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Brown Butter Chocolate Chunk Cookies Irresistible Treat

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- 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 teaspoons vanilla extract - 2 large eggs - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups chocolate chunks (milk or dark) - 1/2 cup chopped pecans or walnuts (optional) The main ingredients in these cookies create a rich and sweet base. The unsalted butter adds creaminess, while brown sugar gives a lovely depth to the flavor. I love using both brown and granulated sugar. This mix brings the perfect sweetness and chewiness to each bite. The dry ingredients are just as important. All-purpose flour gives the cookies structure. Baking soda helps them rise, while salt balances the sweetness. I always add a pinch of salt. It enhances the flavor and makes the cookies taste better. For the mix-ins, I recommend using chocolate chunks. You can choose milk or dark chocolate, depending on your taste. The chunks melt beautifully and create gooey pockets of chocolate. If you want, add chopped nuts like pecans or walnuts. They add crunch and a nice nutty flavor. {{ingredient_image_1}} - Melt butter over medium heat until golden brown. - Allow cooling slightly before use. To make brown butter, you need to melt the unsalted butter in a medium saucepan. Stir it often as it heats. In about 5 to 7 minutes, it will turn a lovely golden brown color. This step is key for rich flavor. The nutty aroma is a good sign that it’s ready. Make sure to let it cool a bit before mixing it with the other ingredients. - Combine brown butter, brown sugar, and granulated sugar. - Add vanilla extract and eggs one at a time. In a large mixing bowl, add the brown butter along with the brown sugar and granulated sugar. Mix them well until they are all combined. Next, add the vanilla extract. After that, crack in the eggs, one at a time. Mix well after each egg. This helps the batter stay smooth. - Whisk flour, baking soda, and salt in a separate bowl. - Gradually mix dry ingredients into wet ingredients. Take a separate bowl and whisk together the all-purpose flour, baking soda, and salt. This step helps to distribute the baking soda evenly. Slowly add this mixture to the wet ingredients. Mix gently until the flour is just absorbed. Be careful not to overmix; you want soft cookies. - Fold in chocolate chunks and nuts. - Refrigerate dough for at least 30 minutes. After mixing, fold in the chocolate chunks and nuts if you are using them. Chilling the dough is very important. Wrap it in plastic and put it in the fridge for at least 30 minutes. This helps the flavors develop and keeps the cookies from spreading too much while baking. - Preheat the oven to 350°F (175°C). - Drop dough on prepared baking sheet. - Bake for 10-12 minutes and cool on wire rack. Preheat your oven to 350°F, or 175°C. Line a baking sheet with parchment paper. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the sheet. Space them about 2 inches apart. Bake for 10 to 12 minutes. The edges should be golden, and the centers may look a bit underbaked. Let them cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool fully. Enjoy! Using brown butter is key to rich flavor. It adds a nutty taste that makes cookies great. To make brown butter, melt unsalted butter on medium heat. Stir it often until it turns golden. This takes about 5-7 minutes. Let it cool slightly before mixing it in. Chilling the dough is also important. It firms up the butter and helps the cookies hold their shape. I suggest chilling the dough for at least 30 minutes. This helps the flavors come together, too. You can add spices to boost flavor. A pinch of sea salt or cinnamon brightens the sweet taste. You can also use vanilla extract for a classic vibe. Try adding espresso powder for a bold kick. When it comes to chocolate, you have options. Use milk chocolate for sweetness or dark chocolate for richness. Mixing in chopped pecans or walnuts adds crunch and flavor. You can even skip nuts for a nut-free version. For the perfect cookie size, use a cookie scoop. A tablespoon works too. Aim for rounded balls of dough about 2 inches apart. This helps them bake evenly. To check for doneness, look for golden edges. The center should look slightly underbaked. This ensures a chewy texture. