These cookies are a delightful twist on the classic chocolate chip cookie, offering a rich and chewy texture with bursts of chocolate in every bite.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the flour, baking soda, and salt.
Whisking the dry ingredients ensures they are evenly distributed.
In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until creamy.
Make sure the butter is at room temperature for easier mixing.
Add the egg and vanilla extract to the butter mixture and beat until combined.
Scrape down the sides of the bowl to ensure everything is mixed evenly.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chunks using a spatula.
Gently folding in the chocolate prevents breaking the chunks.
Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set before moving them.
Serve the cookies with your favorite beverage and enjoy!
Pair with a glass of milk or a cup of coffee for a classic treat.
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