Step 1: Prep the Dough
- Preheat oven to 350°F (175°C) .
- In a bowl, cream butter and sugars until fluffy (2–3 minutes).
- Mix in flour, baking soda, and salt until combined.
Step 2: Add Chocolate
- Fold in chocolate chunks for gooey pockets.
- Chill dough for 30 minutes (for thick, bakery-style texture).
Step 3: Bake to Perfection
- Scoop dough into ¼-cup portions and space on a baking sheet.
- Bake for 14–16 minutes until golden and slightly cracked.
Step 4: Cool & Serve
- Let cool for 5 minutes (centers stay soft!).
- Pair with ice cream or a cold glass of milk for ultimate indulgence.
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Variations to Elevate Your Cookies
- Gluten-Free : Replace flour with a 1:1 GF blend and ensure chocolate is GF-certified.
- Vegan : Use plant-based butter, coconut sugar, and vegan chocolate chunks.
- Low-Sugar Hack : Swap brown sugar with 1¼ cups monk fruit or erythritol .
- Protein Twist : Add 1 scoop vanilla protein powder to the dough.
Storage & Baking Tips
- Refrigerate : Store unbaked dough in an airtight container for up to 3 days (bake as needed).
- Freeze : Freeze dough balls in parchment-lined bags for 3 months . Bake from frozen + add 2 minutes.
- Grab-and-Go Hack : Double the batch and portion into cookie jars with a side of hot cocoa mix.
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FAQs: Answering Your Top Questions
Q: Can I use melted butter?
A: No! Room-temperature butter ensures the right texture—melted butter leads to flat cookies.
Q: How to get crispy edges?
A: Don’t over-chill the dough—bake straight from the fridge for maximum crackle.
Q: Can I make smaller cookies?
A: Yes! Adjust baking time to 10–12 minutes for 24 regular-sized cookies.
Q: What if I don’t have chocolate chunks?
A: Chop a dark chocolate bar into rough pieces for similar texture.
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Final Thoughts
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