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Pioneer Woman Chocolate Chunk Cookies

Pioneer Woman Chocolate Chunk Cookies - recipe card
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These thick and chewy chocolate chunk cookies feature crisp edges with a soft, tender center, studded with generous chunks of semi-sweet chocolate. The balance of brown and granulated sugar gives a deep caramel flavor, while a slightly longer bake ensures a perfect golden finish.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature (65°F / 18°C)
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 6 ounces (170g) semi-sweet chocolate, chopped into 1/2-inch chunks (or use chocolate chips)

Instructions

  1. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper. Accurate oven temperature is critical: cookies will spread too much if the oven is too cool, and will brown unevenly if too hot.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Whisking aerates the flour and evenly distributes the leavening and salt, ensuring consistent rise and seasoning in every bite.
  3. In a large bowl using an electric hand mixer (or stand mixer with paddle attachment), beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl and beaters. Proper creaming incorporates air, which helps cookies rise and stay tender.
  4. Add the egg and vanilla extract to the butter-sugar mixture. Beat on low speed until just combined, about 30 seconds. Do not overmix; overmixing can develop gluten and make cookies tough.
  5. Add the flour mixture all at once to the wet ingredients. Mix on low speed until a few streaks of flour remain, then add the chopped chocolate chunks. Continue mixing on low just until no dry flour is visible and chocolate is evenly distributed. Overmixing after adding flour leads to dense cookies.
  6. Chill the dough in the refrigerator for at least 30 minutes (or up to 2 days). Chilling solidifies the butter, preventing excessive spread and allowing flavors to meld. If skipping this step, cookies will spread thin.
  7. Using a 1.5-tablespoon cookie scoop (or two spoons), portion the dough into 12 equal balls (about 1.5 inches / 3.8 cm each). Place 6 balls on each prepared baking sheet, spacing them at least 2 inches apart to allow for spread.
  8. Bake one sheet at a time on the center rack for 11-13 minutes, until the edges are golden brown and the centers look slightly underbaked and puffy. For a softer cookie, pull them at 11 minutes; for a crisper edge, bake 12-13 minutes. The internal temperature of the cookie should reach 190°F (88°C) for a fully baked yet chewy center.
  9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. During this time, carryover cooking finishes the centers while the cookies set enough to transfer.
  10. Transfer the cookies to a wire rack to cool completely, about 15 minutes. Cooling on the rack prevents soggy bottoms and allows the texture to finalize.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, place a cookie on a microwave-safe plate and microwave for 10-15 seconds (warm, soft) or in a 300°F (149°C) oven for 5 minutes (crisp edges). Dough can be frozen in individual scoops for up to 3 months; bake from frozen, adding 2-3 minutes to the baking time.

Nutrition

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