Wendy Gaynor's 'Perfect' Chocolate Chunk Cookies

Name: Wendy Gaynor's 'Perfect' Chocolate Chunk Cookies
Total time: 30 min
Yield: 36 to 72 cookies, depending on size
Ingredients: 8 ounces (2 sticks) unsalted butter, at room temperature; 1 cup packed dark brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 cups all-purpose flour; 1 teaspoon salt; 3/4 teaspoon baking soda; 1 teaspoon pure vanilla extract; 4 cups semisweet chunks (preferably imported)

By Jonathan Reynolds

Total Time: 30 minutes, plus overnight refrigeration
Rating: 5(49)
Notes: Read community notes

Featured in: FOOD; The Sweet Spot

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Ingredients

Yield:36 to 72 cookies, depending on size

8ounces (2 sticks) unsalted butter, at room temperature
1cup packed dark brown sugar
½cup granulated sugar
2large eggs
2cups all-purpose flour
1teaspoon salt
¾teaspoon baking soda
1teaspoon pure vanilla extract
4cups semisweet chunks (preferably imported)

Ingredient Substitution Guide

Preparation

Step 1
Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.
Step 2
In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.
Step 3
Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.
Step 4
Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack.

Ratings

5 out of 5

49 user ratings

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isobel4 years ago

8/5/20 made as written except for fewer chocolate chunks. Used one 10 oz bag from TJ’s. Dough spreads considerably during baking. Aim for generous I tsp batter per cookie and allow 2” space in between. Batter was very stiff and difficult to portion out after refrigerating overnight. Best to remove from refrigerator while still malleable. Okay cookie, but not convinced this is as good as hyped.

A.R., Denver. CO1 year ago

I've made this cookie every year for at least 10 years. I do the lemon white chocolate chip version subbing one cup chips for craisins. I use the cookie scoop before refrigeration to make it easier to portion when the butter is cold. The colder the batter when it goes into the oven the better the cookie holds it's shape. I'm only looking the recipe up so I can properly attibute it because everyone always asks for it. ;-D Good luck and happy baking whatever recipe suits you.

Kate M5 years ago

Less chocolate, +1 teaspoon of salt, plus more to sprinkle on, and this is the perfect chocolate chip cookie. It’s key to let the dough sit at least overnight.

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