Chocolate Chip Chocolate Chunk Cookies
Confession time. I am a chocolate chip addict. Phew, I feel better.
Whenever I see a recipe that calls for chocolate chips, I tend to add more; and I am not just talking about the chips that I pop into my mouth. I, also, have a bit of a frozen chocolate cookie dough addiction. I love taking a frozen dough ball and smushing (a very technical word) extra chips into the ball so I, basically, have a zillion chocolate bits in every bite.
I wondered if chocolate chunks on the outside of a baked cookie would make me as happy as the frozen balls. Obviously, I had to find out, which is how Chocolate Chip Chocolate Chunk Cookies came about.
I baked chocolate chip cookies that were packed with chocolate chips and then topped them with chocolate chunks once they came out of the oven. I had to work fast when doing this because the cookies cool, pretty quickly.
I tried putting the chips on top two ways, vertically and horizontally. I decided I liked the horizontal look more but feel free to place the chips whichever way you prefer.
I learned a lot. The chunks hold their shape but must be cooled in either the refrigerator or the freezer to go back to their delicious crunch state, which was my original goal.
Once they are cooled, they hold their shape without the need to refrigerate again. I store my Chocolate Chip Chocolate Chunk Cookies in the freezer. I know that they are not the same as cookie dough balls but they do satisfy the craving!
Watch it:
| Chocolate Chip Chocolate Chunk Cookies | Print |
- 16 tablespoons (2 sticks) unsalted butter, softened
- ¾ cup sugar
- ¾ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¼ cups chocolate chips
- chocolate chunks – 12 ounces or more
- Line three baking sheets with parchment paper and set aside. Preheat the oven to 350°.
- Cream the butter, sugar and brown sugar until light and fluffy, about 3 minutes. Blend in the eggs one at a time. Add the vanilla. Add the flour, baking soda and salt and turn the mixer on/off so that the dry ingredients do not go flying all over the kitchen. Lastly, add the chocolate chips.
- Using a small cookie dough scoop, drop the cookies onto the prepared baking pans. Bake in a 350° oven for 12-14 minutes, rotating the pans top to bottom and front to back halfway through.
- Immediately after taking the cookies out of the oven, carefully place chocolate chunks onto the tops of the cookies.
- Cool completely, if you can wait that long. Store in the freezer.
I just baked and ate a few chocolate chip cookies myself, Betsy, so I feel we’re kindred spirits in that regard. I love the look of those big, beautiful chocolate chunks on top of your CCCs. Thanks for the tips on getting the chunks crunchy again. One should always have cookies in the freezer for when the craving hits!
Nancy,
Great minds think alike!! Thanks so much for your comments. <3
I think it just shows you love what you do! You have a deep deep appreciation for cookie dough. I can relate. Let’s get real—-what REAL woman could resist those huge chunks of chocolate?
Carol,
You are so right…with all of your comments and your question, too!! 🙂
chocolate anything = yum. looks good!
Nicole,
Thanks so much. Quite the compliment from one picky chick!! 🙂
I have a feeling these babies would be given thumbs up from the whole family! More chocolate is ALWAYS better 🙂
That Skinny Chick Can Bake,
If you get thumbs up from the ENTIRE family, then I KNOW this is a keeper recipe!! <3