Drop cookies like this one are truly the easiest of the easy: Mix the dough, then drop by the teaspoon or tablespoon onto baking sheets. Many of these doughs are incredibly versatile, letting you add and swap ingredients to get just the flavor combination you want. If you’re a cookie neophyte, this is where you want to start.
Onto the chocolate chunk cookies: Chewy in the middle, crisp at the edges, and full of real chocolate flavor, these cookies will make you forget all about waxy, bland chocolate chips. Use whatever chocolate you like best: I always go dark. Chopping the chocolate by hand yields pieces that ooze quite a bit during baking. If that bothers you, line your sheets with parchment paper. This recipe has almost infinite variations, some favorites below.
Chocolate Chunk Cookies
Makes: About 2–3 dozen
Time: About 30 minutes
2 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
8 ounces chocolate, chopped
Heat the oven to 375°F. Mix the flour, salt, and baking soda in a bowl and set aside.
Cream together the butter and the sugars until light and fluffy; add the eggs one at a time and beat until well blended, then mix in the vanilla. Add the dry ingredients to the dough and stir until they are just incorporated. Fold in the chocolate.
Drop tablespoon-size mounds of dough about 2 inches apart onto ungreased baking sheets. Bake for 8–10 minutes, until lightly browned. Cool for about 3–5 minutes on the sheet before transferring to a wire rack to finish cooling. These will keep in an airtight container for a day or two.
Thin and Crisp Chocolate Chunk Cookies: Increase the granulated sugar to 1 cup and decrease the brown…