Bittersweet Chocolate Chunk Cookies


What's there to not love about Chocolate Chip Cookies? They are soft, moist and chewy. This is the first thing I had tried when I started baking. In fact I had never tasted a chocolate chip cookie before and so I wasn't sure what I was getting into. I just hoped it turns out to be good thereby motivating me to continue my baking journey. And Boy, did I love the taste? I don't know how many times I have baked these. Coincidentally, my first order has been of these super delicious cookies.

This recipe includes caster sugar and light brown sugar. You can change the measures of them depending on how you would like your cookies to be. If you want your cookies to be more soft and chewy, increase the light brown sugar and decrease the caster sugar accordingly.

Makes 12 Chocolate Chunk Cookies

90 gms soft unsalted butter
40 gms soft light brown sugar
100 gms caster sugar
1 medium egg
3/4 teaspoon pure Vanilla Extract
150 gms all purpose flour
1/2 teaspoon baking soda (soda bi carb)
1/4 tsp salt (omit the salt if using salted butter)
130 gms semisweet chocolate chips or dark chocolate buttons or chunks(atleast 70% cocoa)

Sift the flour, baking soda and salt together. Whisk to mix all the ingredients thoroughly.

In a standing mixer with the paddle attachment, on medium to medium high speed, mix the butter and both the sugars till the mixture is creamy. Keep scraping the sides of the bowl with a spatula in between the steps.

Add egg and vanilla extract and mix till thoroughly combined.

Reduce the mixer's speed to minimum and add the flour mixture and mix till almost incorporated.

Add the chocolate chips and mix for few seconds until the chips are incorporated in the batter (Sometimes when I want to have semisweet as well as dark chocolate cookies, I divide the batter in half before adding the chips and then mix them separately)

Cover the bowl with a cling film and keep in the refrigerator for 1+1/2 - 2 hrs till the mixture is firm but can still be scooped.

Preheat your oven to 180 degrees C.

Using an ice cream scooper, scoop out 12 balls of the cookie dough with a space of about 3 inches between each onto your parchment lined cookie sheet(you can use your hand as well to shape the balls). You might have to use an additional cookie sheet.

Bake in the preheated oven for 12-15 mins till the cookies are lightly browned and the edges have a slightly darker shade.

Place the cookie sheets on the cooling rack for 5 mins. Remove the cookies from the sheet and place them on the cooling rack and cool completely.

Take a bite and Enjoy!!!!

Chocolate Chip Cookies
Happy Baking!!!


  1. This would be my fav :-) publish more choclate based recipies :-):-)

    1. Hi Shri,

      I am glad you liked it. More chocolate recipes very soon.


  2. Hi Deepti,

    Delicious recipes and beautiful pictures!
    Take a look at our site - A social network for hobbies and interests.
    Would love to see you there posting some recipes for our users as well.


  3. Any way to make it eggless?

    1. Sorry for the delay in reply....I make these eggless by substituting the egg with the powder available at CCDS.


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