Coffee House Chocolate Chunk Cookies

Today is National Lacy Oatmeal Cookie Day. So why am I not sharing a recipe for Lacy Oatmeal Cookies? Well, I’m just not jumping on that bandwagon today.

Bars and restaurants all across the country – maybe even all across the world – are closing to help rid the world of this latest virus. And do you know what that means? The American people are suffering from Star Bucks withdrawals! Oh sure, there are the drive-thrus that might still be available, but then again, is a Star Bucks run considered to be essential travel? I get the feeling it’s not.

So, you’re stuck home, and the kids are under-foot. Why not bake some Coffee House quality big chunky chocolate chip cookies? Fun day for everyone.

Coffee House Chocolate Chunk Cookies
1 cup (2 sticks) Butter, softened
3/4 cup Dark Brown Sugar
3/4 cup White Sugar
1 large Egg
1-1/2 teaspoons Pure Vanilla Extract
2 cups Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1 1/2 cups Semisweet Chocolate Chunks
Additional Chocolate Chunks for topping cookies

Heat oven to 375-degrees. Line cookie sheets with parchment paper and set aside.

Cream the butter and both types of sugar together until light and fluffy, 2 to 3 minutes. Add egg and vanilla, beating to combine.

In a separate bowl, sift together the flour, baking soda, and salt. With the beaters running, slowly add flour mixture to the creamed butter mixture. Once all combined, gently fold in chocolate chunks.

Roll the cookie dough into 1 and 1/2-inch balls, placing the balls about 2 inches apart on the prepared cookie sheets. Top each cookie with a few extra chocolate chunks, for presentation’s sake. Bake sheets one at a time for 8 to 10 minutes, or until the cookie is lightly golden and no longer gooey in the center.

Yields: 24 cookies

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen