Nothing beats a warm batch of homemade Chocolate Chunk Cookies — crisp at the edges, soft and gooey in the middle, and studded with melty pools of chocolate. If you love easy sweet bakes, you will also enjoy our Chocolate-Glazed Cottage Cheese Bars and our Light Berry Jelly Dessert, which is perfect for lighter cravings. For more reliable baking technique, browse the cookie guides on AllRecipes or the test-kitchen tips on Serious Eats.
Ingredients
- 100 g (7 tbsp) butter, softened
- 1 egg
- 80 g (1/3 cup) sugar
- 190 g (1 1/2 cups) flour
- Pinch of salt
- Pinch of vanillin (vanilla)
- 1 tsp baking powder
- 100 g (3.5 oz) chocolate, chopped
Instructions
- Cream the softened butter with the sugar and egg.
- Add the flour, salt, vanillin, and baking powder to make a soft, elastic dough. Fold in the chopped chocolate (dark in the original, milk works too).
- Roll into balls by hand and place on a lined baking sheet.
- Bake at 180C (350F) for 12-15 minutes until the edges are set but centers still soft.
Tips
- Do not overbake — the centers should look slightly underdone when you pull them out; they firm up as they cool.
- Use chopped bar chocolate rather than chips for those melty pools; a mix of dark and milk works beautifully.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
Nutrition (per 100 g): 131 kcal | Protein 2 g | Fat 8 g | Carbs 3 g