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. Pro Tips Chill the Dough: Refrigerating the cookie dough for at least 30 minutes enhances the flavor and texture while preventing excessive spreading during baking. Brown Butter Technique: Pay close attention when browning the butter; it can go from perfect to burnt quickly. Stir frequently to achieve a rich, nutty aroma. Measuring Flour: For best results, use the spoon and level method to measure your flour. This helps avoid dense cookies due to too much flour being packed into the measuring cup. Customize Your Mix-ins: Feel free to experiment with different types of chocolate or nuts. Dark chocolate adds a sophisticated touch, while nuts give great texture. {{image_2}} You can choose between dark and milk chocolate for this cookie recipe. Dark chocolate adds a rich, bold flavor, while milk chocolate brings sweetness. I love using chocolate chunks because they melt nicely and give a gooey texture. If you prefer, you can also use chocolate chips instead of chunks. Chips are smaller and easier to mix in, but they won’t melt as much. If you have nut allergies or just prefer a nut-free cookie, don’t worry! You can simply leave out the nuts. Alternatively, you can replace nuts with seeds like sunflower or pumpkin seeds. This keeps your cookies crunchy while being safe for everyone. Want to add a twist to your cookies? Try adding espresso powder for a coffee kick. Just a teaspoon can enhance the chocolate flavor. If you like citrus, add a bit of orange zest. This will brighten the taste and add a fresh note. You can also explore other extracts like almond or mint for different flavor profiles. To keep your cookies fresh, store them in an airtight container. Place a piece of bread in the container to help maintain moisture. This keeps cookies soft for up to a week. If you want a crunchy cookie, just skip the bread. You can freeze both the dough and the baked cookies. For dough, scoop it into balls and freeze on a baking sheet. Once firm, transfer the dough balls to a freezer bag. They last up to three months. For baked cookies, let them cool, then store in an airtight container. They can stay fresh for up to three months too. If your cookies lose their charm, you can refresh them. To revive baked cookies, warm them in the oven at 350°F for a few minutes. This brings back the softness. If you froze the dough, bake directly from the freezer. Just add a minute or two to the bake time for perfect results. Yes, you can use salted butter. However, it will change the cookie's taste. You may want to cut back on the added salt. Salted butter can add a nice flavor, but be careful not to make the cookies too salty. Look for golden edges and a soft center. The cookies should appear slightly underbaked in the middle. They will firm up as they cool on the baking sheet. Trust your eyes and don't let them bake too long. You can use granulated sugar in a pinch. If you want a similar taste, mix granulated sugar with molasses. Use one cup of granulated sugar and add one tablespoon of molasses. This gives you the same rich flavor. Chill the dough for at least 30 minutes. This step helps the cookies hold their shape. Make sure not to overmix the dough when adding flour. These tips keep your cookies thick and chewy. You can use whole wheat flour. It will change the texture and flavor slightly. Use half whole wheat flour and half all-purpose flour for a good mix. This way, you get a nuttier taste while still keeping the texture nice. In this blog post, we explored the key ingredients for delicious cookies, from wet to dry. We included essential tips for perfect texture and flavor enhancements. I shared simple steps to make, chill, and bake your cookies. Don’t forget to try variations that excite your taste buds. Store your cookies well, so they stay fresh. With these insights, you're ready to impress with your baking skills. Enjoy making and sharing your tasty treats!

