I have been perfecting this recipe for chocolate chunk cookies since I was a kid. It originated from following directions on the back of a bag of Nestle Toll House chocolate chips when I was about 8 years old. My sister burnt a batch of cookies and I was determined to learn how to make chocolate chip cookies the right way. Then I started making adjustments over the years.
Once I was first exposed to Callebaut baking chocolate in college, the recipe was complete. I could make my own chunks and combine different types of chocolate. Finding a solid chunk of bittersweet chocolate (my favorite) is well worth the trip and contributes greatly to the “wow” factor. While making these cookies it’s extremely important that everything is mixed by hand. No electric mixers allowed because it whips air into the batter, so roll up your sleeves!
Before you dive in to the recipe, be sure to check out my 10 Tips for Chocolate Chip Cookies. They will help guarantee success, as things can go wrong at many points in the process.
- 16 ounces solid bittersweet chocolate
- 4 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 cup (2 sticks) unsalted European butter, at room temperature
- 1 cup shortening
- 1 1/2 cups granulated sugar
- 1 1/2 cups firmly packed light brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- Preheat oven to 375 degrees.
- Using the tip of a sharp knife, chisel apart chocolate into chunks approximately 1/2 inch in size. Separate chunks from smaller pieces and shavings. Having too many shavings will cause them to easily melt and smear into the dough during the mixing process creating a chocolate dough. Separation is best achieved by sifting the chopped chocolate in a wide-holed colander over a plate. Chocolate dust and shavings will fall though. Some smaller chocolate pieces will still remain settled on the bottom of the colander, so grab larger chunks towards the top and set aside.
- In medium bowl, thoroughly whisk together flour, baking soda and salt. Set aside.
- In large bowl, cream together butter and shortening with you hands to form an even consistency.
- Add granulated sugar and brown sugar and mix until the texture resembles wet sand. Break up any lumps of brown sugar with your fingers. Add eggs one at a time mixing well after each addition. Stir in vanilla.
- Gradually fold in flour mixture to form dough. Stir in chocolate chunks until distributed evenly.
- Place dough in loosely shaped formations, about the size of a golf ball, onto ungreased cookie sheets, 2 inches apart. Do NOT roll dough into a tightly formed ball.
- Bake at 375 degrees for approximately 13 minutes or until they begin to turn slightly golden in color, rotating cookie sheets half way after the first 7 minutes. Cooking times may vary depending on your oven, so you will need to watch them closely. Remove from oven and let them sit on cookies sheets for 10 minutes. Cookies may not appear fully done, but keep in mind that they will keep baking while resting.
- Once cookies are just firm enough to stat together, transfer cookies onto wire racks to cool completely.
Yield: 24 cookies