The Greatest Chocolate Chunk Cookies Ever

This is my top secret recipe for delicious chocolate chunk cookies that MELT in your mouth. Last year I had a minor obsession with baking large heart shaped cookie cakes for school events and I constantly went home with an empty pan. I can’t think of anyone I’d trust more with this recipe than my beloved readers. So here we go, the greatest cookie recipe ever.

Ingredients:

1 cup softened salted butter

1 cup white (granulated sugar)

1 cup dark brown sugar PACKED

2 generous teaspoons of pure vanilla extract

2 large eggs

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

2 cups Hershey bars broken into pieces

Instructions:

1. Preheat the oven to 350 and line a sheet with parchment paper.

2. Using a silicone spatula, fold together the butter, white sugar, and brown sugar together until completely incorporated into a yummy sticky buttery mess.

3. Whisk in vanilla extract and eggs. Once completely incorporated, fold in the baking soda and baking powder then fold the flour in gently cup by cup.

4. Break the Hershey bars into pieces (so each rectangle into fourths and halves randomly - this is just on preference FYI. If you chop up the bars with a knife, the pieces will chop into chunks with shavings. If you put all the shavings in as well, they gorgeously melt into the dough, making a richer and chewier cookie.)

5. Roll dough into balls (a little smaller than a golf ball) then flatten out (not too thin, just a firm pat so it’s a bit flattened).

6. Bake for about 10-15 minutes, but watch it carefully. With these cookies, I view it as less of an exact science and more a gut feeling.

7. And enjoy!!! (If you’re smart and have ACTUAL taste and CLASS eat them straight out of the oven. If you’re not a risk taker and hate yourself, wait for them to cool and then eat them. They’re amazing either way, but you get it.)

Optional Tips to Make It GOURMET:

- Brown about half a stick of unsalted butter to add into the dough

- After forming them into balls on the sheet, let them sit in the fridge uncovered for at least 36 hours. I discovered this when watching a cooking show and it makes these so amazing it’s CRAZY. Leaving them to sit allows all the air to escape so they can flatten and all the yumminess can come together. If you do it this way, don’t flatten before letting them sit, just let them air out as a ball then bake by flattening them a bit, but not quite as much as you regularly would.

Hope you all enjoy these! If you make them, post a picture on your Instagram Story and tag me. Happy baking cuties!