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Indulge in the warm, nutty flavor of brown butter with my Brown Butter Chocolate Chunk Cookies! These treats bring a rich twist to the classic cookie, combining gooey chocolate chunks and a hint of vanilla in each bite. In this guide, I’ll share easy steps and tips for perfecting these cookies, ensuring they’re a hit every time. Get ready to bake something truly irresistible and satisfy your sweet tooth!

Why I Love This Recipe

  1. Rich Flavor: The brown butter adds a deep, nutty flavor that elevates these cookies to a new level of deliciousness.
  2. Chewy Texture: The combination of brown sugar and chilling the dough creates a perfectly chewy texture that everyone loves.
  3. Customizable: You can easily swap in different types of chocolate or nuts to suit your taste preferences.
  4. Perfect for Sharing: With 24 cookies in a batch, they are ideal for sharing with friends and family or enjoying throughout the week.

Ingredients

Main Ingredients List

– 1 cup unsalted butter

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 2 teaspoons vanilla extract

– 2 large eggs

Dry Ingredients

– 3 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

Mix-ins and Optional Ingredients

– 1 1/2 cups chocolate chunks (milk or dark)

– 1/2 cup chopped pecans or walnuts (optional)

The main ingredients in these cookies create a rich and sweet base. The unsalted butter adds creaminess, while brown sugar gives a lovely depth to the flavor. I love using both brown and granulated sugar. This mix brings the perfect sweetness and chewiness to each bite.

The dry ingredients are just as important. All-purpose flour gives the cookies structure. Baking soda helps them rise, while salt balances the sweetness. I always add a pinch of salt. It enhances the flavor and makes the cookies taste better.

For the mix-ins, I recommend using chocolate chunks. You can choose milk or dark chocolate, depending on your taste. The chunks melt beautifully and create gooey pockets of chocolate. If you want, add chopped nuts like pecans or walnuts. They add crunch and a nice nutty flavor.

Step-by-Step Instructions

Preparing the Brown Butter

– Melt butter over medium heat until golden brown.

– Allow cooling slightly before use.

To make brown butter, you need to melt the unsalted butter in a medium saucepan. Stir it often as it heats. In about 5 to 7 minutes, it will turn a lovely golden brown color. This step is key for rich flavor. The nutty aroma is a good sign that it’s ready. Make sure to let it cool a bit before mixing it with the other ingredients.

Mixing Wet Ingredients

– Combine brown butter, brown sugar, and granulated sugar.

– Add vanilla extract and eggs one at a time.

In a large mixing bowl, add the brown butter along with the brown sugar and granulated sugar. Mix them well until they are all combined. Next, add the vanilla extract. After that, crack in the eggs, one at a time. Mix well after each egg. This helps the batter stay smooth.

Combining Dry Ingredients

– Whisk flour, baking soda, and salt in a separate bowl.

– Gradually mix dry ingredients into wet ingredients.

Take a separate bowl and whisk together the all-purpose flour, baking soda, and salt. This step helps to distribute the baking soda evenly. Slowly add this mixture to the wet ingredients. Mix gently until the flour is just absorbed. Be careful not to overmix; you want soft cookies.

Chilling the Dough

– Fold in chocolate chunks and nuts.

– Refrigerate dough for at least 30 minutes.

After mixing, fold in the chocolate chunks and nuts if you are using them. Chilling the dough is very important. Wrap it in plastic and put it in the fridge for at least 30 minutes. This helps the flavors develop and keeps the cookies from spreading too much while baking.

Baking the Cookies

– Preheat the oven to 350°F (175°C).

– Drop dough on prepared baking sheet.

– Bake for 10-12 minutes and cool on wire rack.

Preheat your oven to 350°F, or 175°C. Line a baking sheet with parchment paper. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the sheet. Space them about 2 inches apart. Bake for 10 to 12 minutes. The edges should be golden, and the centers may look a bit underbaked. Let them cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool fully. Enjoy!

Tips & Tricks

Achieving Perfect Texture

Using brown butter is key to rich flavor. It adds a nutty taste that makes cookies great. To make brown butter, melt unsalted butter on medium heat. Stir it often until it turns golden. This takes about 5-7 minutes. Let it cool slightly before mixing it in.

Chilling the dough is also important. It firms up the butter and helps the cookies hold their shape. I suggest chilling the dough for at least 30 minutes. This helps the flavors come together, too.

Flavor Enhancements

You can add spices to boost flavor. A pinch of sea salt or cinnamon brightens the sweet taste. You can also use vanilla extract for a classic vibe. Try adding espresso powder for a bold kick.

When it comes to chocolate, you have options. Use milk chocolate for sweetness or dark chocolate for richness. Mixing in chopped pecans or walnuts adds crunch and flavor. You can even skip nuts for a nut-free version.

