Like many bakers, I used to look for the “perfect” chocolate chip cookie recipe that really works. I love my chocolate chip cookies soft and huge, with just a teeny bit of chewiness before it melts in my mouth. This recipe which I found early this year has been my staple chocolate chip cookie recipe for the past 6 months. It’s very easy to make because there is no need to freeze into logs before cutting, you just scoop it up into 1/4 cups. The cutting method never worked for me. I always came up with uneven cookie sizes that cooked unevenly. Making chocolate chip cookies used to be a  frustrating task, but now I enjoy making it.

This recipe  from Catching Pennies is heaven sent. I also like the other recipes they have posted there although I think they have stopped blogging since the last post there was last December. Anyway here is the recipe for this deliciously huge chunky chocolate chip cookie:

Chunky Chocolate Chip Cookies
Makes 27-30 cookies (It was what I got when I used my 1/4 cups since I didn’t have an ice cream scoop.)

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup white sugar
2 cups brown sugar
1 1/2 cups butter, melted
2 eggs
2 egg yolks
2 tablespoons vanilla extract
2 cups chocolate chunks and chips

1. Preheat oven to 325 degrees F.
2. Combine flour, baking soda, and salt in a small bowl.
3. Combine your white and brown sugar in a large bowl before adding the melted butter. Mix it until its well blended.
4. Stir in your eggs, egg yolks and vanilla until its all blended together.
5. Add your dry ingredients and stir until well blended.
6. Add in your chocolate chunks and chips.
7. Then cover your dough with cling wrap and chill it in the fridge for 20-30 minutes.
8. Drop dough by 1/4 cupfuls baking sheet.
9. Bake for 15 to 17 minutes just until the edges start browning.
10. Cool on baking sheet for 5 minutes for cookies to firm before transferring them to a cooling rack.

I use a mixture of chunks that I cut from the chocolate bars I buy and chocolate chips. It makes it easier for me to get an even chocolate on each cookie because I cut my chunks unevenly. I also used less chocolate compared to the original recipe because chocolate can be expensive here in my country. Since I bake quite a lot of recipes that call for unsalted butter (and its what I usually have on the fridge), I used unsalted butter on this. It isn’t too sweet for me (and Mom loves it) but if you have regular butter just use that if you don’t want it “sweeter”. I also crack my eggs on different bowls now because the other day, I got six bad eggs from the market. >.<