This delicious chocolate chunk cookies recipe is adapted from The Unofficial Virgin River Cookbook. I shared a spotlight earlier in the week. Their title in the book is Happiness is a Chocolate Chunk Cookie and I really can’t argue with that.
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Chocolate Chunk Cookies Recipe
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 tsp kosher salt
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp baking soda
- 8 oz semi sweet chocolate, chopped
- 1/2 cup dried cranberries mixed with 2 tsp flour
- In a large bowl mix together the melted butter, both sugars and the salt until smooth
- Stir in the eggs
- In a medium bowl combine the flour and baking soda. Whisk to combine.
- Add the flour mixture to the butter/sugar mixture and mix together until just combined. Do not overmix.
- Fold in the chopped chocolate and dried cranberries.
- Place the bowl with dough in the freezer for 30 minutes or overnight in the refrigerator.
- When ready to bake: line baking sheets with parchment
- Preheat oven to 370 (not a typo)
- Using a large scoop (or 3TBS at a time) place balls of dough 2″ apart on the prepared sheets
- Bake in the preheated oven for 12 to 15 minutes, rotating the sheets halfway through baking.
- Cool on a wire rack for about 5 minutes before removing from the pan to fully cool.
How Were the Chocolate Chunk Cookies?
Honestly? A little sweet but still good. I am thinking these would make delicious end pieces for ice cream sandwiches. Of course you can also make them much smaller if you don’t want a cookie the size of your head.
PrintChocolate Chunk Cookies Recipe
BIG, crisp, chocolate chunk cookies with dried cranberries. From The Unofficial Virgin River Cookbook
Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 tsp kosher salt
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp baking soda
- 8 oz semi sweet chocolate, chopped
- 1/2 cup dried cranberries mixed with 2 tsp flour
Instructions
- In a large bowl mix together the melted butter, both sugars and the salt until smooth
- Stir in the eggs
- In a medium bowl combine the flour and baking soda. Whisk to combine.
- Add the flour mixture to the butter/sugar mixture and mix together until just combined. Do not overmix.
- Fold in the chopped chocolate and dried cranberries.
- Place the bowl with dough in the freezer for 30 minutes or overnight in the refrigerator.
- When ready to bake: line baking sheets with parchment
- Preheat oven to 370
- Using a large scoop (or 3TBS at a time) place balls of dough 2″ apart on the prepared sheets
- Bake in the preheated oven for 12 to 15 minutes, rotating the sheets halfway through baking.
- Cool on a wire rack for about 5 minutes before removing from the pan to fully cool.
Notes
I made a double batch so that is why you see so many cookies in my photos
