What can I say about a classic Chocolate Chunk Cookie, it’s just good… This is a recipe I’ve used for years and even though I will create new ones and try other recipes that I find here and there, this one is fool proof and reliable. I don’t know about you but I hate it when I go to make cookies, measure all the ingredients, mix it all up, get them all scooped out, pop them into a preheated oven and then they either don’t flatten out and look like little cookie turds or they spread too much and turn into one big cookie cracker. So when it comes to cookies, reliable is where it’s at.
Butter and margarine have different melting points so using a combination will give a more predictable flow (spread) and texture to the cookie.
Classic Chocolate Chunk Oatmeal Cookies
140g Granulated Sugar
285g Butter, salted
360g Light Brown Sugar
8g Vanilla Extract, pure
2 Large Eggs
10g Baking Soda
10g Baking Powder
2g Kosher or Sea salt
115g Slow Oats
610g All purpose Flour
225g Semi Sweet Chocolate chips, I used mini
225g Milk Chocolate Chunks
Preheat oven to 325F or 350F if using convection. Cream sugars, butter and margarine together in a stand mixer on medium speed until light and fluffy, approx. 2 minutes. Add eggs one at a time and incorporate in between, add vanilla.
In a separate bowl, combine flour, baking soda, baking powder, salt and flour and oats and stir with a whisk to evenly distribute ingredients. With the mixer turned off, add the dry ingredients to the butter mixture. Mix on low to start and then on medium until it comes together into a smooth dough.
Once mixed, add both chocolates and mix quickly just to combine.
Using a 2oz scoop, drop cookies onto a parchment lined baking sheet, leaving 1.5″ between cookies. If you don’t have a scoop, roll 2oz balls.
Bake for 9-11 minutes or until they are slightly golden in color and deflate when gently tapped.