There’s nothing quite like the aroma of freshly baked chocolate chunk cookies wafting through your home. The combination of warm, gooey chocolate and buttery cookie dough is simply irresistible. While store-bought cookies can satisfy your sweet tooth, there’s a certain magic in baking your own batch of chocolate chunk cookies. In this article, we’ll share a delightful recipe that will have you baking these delectable treats in no time.
Preparation Time: * 30 minutes * Baking Time: * 7 minutes * Total Time: * 37 minutes * Servings: 36 cookies
Soft and Chewy Chocolate Chip Cookies Recipe
- ⅓ cup canola oil
- 3 tablespoons butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 egg whites
- 2 teaspoons vanilla
- 2 ½ cups all-purpose flour
- 1 cup semisweet chocolate chunks
- Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or lightly grease it and set aside.
- In a large mixing bowl, beat the canola oil and softened butter with an electric mixer on medium to high speed for 30 seconds.
- Add the granulated sugar, brown sugar, baking soda, and salt. Beat until well combined, scraping the sides of the bowl occasionally.
- Beat in the egg whites and vanilla until fully combined.
- Gradually beat in as much of the flour as you can with the mixer. Then, using a wooden spoon, stir in any remaining flour and the chocolate chunks.
- Drop rounded teaspoons of dough onto the prepared cookie sheet, spacing them about 2 inches apart. Flatten each cookie slightly.
- Bake for 7 to 8 minutes or until the edges are set and the bottoms are light brown. The centers will be soft but will firm up as they cool.
- Allow the cookies to cool on the cookie sheet for 1 minute, then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container once they have cooled.
Tips and Variations
- Fat Substitutes: If you prefer to use a fat substitute, you have several options: canned pumpkin, unsweetened applesauce, mashed ripe banana, pureed silken-style tofu, or flax seed meal. If you choose flax seed meal, decrease the flour to 2 cups and use 3 egg whites. Cookies made with fat substitutes can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.
- Sugar Substitutes: To reduce the sugar content, you can use Splenda Sugar Blend as a substitute for granulated sugar and Splenda Brown Sugar Blend for brown sugar. Follow the package directions for equivalent amounts.
- Storage: To maintain freshness, layer the cookies between sheets of waxed paper in an airtight container and cover it. You can store the cookies at room temperature for up to 3 days or freeze them for up to 1 month.
Each serving of these chocolate chunk cookies contains approximately:
- Calories: 102
- Fat: 4g
- Carbohydrates: 15g
- Protein: 1g
- Sodium: 62mg
Please note that these values are approximate and can vary depending on the specific ingredients and measurements used.
Baking your own chocolate chunk cookies is a delightful experience that fills your home with warmth and creates memories. With this recipe, you can easily whip up a batch of these mouthwatering treats in just a few simple steps. Whether you enjoy them fresh out of the oven or save them for later, these homemade chocolate chunk cookies are sure to satisfy your sweet cravings. So, gather your ingredients, preheat your oven, and get ready to indulge in the irresistible combination of rich chocolate and buttery goodness!