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Chocolate Chunk Cookies

Yield: 2 dozen cookies

Degree of difficulty: Easy

Prep Time: 10 minutes plus 1 hour

Bake Time: 12-15 minutes

Total Time: 1 hour and 25 minutes


2 ½ cups (350g) Cup4Cup Multipurpose Flour

1 cup + 2 tablespoons (254g) Butter, cold

1 cup (200g) Dark Brown Sugar

¾ cup (150g) Granulated Sugar

1 tablespoon (20g) Molasses

2 Eggs

¾ teaspoon (3.5g) Salt

¾ teaspoon (3.6g) Baking Soda

2 cups (340g) K+M Chocolate Morceaux


  1. Mix the flour, salt and baking soda together and set aside.
  2. In a stand mixer, beat the butter for 2 minutes until light and creamy.
  3. Add the sugars and molasses and continue to beat on medium speed for 2 minutes. Make sure to scrape the bowl.
  4. Add the eggs one at a time. Stop and scrape the bowl each time. Continue to mix until the eggs are fully incorporated, the mixture is light in color and the sugar has been dissolved.
  5. On Low speed add the dry flour mixture and continue to mix on low speed until incorporated.
  6. Stop and scrape down the bowl. Add the chocolate chips and continue mixing on low speed until they are evenly distributed.
  7. Portion the cookies into 2oz (56 gram) balls and lightly flatten them onto cookie sheets lined with parchment paper. It is suggested to place in the cookie dough in freezer for one hour. This is not necessary, but will ensure the best results.
  8. Preheat your oven to 350 degrees. Place prepared cookie sheet on the center rack of the oven and bake for 10-15 minutes or until golden brown. Allow cookies to rest for 5 minutes before removing from the cookie sheet.