Dunkable Classic Chocolate Chip Cookies

Share this recipe...

Facebook

Pinterest

Twitter

Yummly

email

March break is over!

It was a busy week. Well, maybe not so much busy as it was back to busy’ness’. After a laid-back March break, this week was all about getting back in the groove of our usual schedules and routines.

Even though Nelson and I weren’t off with the kids for the week, it was sort of like a mini vacation for us too. The break meant Nelson could sleep a half-hour longer each morning since he didn’t need to prepare school lunches or get our little guy setup with breakfast and then off to school. For me it meant a quicker drive to work since there were fewer cars on the road. It also meant no homework help each evening.

It’s possible that the week was more relaxing for Nelson and I then it was for the kids. Nah…who am I kidding? The kids got to stay up late, sleep in, and then play video games, read, listen to and play music, and watch movies all week. Rough life, right!? Oh to be young and carefree!

School snacks…

As the new school week approached, Nelson realized we were in need of some snacks for me…um…I mean for the kids to take to school with their lunches. It was time to revisit the chocolate chip cookie. Oh yeah!

We’re not cookie-snobs, but we have preferences. Nelson and Michael prefer tall and chunky cookies, like our chunky chocolate chip cookie recipe. Our little guy and I prefer the short, crispy, and dunkable variety. Who’s with me here?

There are probably dozens of books and articles on etiquette who’s authors would cringe at the thought of this, let alone the image of it. But quite frankly, I don’t care. I’m a dunker and I’m proud of it. I’m not even sure you’ve really lived a full life if you’ve never dunked a cookie in a glass of milk. I highly recommend adding it to your bucket list if you haven’t tried this yet. It’ll be life changing.

Dunking a cookie

Okay, so I’m exaggerating. But I maintain my opinion and position. And if we hadn’t already run out of these delicious chocolate chip cookies, my position right now would be hunched over a cold glass of milk, dunking a cookie and then chew-drinking my cookie down with a big grin on my face. You can trust me on this cookie goodness stuff…I’m a certified, card-carrying cookie dunker–40+ years of experience and counting!

Time to bake again…

Break’s over–time to make more of these Nelson. These cookies are a bit like Chips Ahoy. They’re a touch crispier on the outside and a little more substantial on the inside, but equally perfect for dunking in a cold glass of milk!

Dunk! Dunk! Dunk! Dunk! Go on…. you know you wanna! Dunk away and eat well, friends!

5 from 1 vote

Print

​ Dunkable Classic Chocolate Chip Cookies

Prep Time

10 mins

Cook Time

14 mins

Total Time

23 mins

 

​The chocolate chip cookie is probably the most popular cookie in North America. We think we've achieved the perfect dunkable cookie. Dunk on friends!

Course: Dessert, Snack

Cuisine: American, Canadian, North American

Servings: 60 cookies

Author: Nelson Cardoso

Ingredients

• 3 cups unbleached flour (all purpose is also fine)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter
• 3/4 cups granulated sugar
• 1 cup packed brown sugar
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 cups milk chocolate chips

Instructions

1. Preheat the stove to 350 ºF.

2. Line a large baking sheet with parchment paper.

3. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
   

4. In a large stand mixer bowl, use the paddle attachment to beat the butter and sugars on medium speed for 3 to 4 minutes or until light and fluffy.
   

5. With the mixer still on, pour in the vanilla and one egg at-a-time. Let the first egg mix well before adding the second. Continue to mix for 1 minute.
   

6. Slow down the mixer to low and slowly add the flour mixture to the bowl. Mix for about 2 to 3 minutes or until the cookie dough is well mixed.
   

7. With the mixer still on low, add the chocolate chips and mix for another minute.
   

8. Scoop large teaspoon portions onto the baking sheet (I like to use a small ice cream or cookie scoop to make them faster and consistent).

9. Leave about an inch and a half of space between each cookie.

10. Bake for 14 minutes and remove from oven (or leave a minute longer for extra crunch).

11. Let the cookies cool for 10 minutes and then transfer to a cooling rack to finish cooling.

12. Finish baking remaining cookies.

Recipe Notes

They'll be pretty soft when they come out. Try to let them cool for at least 10 minutes before trying them for best consistency… we know… it’s hard 🙂

These cookies can be stored in a cookie jar or other well sealed container for a few days.

Save

Save

Save