chocolate chunk cookies.

“You’re the best darn cookie.  And I want more.

And all these other cookies keep wondering what I mess with you for.”


Yes I really did just sing a song about my cookies.

The reason I mess with this cookie, though?

Oh, I don’t know.  Maybe it’s because the base of this cookie involves whipping browned butter, brown sugar, and granulated sugar together until it’s light and fluffy before adding the rest of the ingredients.  Or because it has not one, not two, but three different types of chocolate.

I started using this cookie base a few years ago, and absolutely fell in love with it.  Because I brown the butter first, I don’t have to wait for the butter to soften to room temperature when I’m in the mood to make cookies.  And because the butter is already melted, I don’t have to worry about the cookies spreading much in the oven allowing for a thick, chewy cookie; exactly how I like them.  Not to mention, the nuttiness that the browned butter provides is just spot-on.  I seriously wouldn’t have it any other way.

Using three different types of chocolate was kind of a welcomed accident.  When I went to make these cookies for the first time, I knew I had chocolate in the pantry, I just didn’t realize that I didn’t have enough of one bar to get the full amount of chocolate I wanted.  So, I used the remaining milk chocolate bar I had probably used earlier in the summer for s’mores, a leftover 72% dark chocolate bar that was most likely used during another baking experiment, and an 85% dark chocolate bar I had left over from snacking.  The combination was magical.  The milk chocolate was such a soft, melt-in-your mouth contrast to the rich and bitter dark chocolates that I now go out of my way to purchase three different types of chocolate specifically for these.

You will, too.

Trust me.


Chocolate Chunk Cookies

makes one-dozen cookies

  • 6 tbsp. butter
  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 egg
  • 1 1/2 tsp. vanilla extract
  • 1 c. whole wheat pastry flour
  • 1/4 tsp. baking soda
  • 1/2 c. chopped milk chocolate bar (I use Hershey’s milk chocolate)
  • 1/2 c. chopped 72% dark chocolate bar (I use Ghiradelli twilight delight)
  • 1/2 c. chopped 85% dark chocolate bar (I use Ghiradelli midnight reverie)

Put the butter in a pan on medium-high heat and whisk until butter melts and begins to turn an amber color.  Set aside and allow to cool.

Preheat oven to 325 degrees F.

Once the butter is cool, pour into a stand mixer bowl with a paddle attachment.  Add both sugars to the bowl and beat on high until smooth. Add the egg and continue to beat on high until light and very fluffy (about 3 minutes).  Add the vanilla extract.

In a small mixing bowl, add the cup of whole wheat pastry flour and baking soda.  Whisk together and then add to the sugar mixture.  Mix on a low speed until a dough begins to form.  Remove bowl from mixer, and fold in all the chopped chocolate.

Roll the dough into 12 evenly sized balls.  Place the dough balls on a cookie sheet lined with parchment paper about an inch apart and then press down lightly to somewhat flatten the dough.  Bake for 12 minutes or until golden.

Remove from oven and allow to cool for 5 minutes on baking sheet before removing to a cooling rack where they will finish cooling completely.



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