Friday, January 2, 2015

Thick Chocolate Chunk Cookies

Happy, Happy Friday!

Who is with me when I say we should get every Thursday off?  It was so nice to have a day in the middle of the week off. An extra day is always fun.  This morning though was not so fun. It was so hard to shower and get ready for work.  Thank goodness we have the weekend.

I am thinking maybe I should be posting something a bit more healthy than chocolate chunk cookies when we are just starting off the resolution season. Cookies are my thing though and if you tell me I cannot eat them I want them more and more. So eat healthy at all other times of the day and then have a cookie!

I have been talking about making cookies for around a week now. Lucky Mr. J is super patient. He has been hoping each night these would appear for his dessert.  They finally did yesterday and boy was he happy.

He gobbled up 2 when they were still cooling on the pan. Notice the top photo with a blank spot. That is totally Mr. J.  He had a few more after dinner too.  I gave him a hard time until I had one and realized they were super delicious.  The key is all of the time creaming the butter and sugar together. It leaves a shiny top on the cookies once baked and this shiny top tastes extra good. 

The recipe makes about 3 dozen cookies. I baked off 12 and froze the other dough balls. I was hoping this was the start of my freezer meals for when the baby comes. Yes, I totally started with the cookies. But honestly I am not sure they will last in the freezer for the next two months. 

Thick Chocolate Chunk Cookies

by Emily Morris
Prep Time: 20 minutes
Cook Time: 12 minutes
Keywords: bake chocolate cookie
Ingredients (36 cookies)
  • 1 cup (2 sticks) salted butter, softened
  • 1/2 cup sugar
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp small coarse sea salt
  • 1 tsp baking soda
  • 1 1/2 tsp. baking powder
  • 2 cups dark chocolate chunks or 16 oz chopped dark chocolate
Preheat oven to 350 degrees.

In a small bowl, sift the baking soda, baking powder, salt, and flour.

Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a KitchenAid Mixer.) The mixture should be very creamy.

Add the eggs and vanilla and beat for an additional 2 minutes on medium speed.

Add baking soda, baking powder, salt, and flour and mix on low until cookie batter is fully incorporated.

Add chocolate until well distributed in the dough, about 30 seconds. The cookie batter should be somewhat thick.

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.

Bake for 12-14 minutes until the edges are nice and golden brown. We baked ours for 12 minutes. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Transfer cookies to a cooling rack. Allow the cookies to cool slightly before serving.
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  1. These look scrumptious! I love thick cookies, perfect for dunking into milk.

  2. no one can blame your hubs-these cookies are obviously THE BEST


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