I hope that all of my American readers had a safe and happy Fourth of July weekend! Kramer and I went to a friend’s house, did some grilling, swimming, etc. You know, the usual. What did everyone else do? We didn’t get to see any fireworks because Arizona is terrible and covered in trees throughout suburbia, but we heard some being fired off by drunken neighbors. That’s pretty much the same thing, right? I miss celebrating the Fourth when I lived in Chicago. My parents would drive us out in their old Ford Expedition or Explorer or whatever they had at the time and they’d open the back up and my brothers and I would sit in it and watch the fireworks.
These are my favorite chocolate chip cookies and I promise you that you’ll never find a better recipe. I know that a lot of people make this claim, but my friends and family love these cookies and they know how proud I am of these. The recipe is from Bucky’s Barbecue & Bread and I am eternally grateful for the recipe. The melted butter and extra egg yolk make these extra chewy, soft, rich, and everything a chocolate CHUNK cookie should be. That’s right; there are no chips here, it’s all about the chunks. The extra big bites of chocolate really go a long way and set these cookies apart from the rest. I’ve posted these before, but I decided it’s time for a repeat recipe in here for once, just in case anyone missed these heavenly creations the first time around. I made them while I was house-sitting at my parent’s house (while they were in Italy with my brothers!), so it was extra fun messing around with my mom’s kitchen gadgets and her oven, which has a convection setting! Give these cookies a go and try to prove me wrong; you just won’t be able to!
Melt your butter in a microwave safe bowl or over the stove and set aside to cool for just a bit. Yes, I know that is a lot of butter! I doubled the recipe.
Combine the flour, salt, and baking soda and set aside.
Combine the melted butter, brown sugar, and white sugar.
Beat in your eggs and egg yolks (or single egg and single egg yolk if you aren’t doubling the recipe like me).
Then beat in the vanilla and the flour mixture a bit at a time until just moistened.
Gently fold in the chocolate chunks and drop balls of dough that are about 1/4 cup each (mine were probably a little bit less than 1/4 cup). Bake at 325 degrees F or 310 degrees F on convection for 12-15 minutes, depending on the size of your cookies. They should be just lightly golden and set.
Allow to cool for a couple of minutes on the baking sheets and then allow to finish cooling on another surface.
You won’t be disappointed with these!
The Best Ever Chocolate Chunk Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chunks (this is crucial – you can use chips if you can’t find chunks, but chunks are what make these cookies the best ever)
1. Preheat the oven to 325 degrees F (or 310 degrees F for convection). Grease and or line your cookie sheets.
2. Sift the flour, salt and baking soda together and set aside.
3. Mix the sugars and melted butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended – don’t over beat!
4. Stir in the chocolate chunks, then drop dough a bit less than 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 12-15 minutes, depending on the size of your cookies.
5. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important as they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Makes 10-12 cookies, depending on their size.