Chocolate Chunk Cookies
Homemade cookies are so comforting, and these Chocolate Chunk Cookies are chewy and delicious. These bakery-style cookies are packed with chocolate and oatmeal, which contribute to the chewy texture.
Just about everyone loves a good chocolate chip cookie. My family loves the cookies from a famous chicken sandwich chain, so I set out to try to replicate them. We love these oatmeal chocolate chip cookies and these cowboy cookies, but something was missing from them to compare with those famous cookies.
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Why you’ll love these cookies
- They are very similar to the Chick-fil-A chocolate chip cookie recipe with a chewy center.
- The oatmeal adds texture and heartiness without making them dry.
- They are perfect for holiday trays, lunch boxes, after-school treats, and game day parties.
- Between the chocolate chunks and chocolate chips, there’s chocolate in every bite.
- They mix up quickly with pantry ingredients.
- The cookie dough doesn’t require any chilling time in the refrigerator or freezer.
Ingredients
All of the ingredients are readily available. They are standard cookie ingredients.
- Unsalted Butter
- Shortening, such as Crisco
- Dark Brown Sugar – you can substitute light brown sugar, but it will have a milder caramel flavor and lighter color.
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Flour
- Baking Soda
- Baking Powder
- Salt
- Oats – either quick cooking or old-fashioned will work
- Semi-Sweet Chocolate Chunks
- Milk Chocolate Chips
Tips and Suggestions
- While you can use either old-fashioned or quick cooking oats, the old-fashioned variety will result in a chewier texture.
- Only bake six cookies at a time, they will spread a bit.
- Use a #40 cookie scoop for bakery-style cookies.
- Using a cookie scoop will ensure even baking.
How do you serve chocolate chunk cookies?
They are so good warm from the oven with a glass of milk. To achieve this warm from the oven gooeyness, briefly heat them in the microwave for about 5 to 7 seconds. Be careful, though, they will be hot.
Chocolate chunk cookies crumbled over ice cream make a delicious dessert. You could also used these cookies as the base for ice cream sandwiches.
Rich chocolate chunk cookies call for milk, caramel coffee, chai tea latte, or hot chocolate.
How do you store chocolate chunk cookies?
These cookies can be stored at room temperature in an airtight container for up to 5 days.
Can you freeze chocolate chip cookie dough?
I prefer to freeze the dough rather than the baked cookies. Make cookie dough balls and freeze them for up to 2 months. Bring to room temperature before baking.
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Chocolate Chunk Cookies
Equipment
Ingredients
- ½ cup unsalted butter, softened
- ½ cup shortening
- 1½ cups dark brown sugar, packed
- ½ cup sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoons salt
- 1 cup oats, quick cooking or old-fashioned
- 1½ cups semisweet chocolate chunks
- ½ cup milk chocolate chips
Instructions
- Preheat the oven to 350℉. Line baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside,2¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoons salt, ½ teaspoon baking powder
- Using a hand or stand mixer, cream the butter, shortening, dark brown sugar, and sugar until fluffy.½ cup unsalted butter, softened, ½ cup shortening, 1½ cups dark brown sugar, packed, ½ cup sugar
- Beat in the eggs and vanilla extract until combined.2 large eggs, 1 tablespoon pure vanilla extract
- Add the flour mixture to the wet ingredients, gently mixing until all the flour is combined and no streaks are visible, being careful not to overmix.
- Stir in the oats, chocolate chunks, and chocolate chips.1 cup oats, quick cooking or old-fashioned, 1½ cups semisweet chocolate chunks, ½ cup milk chocolate chips
- Using a #40 cookie scoop (2 tablespoons), scoop dough onto prepared cookie sheets. Bake cookies for 11 to 13 minutes. Allow cookies to rest on the baking sheet for 3 or 4 minutes before transferring to a wire rack to cool completely.
