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Homemade Ad Hoc Chocolate Chunk Cookies photo

Ad Hoc Chocolate Chunk Cookies

These Ad Hoc Chocolate Chunk Cookies are pure indulgence! With a perfect balance of chewy and gooey, they’re impossible to resist.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups flour plus 1 tablespoon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter chilled and cut into small pieces
  • 1 cup light brown sugar (or dark brown sugar without the molasses)
  • 1 tablespoon molasses
  • ¾ cup sugar
  • 2 units eggs
  • 1 teaspoon vanilla extract
  • 1½ cups milk chocolate chopped into chip-sized chunks
  • 1½ cups semi-sweet or bittersweet chocolate chopped into chip-sized chunks

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a mixing bowl, whisk together the flour, baking soda, and salt until well blended.
  3. Step 3: In a large mixing bowl, combine the chilled butter, light brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
  4. Step 4: Add molasses, eggs, and vanilla extract to the butter-sugar mixture and mix until well combined.
  5. Step 5: Gradually add the dry mixture into the wet mixture, mixing on low speed until just combined. A few flour streaks are fine.
  6. Step 6: Gently fold in the chopped chocolate chunks using a rubber spatula.
  7. Step 7: Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
  8. Step 8: Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use high-quality chocolate for the best flavor.
  • Chill dough for at least 30 minutes for a thicker texture.
  • Consider browning the butter for a nutty depth.
  • Store in an airtight container for up to a week.