Chewy Chocolate Chunk Cookies

Chewy...Gooey...and dangerously addicting. I know there are millions of chocolate chip and chocolate chunk cookie recipes online but this one is a W I N N E R. Easy, tasty, and definitely one to hide if you have no self control... #guilty

Let's face it... nothing beats a good cookie. Except maybe two or three good cookies. And this recipe is the kind of recipe where eating just one cookie is not an option.

I like me a CHEWY chocolate chunk cookie, but that might not work for you! If you want them to be crisper, then bake them for longer. And if you want them to be eeextra crispy, then switch out the oat flour for just 1/2 cup of regular flour.

Now - let's talk about chilling times. Ever wonder why bakeries always seem to make the most amazingly round and perfect cookies? That's because they are chilling their dough before they shape and bake their cookies. Chilling time is crucial if you want a great batch of gooey yet round and fluffy cookies. This recipe suggests a double chilling time. One for 20 minutes after the dough has been thoroughly mixed in the bowl. Then for 5 minutes once you have shaped them on the tray. I usually chill mine in the freezer because I never have space in the fridge. Pick whatever works for you. What you want is for them to feel solid and dry on the outside before you take them out.

Also - you can freeze this cookie dough and bake it later if you'd like! I know... dangerous. This doesn't mean you should make two batches and have your entire freezer full of frozen cookie dough, but I also wouldn't discourage that behavior. You do you. Just take out the frozen shaped cookie dough balls 5 - 10 minutes before baking them and then bake them for the same amount of time.

I used a combination of dark chocolate and white chocolate chunks, but you can do whatever you'd like.

Kitchen equipment you will need:

• Mixing Bowl

• Whisk

• Mixing Spoon

• Measuring Spoons

• Measuring Cups

• Parchment Paper

• 2 Baking Sheets

• Wire cooling racks (if you have them)

• Ice cream scoop (optional for shaping)

Ingredients:

• 1 stick melted Unsalted Butter

• ½ cup melted Coconut Oil

• 2 Eggs

• 1 cup Brown Sugar

• ½ cup White Sugar

• 1 teaspoon Baking Soda

• 1 teaspoon Vanilla

• 1 teaspoon Salt

• 1 cup Oat Flour (if you can't find Oat Flour, feel free to take some quick oats or rolled oats and blend into a fine powder in a blender or food processor)

• 2 cups Bread Flour (but All Purpose flour would be good as well!)

• 1 ½ bars chopped Dark Chocolate

• 1 bar chopped White Chocolate

Ok. Let's GO.

RECIPE LEVEL: Easy Peasy

HANDS-ON TIME: 15 - 20 minutes

CHILLING TIME: 20 - 30 minutes (you can also freeze the dough and bake at a later time)

BAKING TIME: 12 - 15 minutes

Method:

1. Preheat oven to 375F.

2. Combine butter, oil, vanilla and both sugars in a large bowl using a whisk. Then add the eggs one at a time and combine (but do not over mix.)

3. Switch out your whisk to a mixing spoon and add the flours, salt and baking soda. Mix thoroughly then add your chopped chocolate. Once mixed through, place the mixing bowl with your dough in the freezer for 20 minutes.

4. In the meantime, line two baking sheets with parchment paper. Once the cookies are ready, begin shaping. You will want about two tablespoons of dough per cookie. If you have a small ice cream scoop (or even a cookie scoop - cuz you a nerd) then use it. These are big cookies. Place only 6 on a sheet at a time (2 per row.) You want to make sure you give them enough space in the oven for when they spread.

5. Place the sheet of prepared cookies in the freezer for 5 minutes while you shape the next set of 6. Once those 5 minutes have passed, place the first sheet in the oven and place the second sheet in the freezer until it is time to bake them.

6. Bake cookies for 12 - 15 minutes. I prefer mine to be gooey so I only bake them for 12 minutes. Once baked, take them out and let them cool on the tray for a few minutes. Place the second sheet of shaped cookies in the oven and bake for the desired time.

7. Once the cookies are cooled, carefully transfer from baking sheet to wire rack to cool. If you don't have a wire rack then set them on several plates lined with some paper towels.

8. This recipe makes about 15 - 17 cookies. I dare you not to eat them all...

Now, get yourself a glass of milk and eat these like the adult-child you are!

Tag me @masamamafood on Instagram if you make them - I wanna see!

Buen provecho!

Tag me @masamamafood!