Chocolate Chunk Cookies Recipe - Kosher
Servings: 24 cookies
Yield: 24 standard-sized cookies
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Difficulty: Easy
Cooking Vessel: Baking sheet, mixing bowls, hand or stand mixer, spatula, cooling rack
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Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted kosher butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 tsp pure vanilla extract
12 oz kosher dark or semisweet chocolate chunks
Optional: 1 cup chopped nuts (walnuts or pecans, if desired)
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Instructions
1. Preheat the oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
4. Add eggs and vanilla: Beat in eggs one at a time, followed by vanilla extract until fully incorporated.
5. Combine wet and dry ingredients: Gradually add flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined.
6. Add chocolate chunks (and nuts if using): Gently fold chocolate chunks (and nuts, if desired) into the dough.
7. Scoop cookies: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart.
8. Bake: Bake for 12–15 minutes or until edges are golden but centers remain soft.
9. Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Nutritional Information (per cookie, approximate)
Calories: 210
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 110mg
Carbohydrates: 27g
Fiber: 2g
Sugars: 18g
Protein: 2g
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Dietary Adaptations
Parve (dairy-free, kosher): Substitute margarine or plant-based butter and use dairy-free chocolate chunks.
Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
Nut-free: Omit nuts entirely.
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Tips & Troubleshooting
Soft vs. crispy: Reduce baking time by 1–2 minutes for softer cookies; increase 1–2 minutes for crispier edges.
Even baking: Rotate the baking sheet halfway through cooking.
Chunk distribution: Press extra chocolate chunks onto the tops of dough balls for visually appealing cookies.
Storage: Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.
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Serving Suggestions
Serve warm with a glass of milk (dairy or plant-based) or alongside coffee/tea.
Pair with vanilla ice cream for a classic cookie sundae.
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Notes
Dough can be refrigerated for 24–48 hours to enhance flavor and prevent spreading during baking.
Using high-quality kosher chocolate significantly improves texture and taste.
