An avid baker friend sent me this recipe years ago saying it was her go-to recipe for chocolate chip cookies. It’s the original Baker’s Chocolate Chunk Cookies recipe from the side of the Baker’s brand chocolate box.
Compared to the Toll House recipe, these usually come out slightly thicker and a little bit softer. If your current chocolate chip cookie recipe is giving you flat cookies, this one’s worth trying. On the other hand, if you like your cookies really chewy and sweet, this one might not be for you. It’s more of a mainstream “in-between” type cookie that’s best loaded with chocolate chunks and nuts.
Freezing Baker’s Chocolate Chunk Cookie Dough
Rather than baking the cookies all at once, I recommend portioning the dough into scoops or tablespoon size mounds and freezing. You can store the frozen mounds of dough in a large freezer-proof zipper bag, then bake cookies as needed.
Small Batch Measurements
- 55 grams all-purpose flour
- 1/4 very scant teaspoon baking soda
- tiny pinch salt
- 42 grams salted butter, softened
- 30 grams brown sugar
- 25 grams granulated sugar
- 1/4 teaspoon vanilla extract
- 12 grams beaten egg (1 tablespoon)
- Handful of chips
Old Baker’s Chocolate Chunk Cookie Recipe
- 1 3/4 cup all-purpose flour (220 grams)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons salted butter or margarine, softened (170 grams)
- 1/2 cup firmly packed brown sugar (100 to 110 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract
- 1 large egg (48 grams)
- 1 3/4 cups chocolate chunks or 8 oz chopped semisweet chocolate
- Preheat oven to 375 degrees F.
- In a large bowl, stir together flour, baking soda and salt.
- In a mixing bowl, using an electric mixer, beat the butter and both sugars until creamy. Beat in egg and vanilla.
- Stir flour mixture into sugar mixture. Stir in chocolate chunks.
- Drop heaping tablespoon of dough onto ungreased baking sheets and bake at 375 degrees for about 9 to 11 minutes. If your oven runs hot, bake these cookies at 350 degrees F.