the refrigerator. With a cookie scoop or spoon, portion the dough into 2 Tbsp mounds. Freeze for 10 minutes (optional).

Arrange the dough balls on a baking sheet (8 at a time works well for me). Sprinkle with flaky sea salt.

Bake for 10-12 minutes, until the edges are just golden, turning once to ensure even cooking. Do not over-bake.

Cool the cookies for 5 minutes, then move to a wire rack and allow to cool completely.

Store leftovers in an airtight container.

Perfect Chocolate Chunk Cookies

butter, cold

sugar

vanilla

milk chocolate chunks

chocolate

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In bowl of stand mixer fitted with the paddle attachment, mix the butter until smooth and then add the brown sugar and granulated sugar. Mix for 2 minutes on medium speed, scraping the sides down as needed.

Next add the eggs and vanilla, baking powder, baking soda and salt and mix until smooth.

Turn the mixer to low and add in the flour until incorporated.

Form about 1/4 cup of cookie dough into a balls and place on baking sheet about 2 1/2 inches apart.

Place remaining dough in the refrigerator until ready to bake.

Bake for 9-10 minutes until edges are golden. Tops of cookies might seem undercooked. Make sure to not over-bake!

Remove from oven and allow the cookies to cool on cookie sheet for 5 minutes, then transfer to a wire rack to continue cooling.

If you love big, warm, chewy chocolate chip cookies then your search has ended at Delish.com. 

Chewy Chocolate Chunk Cookies

c. (2 sticks) butter

c. sugar

egg yolk

pure vanilla extract

c. all-purpose flour

kosher salt

cinnamon

c. chocolate chips

Flaky sea salt,

How much chocolate should be in a chocolate chip cookies?

Well, I made these cookies and they came out so good. They are crunching and soft. I added a 1/2 cup of oatmeal and walnuts. They did not get flat at all.  The picture is the evidence.  I made them at the time indicated in the recipe.

Great recipe! These came out wonderfully. I ended up with 18 large cookies. They were crispy on the outside and chewy inside. I added 1/2 cup chopped pecans to the recipe!

I was a little hesitant about this recipe, but the cookies turned out fantastic! My only tweak was letting the dough refrigerate overnight before baking, would highly recommend doing that so they don’t bake flat!

Well, I had great hopes for this recipe. Being a chef and reasonably good baker I know to follow a new recipe to the letter, at least the first time. So I did. The first batch of eight came out flatter than any pancake I've made in the last 60 years of cooking. Then I said, Oh rats! I forgot to add two TBSP of flour to account for our altitude (4200ft). Second batch....the same. So I added another two TBLS of flour. Same temp, same time, same results (even put this batch in the fridge while the previous one was baking. So I added 2 more TBLS of flour. Well, you know what happened by now...nothing. Crispy, greasy and flat with an okay taste. Think I'll stick to my old stand-by cookie recipes.

Thank you so much for this recipe! I made them and they were definitely the best homemade cookies ever! I shared with my family and friends!

Great cookie recipe to add into inventory!  I followed your recipe exactly with the addition of a handful of walnuts, approximately 1/2 Cup. They came out great!

Excellent! Chewy and crispy, just as advertised! Made very large cookies, so they were thinner but delicious nonetheless-required about 17 mins in the oven

This isn’t a very good recipe. Time in the oven is all wrong (had to go with 18 minutes and even that wasn’t quite enough) and the cookies come out completely flat. Going to stick with my usual recipe.

Cookies came out just like you said they would, crispy outside and soft inside. They are a winner in my household!!🤩

Made them back in May and again today. Both times perfect!!!🥰

I just made these and they are very tasty!  I have tried several chocolate chip cookie receipes and this is the first one I’ve liked.  This is a great compromise if you have family that likes crunchy and soft cookies.  It has a nice crunch with the bite and soft and CHEWY on the inside.  Perfect to eat with ice cream!  Instead of the chopped chocolate I put in 5 oz of chopped pecans, which seemed to be too much so I’ll cut back next time.

My dough was drier than the dough in the video. I think my eggs were too small.  The cookies didn’t spread and weren’t done at 15 min on 325.  I end up flattening the dough balls when putting on the tray.

Awesome cookies!

https://streaming.hearstdigitalstudios.com/a54c027e-b1d9-41ee-9892-e3f957dc483b/video_rover_16x9_1080p_hd_1553019399_65764.mp4

A chewy chocolate chip cookie is the perfect chocolate chip cookie.

Here's Exactly How To Make The Best Chocolate Chip Cookie

Skip the line at the store and make your own (for a fraction of the price). 

Copycat Starbucks Chocolate Chunk Cookies

butter

c. dark brown sugar

c. wheat flour

c. semisweet chocolate chunks (plus more for topping cookies)

This is a great recipe, whenever I make there are never any leftover. Highly recommend this recipe

Doesn’t taste like Starbucks chocolate chunk cookies but they are good.

