I didn’t know what to call this recipe until my sweet and articulate brother tried one of these cookies at my nieces’ birthday party this weekend. He gave me the ultimate compliment when he said that “These belong in a bakery.” (Thank you, made my day!) And so I call these delicious cookies my Bakeshop Chocolate Chunk Cookies. I hope they will be the cookie revelation for you that they have been for me. Bake them!
I created a buttery chocolate chunk cookie dough, and let it refrigerate for at least an hour before baking. I also discovered that the longer I refrigerated the dough, the more buttery the flavor got. I am sure there is some scientific explanation for why the chemical reaction or whatnot of the butter with the other dough ingredients would deepen with refrigeration, but I will just tell you in plain cookie language that if you like rich, buttery chocolate chunk cookies, you should make this recipe, and don’t skip the part about refrigerating the dough!