Who doesn't love a chocolate chip cookie? What differs is how people like them - thin and chewy or thick and cakey, crunchy and crisp-edged, with oats or pecans or not. I've never been one to turn down a chocolate chip cookie - particularly the homemade kind - but given the choice, I'm partial to the thicker, dense but chewy (not cakey) kind. No matter what your preference, it's a matter of tweaking the butter-sugar-egg-flour ratio to get the texture you like best - more butter and sugar will make them thinner/chewier, and more egg and flour makes them thicker and cakier. Some say refrigerating your dough overnight makes for more flavourful cookies, but who can wait that long?
The other trick I use when making cookies is to buy dark chocolate bars and chop them, adding a range of sizes from larger chunks that create dark pools of chocolate in each cookie, to tiny bits that more evenly disperse throughout the dough. Whether you use traditional chips or chopped chocolate, this cookie recipe may just become your go-to.
Dense + Chewy Chocolate Chunk Cookies
3/4 cup butter, at room temp
1 cup packed brown sugar
1/4 cup sugar
1 large egg
2 tsp vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1-2 cups chocolate chips or chopped chunks
Preheat oven to 350F.
In a large bowl, beat the butter and sugars until pale and almost fluffy. Beat in the egg and vanilla.
Add the flour, baking soda and salt and stir or beat on low until almost combined; add the chocolate chunks and stir just until blended.
Drop dough by the spoonful onto a parchment-lined (or buttered) sheet and bake for 10-14 minutes (depending on their size) until golden around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes about 2 dozen large cookies.