Baking Techniques

For the perfect cookie size, use a cookie scoop. A tablespoon works too. Aim for rounded balls of dough about 2 inches apart. This helps them bake evenly.

To check for doneness, look for golden edges. The center should look slightly underbaked. This ensures a chewy texture. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack.

Pro Tips

  1. Chill the Dough: Refrigerating the cookie dough for at least 30 minutes enhances the flavor and texture while preventing excessive spreading during baking.
  2. Brown Butter Technique: Pay close attention when browning the butter; it can go from perfect to burnt quickly. Stir frequently to achieve a rich, nutty aroma.
  3. Measuring Flour: For best results, use the spoon and level method to measure your flour. This helps avoid dense cookies due to too much flour being packed into the measuring cup.
  4. Customize Your Mix-ins: Feel free to experiment with different types of chocolate or nuts. Dark chocolate adds a sophisticated touch, while nuts give great texture.

Variations

Different Types of Chocolate

You can choose between dark and milk chocolate for this cookie recipe. Dark chocolate adds a rich, bold flavor, while milk chocolate brings sweetness. I love using chocolate chunks because they melt nicely and give a gooey texture. If you prefer, you can also use chocolate chips instead of chunks. Chips are smaller and easier to mix in, but they won’t melt as much.

Nut-Free Options

If you have nut allergies or just prefer a nut-free cookie, don’t worry! You can simply leave out the nuts. Alternatively, you can replace nuts with seeds like sunflower or pumpkin seeds. This keeps your cookies crunchy while being safe for everyone.

Flavor Infusions

Want to add a twist to your cookies? Try adding espresso powder for a coffee kick. Just a teaspoon can enhance the chocolate flavor. If you like citrus, add a bit of orange zest. This will brighten the taste and add a fresh note. You can also explore other extracts like almond or mint for different flavor profiles.

Storage Info

Short-term Storage

To keep your cookies fresh, store them in an airtight container. Place a piece of bread in the container to help maintain moisture. This keeps cookies soft for up to a week. If you want a crunchy cookie, just skip the bread.

Long-term Storage

You can freeze both the dough and the baked cookies. For dough, scoop it into balls and freeze on a baking sheet. Once firm, transfer the dough balls to a freezer bag. They last up to three months. For baked cookies, let them cool, then store in an airtight container. They can stay fresh for up to three months too.

Refreshing Cookies

If your cookies lose their charm, you can refresh them. To revive baked cookies, warm them in the oven at 350°F for a few minutes. This brings back the softness. If you froze the dough, bake directly from the freezer. Just add a minute or two to the bake time for perfect results.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter. However, it will change the cookie’s taste. You may want to cut back on the added salt. Salted butter can add a nice flavor, but be careful not to make the cookies too salty.

How do I know when the cookies are done baking?

Look for golden edges and a soft center. The cookies should appear slightly underbaked in the middle. They will firm up as they cool on the baking sheet. Trust your eyes and don’t let them bake too long.

What can I substitute for brown sugar?

You can use granulated sugar in a pinch. If you want a similar taste, mix granulated sugar with molasses. Use one cup of granulated sugar and add one tablespoon of molasses. This gives you the same rich flavor.

How to prevent cookies from spreading too much?

Chill the dough for at least 30 minutes. This step helps the cookies hold their shape. Make sure not to overmix the dough when adding flour. These tips keep your cookies thick and chewy.

Can I use whole wheat flour in this recipe?

You can use whole wheat flour. It will change the texture and flavor slightly. Use half whole wheat flour and half all-purpose flour for a good mix. This way, you get a nuttier taste while still keeping the texture nice.