If you copy a recipe you need to check the ingredients first.  You were very liberal with the recipe and added several ingredients

These Chocolate Chunk Cookies will be loved by FODMAPers and&nbsp;others alike. And they are gluten-free.Low FODMAP Serving Size Info:&nbsp;Makes about 2 dozen cookies; serving size 1 cookie

Low FODMAP Chocolate Chunk Cookies

(213 g) firmly packed light brown sugar

(99 g) sugar

vanilla extract

eggs, (at room temperature)

(132 g) toasted walnut or pecan halves, (chopped (optional))

Whisk together flour blend, baking soda and salt to aerate and combine; set aside.

Beat butter with electric mixer on medium-high speed in a large bowl until creamy. Add brown sugar and sugar and beat until lightened, about 3 minutes, scraping down bowl as needed. Beat in vanilla, then beat in eggs one at a time allowing each one to be incorporated before adding the next. Beat in the dry mixture until a few streaks of flour remain. Add chocolate (and nuts, if using) and beat just until combined. Cover the bowl and chill for at least 4 hours but preferably overnight.

Position racks in upper and lower thirds of oven. Preheat oven to 375°F/190° Line two baking sheets with parchment paper.

Form golf ball sized balls and place the cookies 8 per pan, spaced evenly apart. No need to press them down.

Bake for about 9 to 12 minutes or until lightly browned with the edges firmer than the centers, which should be soft. The cookies firm up tremendously upon cooling. Cool cookies completely on pans set on racks. (Make subsequent batches with cooled pans). Cookies are best served the same day but may be stored at room temperature in an airtight container for up to 3 days.

These are soft and chewy chocolate chunk cookies!

Ina Garten's Chocolate Chunk Cookies

(2 sticks) unsalted butter, (at room temperature)

extra-large eggs, (at room temperature)

walnuts ((optional))

Preheat the oven to 350°F. Line baking sheets with parchment paper, or use silpat mats.

In a large bowl, use an electric mixer to cream the butter and two sugars together until light and fluffy. Add the vanilla, then the eggs, one at at time, and mix well.

Sift together the flour, baking soda, and salt and add to the bowl mixing on low speed, just until combined. Stir in the chocolate chunks (and walnuts, if using).

Cover the bowl with plastic wrap and refrigerate until the dough is firm (1 to 2 hours or more).

Scoop out the dough by the heaping tablespoonful onto the prepared baking sheets, using a 1¾-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for 10 to 13 minutes (the cookies will seem underdone in the middle and lightly browned on the edges). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Delicious thick chocolate chunk cookies are filled with lots of almond flavor with the help of roasted almond slices and almond extract! These irresistible cookies will disappear! 

Almond Chocolate Chip Cookies

Cup Roasted Almond Slices

207 Grams (1 2/3 Cups) All-Purpose Flour

Teaspoon Baking Soda

Teaspoon Salt

Teaspoons Cornstarch/ Cornflour

(1 sticks/1/2 Cup) Unsalted butter, at room temp.

Grams (1/4 Cup) Granulated sugar

Grams (1/2 Cup) Light Brown Sugar

Large Egg

Teaspoon Pure Vanilla Extract

Teaspoon Pure Almond Extract

Tablespoons Almond Liqueur, I use Disarrano

Cups Chocolate Chips or Chunks

Preheat oven to 350F/180C and place almonds on a small baking sheet. Bake for 10 minutes, until lightly toasted, tossing halfway through. Set almonds aside to cool.

In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.

In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.

Stir in the egg, vanilla and almond extracts, and almond liqueur making sure to mix until fully combined.

Gently fold in dry ingredients then stir in the roasted almonds and chocolate chunks or chips.

Scoop 1.5 tbsp size cookies, place them in an airtight container on a sheet pan covered in plastic wrap and place in the fridge to chill for 2 hours- 24 hours.

When ready to bake preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper. Place the cookie balls two inches apart on to the prepared baking sheet. Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container.

These cookies look so decadent! Can't wait to try this recipe!

These cookies are amazing! I’m telling all my friends about these. Can’t wait to make them again!

Soo I’ve have messed up. I read the recipe wrong and used 1 1/2 cups of butter. Is there a way I can save the cookie dough?

https://content.jwplatform.com/videos/59afFBAI.mp4

Chewy and thick chocolate chunk cookies are filled with loads of roasted almond slices and almond extract. An elevated version of a chocolate chip cookie!!




Almond Chocolate Chip Cookie Recipe

These Chocolate Chunk Cookies have both White and Dark Chocolate in them for a cookies and cream type of effect. They’re quick and easy to make, and no chilling required!

White & Dark Chocolate Chunk Cookies

unsalted butter (at room temperature)

dark brown sugar

vanilla paste (or vanilla extract)

flour

tsp salt

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream together the butter, sugar, and brown sugar with a handheld mixer for about a minute, until fluffy and light. Mix in the egg and vanilla paste.

In a separate bowl, whisk to combine the flour, baking soda, and salt.

