Two-Bite, One-Bowl, Second Wind Chocolate Chunk Coo

Name: Two-Bite, One-Bowl, Second Wind Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup /6 ounces unsalted butter at room temperature; 1 cup /8 ounces packed light brown sugar; 1/2 cup / 3.5 ounces granulated sugar; 2 large eggs at room temperature; 2 teaspoons pure vanilla extract; 3/4 teaspoon table salt; 2 1/4 cups / 9.5 ounces all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 8 ounces milk chocolate, chopped into chunks

Servings: persons

3/4 cup /6 ounces unsalted butter at room temperature
1 cup /8 ounces packed light brown sugar
1/2 cup / 3.5 ounces granulated sugar
2 large eggs at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon table salt
2 1/4 cups / 9.5 ounces all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
8 ounces milk chocolate, chopped into chunks

1
Preheat oven to 350u00b0F.
2
Line a 9-inch x 13-inch baking dish or similarly sized jelly roll pan with a sheet of parchment that overlaps the long edges of the pan.
3
In a large bowl, cream the butter and sugars until they are well combined. Don't overbeat them so that they become too aerated.
4
Add in the eggs, vanilla, and salt, and mix until combined.
5
Sprinkle the flour, baking soda, baking powder, and cinnamon evenly over the wet mixture. Stir until combined, being sure to scrape down the sides and bottom of the bowl.
6
Add in the chocolate chunks and mix in thoroughly.
7
Spread the batter in the prepared pan. Bake in the center of the oven for 25-30 minutes, rotating the pan about 15 minutes into cooking. The cookies are done when the top has browned slightly and just starts to feel firm.
8
Remove the cookies from the oven. Using the flaps of parchment, carefully wiggle the cookie to loosen it from the edges of the pan and lift it out and over to a cooling rack. Allow to cool for about 30 minutes.
9
Invert the sheet of cookies onto a cutting board, then peel away the parchment. Before the cookies are completely cooled, cut the cookies into small, even bars and allow to cool further if necessary.

1241

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup /6 ounces unsalted butter at room temperature, 1 cup /8 ounces packed light brown sugar, 1/2 cup / 3.5 ounces granulated sugar, 2 large eggs at room temperature, and more.

Yes, Two-Bite, One-Bowl, Second Wind Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Two-Bite, One-Bowl, Second Wind Chocolate Chunk Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions