Chocolate Chunk Cookies


Print Friendly


1 1/4 cups (143g) all purpose flour (Type 550)
1 cup (114g) bread flour (Vollkornmehl)
1 tsp baking soda
1/2 tsp salt
16T (224g) unsalted butter at room temperature
3/4 cup (150g) granulated sugar
3/4 cup (163g) firmly packed light brown sugar or Brauner Zucker
2 large eggs
1/2 tsp vanilla extract
9 oz (252g) 70% bittersweet chocolate, chopped into chip sized chunks
2 1/2 oz (70g) 41% milk chocolate, chopped into chip sized chunks
5 oz (140g) walnuts, pecans or macadamia nuts (optional)


Preheat the oven to 350°F (180°C). Line two baking sheets with silpats or parchment paper.

Sift together both flours, baking soda, and salt into a medium bowl. Set aside.

In the bowl of a stand mixer, cream together the butter and both the sugars on medium speed for about 5 minutes, or until pale, light and fluffy. Scrape down the sides and bottom of bowl as necessary. Beat in the eggs and vanilla until thoroughly combined. Scrape down the bowl. Reduce the speed to low, add the dry ingredients, and mix until the flour is completely blended, scraping the bowl as necessary.

Drop the dough by heaping tablespoons, 2 inches apart, onto the prepared pans. Bake for 15 minutes, or until golden. Transfer the cookies to a cooling rack to cool completely.

The cookies can by stored in an airtight container for three days.