Warm Chocolate Chunk Cookie Recipe
served with vanilla bean gelato
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Ingredients
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Cookie Dough
To Serve
Method
Cookie Dough
- 1
Preheat oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 2
Cream butter and sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes.
- 3
Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- 5
Mix dry and wet ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 6
Fold in chocolate chunks
Using a spatula, fold in the semi-sweet chocolate chunks evenly throughout the dough.
- 7
Scoop and bake
Scoop the cookie dough into large balls (about 3 tablespoons each) and place them on the prepared baking sheet, leaving space between each cookie. Bake for 12–14 minutes or until the edges are golden and the centers are just set.
- 8
Cool slightly
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly. They should still be warm when served.
To Serve
- 9
Place a warm chocolate chunk cookie on a dessert plate or shallow bowl. Top with one generous scoop of vanilla bean gelato. Serve immediately.