In this blog post, we explored the key ingredients for delicious cookies, from wet to dry. We included essential tips for perfect texture and flavor enhancements. I shared simple steps to make, chill, and bake your cookies. Don’t forget to try variations that excite your taste buds. Store your cookies well, so they stay fresh. With these insights, you’re ready to impress with your baking skills. Enjoy making and sharing your tasty treat

- 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 teaspoons vanilla extract - 2 large eggs - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups chocolate chunks (milk or dark) - 1/2 cup chopped pecans or walnuts (optional) The main ingredients in these cookies create a rich and sweet base. The unsalted butter adds creaminess, while brown sugar gives a lovely depth to the flavor. I love using both brown and granulated sugar. This mix brings the perfect sweetness and chewiness to each bite. The dry ingredients are just as important. All-purpose flour gives the cookies structure. Baking soda helps them rise, while salt balances the sweetness. I always add a pinch of salt. It enhances the flavor and makes the cookies taste better. For the mix-ins, I recommend using chocolate chunks. You can choose milk or dark chocolate, depending on your taste. The chunks melt beautifully and create gooey pockets of chocolate. If you want, add chopped nuts like pecans or walnuts. They add crunch and a nice nutty flavor. {{ingredient_image_1}} - Melt butter over medium heat until golden brown. - Allow cooling slightly before use. To make brown butter, you need to melt the unsalted butter in a medium saucepan. Stir it often as it heats. In about 5 to 7 minutes, it will turn a lovely golden brown color. This step is key for rich flavor. The nutty aroma is a good sign that it’s ready. Make sure to let it cool a bit before mixing it with the other ingredients. - Combine brown butter, brown sugar, and granulated sugar. - Add vanilla extract and eggs one at a time. In a large mixing bowl, add the brown butter along with the brown sugar and granulated sugar. Mix them well until they are all combined. Next, add the vanilla extract. After that, crack in the eggs, one at a time. Mix well after each egg. This helps the batter stay smooth. - Whisk flour, baking soda, and salt in a separate bowl. - Gradually mix dry ingredients into wet ingredients. Take a separate bowl and whisk together the all-purpose flour, baking soda, and salt. This step helps to distribute the baking soda evenly. Slowly add this mixture to the wet ingredients. Mix gently until the flour is just absorbed. Be careful not to overmix; you want soft cookies. - Fold in chocolate chunks and nuts. - Refrigerate dough for at least 30 minutes. After mixing, fold in the chocolate chunks and nuts if you are using them. Chilling the dough is very important. Wrap it in plastic and put it in the fridge for at least 30 minutes. This helps the flavors develop and keeps the cookies from spreading too much while baking. - Preheat the oven to 350°F (175°C). - Drop dough on prepared baking sheet. - Bake for 10-12 minutes and cool on wire rack. Preheat your oven to 350°F, or 175°C. Line a baking sheet with parchment paper. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the sheet. Space them about 2 inches apart. Bake for 10 to 12 minutes. The edges should be golden, and the centers may look a bit underbaked. Let them cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool fully. Enjoy! Using brown butter is key to rich flavor. It adds a nutty taste that makes cookies great. To make brown butter, melt unsalted butter on medium heat. Stir it often until it turns golden. This takes about 5-7 minutes. Let it cool slightly before mixing it in. Chilling the dough is also important. It firms up the butter and helps the cookies hold their shape. I suggest chilling the dough for at least 30 minutes. This helps the flavors come together, too. You can add spices to boost flavor. A pinch of sea salt or cinnamon brightens the sweet taste. You can also use vanilla extract for a classic vibe. Try adding espresso powder for a bold kick. When it comes to chocolate, you have options. Use milk chocolate for sweetness or dark chocolate for richness. Mixing in chopped pecans or walnuts adds crunch and flavor. You can even skip nuts for a nut-free version. For the perfect cookie size, use a cookie scoop. A tablespoon works too. Aim for rounded balls of dough about 2 inches apart. This helps them bake evenly. To check for doneness, look for golden edges. The center should look slightly underbaked. This ensures a chewy texture. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. Pro Tips Chill the Dough: Refrigerating the cookie dough for at least 30 minutes enhances the flavor and texture while preventing excessive spreading during baking. Brown Butter Technique: Pay close attention when browning the butter; it can go from perfect to burnt quickly. Stir frequently to achieve a rich, nutty aroma. Measuring Flour: For best results, use the spoon and level method to measure your flour. This helps avoid dense cookies due to too much flour being packed into the measuring cup. Customize Your Mix-ins: Feel free to experiment with different types of chocolate or nuts. Dark chocolate adds a sophisticated touch, while nuts give great texture. {{image_2}} You can choose between dark and milk chocolate for this cookie recipe. Dark chocolate adds a rich, bold flavor, while milk chocolate brings sweetness. I love using chocolate chunks because they melt nicely and give a gooey texture. If you prefer, you can also use chocolate chips instead of chunks. Chips are smaller and easier to mix in, but they won’t melt as much. If you have nut allergies or just prefer a nut-free cookie, don’t worry! You can simply leave out the nuts. Alternatively, you can replace nuts with seeds like sunflower or pumpkin seeds. This keeps your cookies crunchy while being safe for everyone. Want to add a twist to your cookies? Try adding espresso powder for a coffee kick. Just a teaspoon can enhance the chocolate flavor. If you like citrus, add a bit of orange zest. This will brighten the taste and add a fresh note. You can also explore other extracts like almond or mint for different flavor profiles. To keep your cookies fresh, store them in an airtight container. Place a piece of bread in the container to help maintain moisture. This keeps cookies soft for up to a week. If you want a crunchy cookie, just skip the bread. You can freeze both the dough and the baked cookies. For dough, scoop it into balls and freeze on a baking sheet. Once firm, transfer the dough balls to a freezer bag. They last up to three months. For baked cookies, let them cool, then store in an airtight container. They can stay fresh for up to three months too. If your cookies lose their charm, you can refresh them. To revive baked cookies, warm them in the oven at 350°F for a few minutes. This brings back the softness. If you froze the dough, bake directly from the freezer. Just add a minute or two to the bake time for perfect results. Yes, you can use salted butter. However, it will change the cookie's taste. You may want to cut back on the added salt. Salted butter can add a nice flavor, but be careful not to make the cookies too salty. Look for golden edges and a soft center. The cookies should appear slightly underbaked in the middle. They will firm up as they cool on the baking sheet. Trust your eyes and don't let them bake too long. You can use granulated sugar in a pinch. If you want a similar taste, mix granulated sugar with molasses. Use one cup of granulated sugar and add one tablespoon of molasses. This gives you the same rich flavor. Chill the dough for at least 30 minutes. This step helps the cookies hold their shape. Make sure not to overmix the dough when adding flour. These tips keep your cookies thick and chewy. You can use whole wheat flour. It will change the texture and flavor slightly. Use half whole wheat flour and half all-purpose flour for a good mix. This way, you get a nuttier taste while still keeping the texture nice. In this blog post, we explored the key ingredients for delicious cookies, from wet to dry. We included essential tips for perfect texture and flavor enhancements. I shared simple steps to make, chill, and bake your cookies. Don’t forget to try variations that excite your taste buds. Store your cookies well, so they stay fresh. With these insights, you're ready to impress with your baking skills. Enjoy making and sharing your tasty treats!

Brown Butter Chocolate Chunk Cookies

Delicious cookies made with brown butter and chocolate chunks, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 2 granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 salt
  • 1.5 cups chocolate chunks (milk or dark, your choice)
  • 0.5 cup chopped pecans or walnuts (optional)

Instructions
 

  • In a medium saucepan over medium heat, melt the butter, stirring frequently until it turns golden brown and develops a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.
  • In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mixing until well combined.
  • Add the vanilla extract and eggs to the sugar mixture, one at a time, ensuring each is fully incorporated before adding the next.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until the flour is absorbed. Do not overmix.
  • Fold in the chocolate chunks and chopped nuts (if using).
  • Cover the dough and refrigerate for at least 30 minutes (this helps in developing flavor and prevents the cookies from spreading too much).
  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, spaced about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers appear slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, dusted with a light sprinkle of sea salt for an elevated touch, and pair them with a glass of cold milk or a scoop of vanilla ice cream on the side for an indulgent treat.
Keyword chocolate, cookies, dessert

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