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Ingredients

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  • 8 tablespoons (½ cup) salted butter

  • ½ cup white sugar

  • ½ cup packed light brown sugar

  • 1 teaspoon vanilla extract (or measure with your heart)

  • 1 large egg

  • 1½ cups all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt (or a pinch extra, if you like slightly salty cookies)

  • ¾ cup chocolate chunks

  • ¾ cup mini chocolate chips

Instructions

  1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.

  2. Microwave butter for about 40 seconds until almost fully melted; it should be warm, not hot.

  3. Beat the melted butter with white and brown sugar until creamy.

  4. Beat in the egg and vanilla on low speed until just combined (10–15 seconds). Do not overmix.

  5. Mix in flour, baking soda, and salt until dough forms crumbles. Press the crumbles together into one dough ball.

  6. Fold in chocolate chunks and mini chips evenly.

  7. Roll dough into 12 large balls (or 9 for extra-large) and place on the baking sheet, spaced 2 inches apart.

  8. Bake for 9–11 minutes, until cookies look puffy, pale, and just starting to set. Do not overbake.

  9. Let cookies cool on the pan for at least 30 minutes. They will sink slightly and become soft and buttery.

  10. Store in an airtight container at room temperature for several days, or freeze for longer storage.

Find it online: https://thecozynutritionist.com/the-only-chocolate-chunk-cookie-recipe-youll-ever-need/