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Jason's chocolate chunk cookies
Jason Skrobar's chocolate chunk cookies are perfected with science! They fit every definition of the ideal cookie, and are ready in a flash. Just pour yourself a glass of milk and you're set.
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1-1/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoon vanilla extract
- 2-1/2 cups chopped dark chocolate
- Flaky salt to finish
Directions
- To a mixing bowl add flour, baking soda and salt. Whisk and set aside.
- To the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer and a mixing bowl, add softened butter and both sugars. Mix on medium speed for one minute, stop and scrape the sides. Turn the mixer to high and continue to mix for another two to three minutes. Turn the mixer off, scrape down the sides of the bowl again and add eggs and vanilla extract. Turn the mixer back to high and mix until fully incorporated.
- Turn the mixer speed to low and gradually add the dry ingredients. Once the dry ingredients have been incorporated turn the speed to high and continue to mix for 30 seconds.
- Fold in the chopped chocolate until it is evenly distributed. Cover and refrigerate cookie dough for a minimum of 30 minutes or up to 24 hours.
- When ready to bake remove the cookie dough from the fridge and let sit at room temperature for a few minutes.
- Pre-heat oven to 350°F and line two baking sheets with parchment paper.
- Using a two tablespoon cookie scoop drop portioned balls of dough onto prepared baking sheets 2” apart and bake one sheet at a time for ten minutes.
- Remove from oven and let the cookies cool on the baking sheets for a few minutes before moving them to a wire rack to completely cool. Enjoy!
