CHOCOLATE CHUNK COOKIES

Ingredients
1 h 25 m 12 servings 344 cals

● 3/4 cup brown sugar

● 1/2 cup unsalted butter, at room temperature
● 1/2 cup white sugar
● 1 teaspoon salt
● 1 large egg
● 1 teaspoon vanilla extract
● 1 1/2 cups all-purpose flour
● 3/4 teaspoon baking soda
● 1 cup milk chocolate chips
● 1 (3 ounce) bar dark chocolate, cut into chunks
● 3 tablespoons white chocolate chips
● Add all ingredients to list

Directions

● Prep
15 m
● Cook
10 m
● Ready In
1 h 25 m
1. Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric
mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture
lightens and becomes smooth, 10 to 15 seconds.
2. Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients
until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate,
dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and
refrigerate for at least 30 minutes, or up to 48 hours.
3. Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
4. Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
5. Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to
12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are
set, about 30 minutes.

For huge cookies, divide the dough into 5 portions and bake for 12 to 15 minutes.