Chocolate Chunk Cookies Recipe

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.