Chocolate Chunk Cookie Dough

Name: Chocolate Chunk Cookie Dough
Cook time: 10 min
Total time: 30 min
Yield: At least 3 dozen cookies
Cuisine: american
Ingredients: 1/2 pound (2 sticks) unsalted butter, softened, more for baking sheets; 1 cup sugar; 1 egg; 3 cups all-purpose flour, more for work surface; Pinch salt; 1 teaspoon baking powder; 1 tablespoon milk, or as needed; 1 teaspoon vanilla extract; 2 cups chopped, good-quality semisweet or bittersweet chocolate (about 8 ounces)

By Mark Bittman

Updated April 30, 2024

Total Time: 30 minutes
Cook Time: 6 to 10 minutes
Rating: 4(32)
Comments: Read comments

Featured in: Freeze That Thought

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:At least 3 dozen cookies

½pound (2 sticks) unsalted butter, softened, more for baking sheets
1cup sugar
1egg
3cups all-purpose flour, more for work surface
Pinch salt
1teaspoon baking powder
1tablespoon milk, or as needed
1teaspoon vanilla extract
2cups chopped, good-quality semisweet or bittersweet chocolate (about 8 ounces)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Use an electric mixer to cream together the butter and sugar; add egg and beat until well blended.
Step 2
In a bowl, combine flour, salt and baking powder. Add dry ingredients to butter and sugar, adding a little milk at a time as necessary to make dough just soft enough to handle. Stir in the vanilla, then fold in the chocolate chunks.
Step 3
Roll dough into a log about 1½ to 2 inches in diameter, wrap well in plastic and freeze for at least 2 hours or up to several months.
Step 4
When ready to bake, heat oven to 400 degrees and lightly grease a couple of cookie sheets. Do not defrost dough. With a thin-bladed or serrated knife, cut inch-thick slices from frozen log of dough, cut each into quarters, and put on prepared sheets, about 2 inches apart. Bake until edges are lightly brown and the center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling.
Step 5
Store cookies in a tightly covered container at room temperature for no more than a day or two.