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.