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BEST EVER CHOCOLATE CHUNK COOKIES

/// June 4th, 2014

Friends, meet the Best Ever Chocolate Chunk Cookies! Their buttery little bodies have soft centers, chewy edges, and are just packed with gooey melted chocolate chunks! Grab your milk chaser now

Last week I realized the craziest thing… I’ve never shared with you my chocolate chunk cookie recipe!!! And ahem, may I just chime in and say I happen to think it’s the best one around. Humble brag? Not even close. Just the plain old truth. THESE COOKIES ARE SO GOOD!

The reason(s) these cookies are the best ever is quite simple! They’re chewy yet soft; full of rich buttery // brown sugar flavor, and LOADED with chocolate chunks. I also love that they stay soft for days; not just hours.

All praises sung, you do need to chill the dough balls for 2 hours before baking. This can be annoying if you don’t factor it in ahead of time, but now you know   So just be sure you have some wiggle room time wise if you’re baking these for an event.

When you take the cookies out of the oven the edges will be crisp and golden, but the centers should still look slightly undercooked. This is what you want! Undercooked centers = soft and chewy cookies once they’ve cooled. If you bake them until they’re firm, they’ll be hard as a rock a few hours after baking. And no one wants that.

I’ll be baking a triple batch of these bad boys to keep on hand for ice cream sammies this Summer! I always stock up before it gets too hot… and I highly recommend you do the same  xoxo

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Best Ever Chocolate Chunk CookiesIngredients

1 cup + 3 tablespoons all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon sea sat

1 stick unsalted butter, melted until browned

1 1/2 teaspoons vanilla extract

1/2 cup brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

5 ounces semi-sweet chocolate, chopped into chunks

Instructions

1. In a medium-sized bowl, sift together flour, baking powder, and salt; Set aside.

2. In a small saucepan over medium-low heat melt the butter, whisking constantly

until it reaches a golden brown color; remove from heat at once.

3. Transfer melted butter to a large mixing bowl or stand mixer. Add sugars and

vanilla; beat until light and fluffy: about 3 minutes.

4. Add egg and mix on medium-high speed for another 30 seconds; the egg will not

be totally incorporated.

5. Add the dry ingredients, mixing just until combined.

6. Stir in the chopped chocolate chunks.

7. Using a large ice cream scoop or a 2 tablespoon measuring spoon, form 1/4 cup

sized cookies with the dough and place them on the prepared baking sheet.

8. Place baking sheet in the refrigerator for 2 hours (and up to 48 hours) before

baking.

9. When ready to bake, preheat oven to 350 degrees (F). Place baking sheet in oven

and bake cookies for 13-14 minutes, or until golden and just set.

10.Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a

wire rack to cool completely.

11.Serve with milk!

12.Cookies stay good for up to 3 days stored in an airtight container... but I doubt

they'll last that long ;