Add the dry ingredients to the wet, and mix until almost combined. Add the white and dark chocolate chunks, and finish mixing until the flour has disappeared and the chocolate chunks are distributed.

Use a large cookie scoop to portion scoops of cookie dough onto the prepared baking sheet, and you should have 12 even scoops. Bake for about 13-15 minutes until flat and slightly brown on the edges. Enjoy!

These Strawberry Chocolate Chunk Cookies are studded with chocolate chunks and sweet strawberries for a delicious treat!

Strawberry Chocolate Chunk Cookies

unsalted butter (softened)

brown sugar (packed)

instant vanilla pudding mix

strawberries

chocolate chunks

Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or silpat liner.

Cream butter and sugars in stand mixer or by hand in large bowl until light and fluffy. Add egg and vanilla mixing well. Slowly add flour, pudding mix, baking soda, salt, strawberries and chocolate chunks, stirring until dough forms.

Scoop dough with a medium cookie scoop onto baking sheet placing 1 inch apart. Bake for 12 minutes, or until baked through. Remove and let cool for 10 minutes before transferring.

This post will teach you how to make perfect chocolate chip cookies from scratch. It is a detailed guide, full of tips and tricks to help you make amazing homemade chocolate chip cookies. This easy chocolate chip cookie recipe makes a great base, so you can customise your chocolate chip cookies as you like!

How to make Perfect Chocolate Chip Cookies

Unsalted butter,

Dark Brown

Granulated / White Sugar

Raw / Turbinado Sugar

vanilla bean paste

All-purpose flour

salt (1 tsp kosher

Flaky Sea Salt

In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg and vanilla, and mix to combine, scraping down the bowl when necessary.

Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine (you still want a few streaks of flour remaining that will get mixed in when you add the chocolate).

Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.

Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto a baking sheet lined with parchment paper (you can place them close together). If you want big puddles on the top of your cookies, you flatten a ball of dough, press the chocolate onto the top side, then continue as usual and roll it into a ball, which then gives you even chocolate distribution as the cookie bakes.

If you are not adding additional chocolate, there is no need to re-shape into a ball - you can bake right from the scooped shape. Cover the sheet pan with plastic wrap and chill the dough balls for an hour in the fridge, or up to overnight.

Toward the end of the chilling process, preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you can bake these in batches)

Arrange 6 cookie dough balls on a baking sheet, leaving room for spreading. Leave the remainder of the dough balls in the fridge.

Bake for 13-14 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them quite soft, bake for 13 mins, if you like them a tiny bit crispy then bake for 14. Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape.

Sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies.

Store leftovers in an airtight container at room temperature.

I just made these cookies tonight and my teenage daughter told me they were the best cookies I’ve ever made. She does not bullshit or dole out compliments very easily so I take this as high praise!

These are literally the best cookies ever. Anyone I've made them for always wants the recipe and requests for me to bake them again!

This cookie recipe is hands down the BEST and DELICIOUS cookie recipe. However I noticed when using a 2 tbsp scooper, I was only able to get 17 cookies, not 28, a little confused about that.

Best chocolate chip cookie recipe! I make up a batch, and keep the dough balls in the freezer, ready to bake whenever a craving strikes. 

I also have family with dairy and gluten allergies, so I’ve subbed in df butter and a gf all-purpose flour, and they turned out fantastic!

I have never had to deal with grams unless you don't have a food scale. If you don't there are lots of online calculators that change grams to cups/tablespoon/teaspoon. When you use a food scale make sure to put the bowl on first, then turn on the scale and then put the chocolate in or anything else you need to weigh.

This is my GOTO recipe. I am talking dough balls in the freezer at all times. My bf and I can’t live without a few of these tucked away.

These cookies are superb and so easy to make! Brought them to the office and they were gone SO fast!!!

I have made this recipe at least a dozen times. I receive compliments on them every time! It’s simply the best. No question.

I’ve been baking cookies for years and these are the BEST chocolate chip cookies!! The perfect balance of chewy and crunchy. The recipe is detailed but very easy to follow. I love that the measurements are all by weight in grams as that’s how the most consistent results are reached!

my first time making the cookies, and I was very impressed! I love that the measurements are all by weight, specifically metric, which leads to a predictable result I will definitely be making this will definitely be my go to chocolate chip cookie recipe!

They are my favorite chocolate chip cookies! Thank you for this recipe and all the testing you made. Love love love them and my friends love them too ;)

I’ve been making these cookies for my partner who is very particular about cookies and they are the best ones according to him, for dunking into milk!
I usually freeze half for those moments when warm cookies are required.

It was a really good recipe but for me it was too much sugar so it all caramelized and turned into a hard sheet. I would suggest to add more flour to make it more like a dough if it is too sticky.

This is my go-to choc chip cookie recipe. I love baking half and having an emergency cookie stash in the freezer ❤️

This is the perfect Chocolate Chip Cookie recipe, works every time!

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Top Tags

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Copycat Starbucks Chocolate Chunk C...

Low FODMAP Chocolate Chunk Cookies

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The most viewed chocolate chunk cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine