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–+ servings
Chocolate chunk cookies on half sheet pan with chocolate pieces.
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Chocolate Chunk Cookies

Chocolate chunk cookies recipe uses simple ingredients, chunks of dark chocolate or chocolate chips and Heath bar, soft & chewy, gooey center.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 16 minutes
Refrigeration 2 hours
Total Time 2 hours 31 minutes
Servings 22 cookies
Calories 219kcal
Author Jessica Robinson

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 2 tablespoons molasses
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs (room temperature)
  • 3 cups all-purpose flour
  • 1-2 Heath bar (1.4 ounces) (crushed)
  • 2-3 large bars of dark chocolate bars (3.17-3.50 ounces) (chopped)

Instructions

  • In a large mixing bowl, cream together butter, brown sugar and sugar.
  • Add the vanilla, molasses and one egg at a time and combine.
  • Add the flour, salt, baking powder and baking soda. Combine thoroughly. Scrape the sides and bottom of the bowl occasionally with a rubber spatula.
  • Add the chocolate chunks (or 60% chocolate chips) and Heath bar pieces. Mix only until it's combined.
  • Scoop out cookie dough using an ice cream scoop and place them on a parchment lined sheet pan, placing cookie rounds right up against each other. Cover and refrigerate for a minimum of 2 hours or overnight. (Or transfer the cookie dough into a large zip-style freezer bag and refrigerate, scooping cookies the next day.)
  • Place cookie rounds evenly on a half sheet pan lined with parchment paper leaving a little bit of space in between each cookie. (9-12 cookies will fit on a half sheet pan, depending on how big you scoop them)
  • Bake in a preheated 375-degree F oven for about 16-18 minutes or until lightly golden brown. Turn the sheet pans around half way through baking.
  • The cookies will look soft, but will set while cooling. Let cool on a sheet pan until set (about 10 minutes) before removing with a spatula to cool completely on a wire baking rack.
  • Store any remaining cookies in an airtight container for 4-5 days.

Nutrition

Calories: 219kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 179mg | Potassium: 103mg | Fiber: 1g | Sugar: 16g | Vitamin A: 280IU | Calcium: 29mg | Iron: 1mg