Chocolate Chunk Cookies
These chocolate chunk oatmeal cookies are soft, chewy and packed with rich chocolate pieces.
Servings: 37
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.
Notes
Cookies are delicious served warm. Warm them in the microwave for 5 -7 seconds. Eat carefully, they will be hot.
