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Can’t Stop Baking These Cookies – Third Night in a Row!

Can't Stop Baking These Cookies

Can’t Stop Baking These Cookies – Third Night in a Row!
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Ingredients Equipment Method Notes

Ingredients
  

  • - 1 cup unsalted butter melted & cooled slightly
  • - 1 cup brown sugar packed
  • - ½ cup granulated sugar
  • - 2 tsp vanilla extract
  • - 2 large eggs
  • - 2 ½ cups all-purpose flour
  • - 1 tsp baking soda
  • - ½ tsp baking powder
  • - ½ tsp salt
  • - 1 ½ cups dark chocolate chunks or chips
  • - Optional: flaky sea salt for topping

Equipment

  • mixing bowls
  • whisk
  • Spoon or spatula
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

  1. Melt the butter and let it cool slightly.
  2. In a large bowl, whisk together butter, brown sugar, and white sugar until smooth.
  3. Add eggs and vanilla. Mix until glossy.
  4. In a separate bowl, combine flour, baking soda, baking powder, and salt.
  5. Gradually mix dry ingredients into wet until just combined.
  6. Fold in chocolate chunks.
  7. Chill dough for 30–60 mins (optional).
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  9. Scoop dough (2 tbsp each), place on baking sheet, top with extra chocolate and sea salt.
  10. Bake for 10–12 mins until edges are golden and centers slightly underbaked.
  11. Cool 5–10 mins on tray, then transfer to wire rack.

Notes

- Use chopped chocolate for gooey pools of melted chocolate.
- Swap in white or milk chocolate for variation.
- Store cookies in an airtight container for 3–4 days (or freeze).