I love cookies. I mean, who doesn’t? And I really love this chocolate chunk cookie recipe.
The dough is sturdy enough to support oversize chocolate chunks. But there’s nothing wrong with using chocolate chips here. You can’t go wrong. These are sturdy little cookies that are absolutely irresistible.
You’ll want to mix dough the day before you plan on baking cookies. Your reward for waiting a day or two before baking? A better looking and tasting cookie. Not that looks matter, but you know.
When it comes to cookie baking, dishers are essential. Your cookies will be well rounded and they’ll bake evenly, being all the same size. If a test cookie spreads too much in the oven, chill dough balls before they get baked.
Prep dough the day before you plan on baking for the best cookies. If you really want to plan ahead, scoop dough into balls to freeze for baking anytime.
- 1 3/4 cups gluten free flour (Pamela's Artisan blend)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg, lightly beaten
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chunks
In a medium bowl combine: gf flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl combine: butter, brown sugar, and granulated sugar. Blend thoroughly, scraping down side of bowl as needed. Add egg and vanilla. Mix to blend well.
Add flour mixture to butter mixture and blend. Make sure all the dry ingredients get incorporated. Fold in chocolate, as much as needed. Mmm, chocolate.
Cover dough and refrigerate overnight.
To bake, preheat oven to 350 degrees. Use a #40 disher to scoop uniformly sized dough balls. Place dough on parchment lined pans (12 cookies will bake comfortably on one pan). Bake for 10-12 minutes. Let cool slightly before enjoying.
Cookie dough can be stored frozen to bake as needed.
Baked cookies store well in the freezer also.
Sprinkle chopped peppermint candy on cookies before baking for a festive holiday look. By the way, the peppermint topped cookies above were made with a different chocolate chip cookie recipe. Those were a bit more tollhouse-style, if that makes sense. I like both, but prefer the heft, for lack of a better description, of the chocolate chunk recipe above.