Chocolate Chunk Mayo Cookies Recipe

Level: Easy
Yield: 10 large cookies
Nutritional Analysis Per Serving
Serving Size: 1 of 10 servings
Calories: 392
Total Fat: 21 g
Saturated Fat: 10 g
Carbohydrates: 51 g
Dietary Fiber: 3 g
Sugar: 29 g
Protein: 4 g
Cholesterol: 46 mg
Sodium: 206 mg

Total: 45 min
Active: 25 min

Discover the magic of mayonnaise in baking with these irresistible chocolate chunk cookies! This clever twist turns a classic indulgence into your new family favorite, delivering light, fluffy, soft, and gooey results that stay moist for daysnever cakey or dry. Dive in and bake up some wow-worthy treats today!

Ingredients

2 cups all-purpose flour (see Cook's Note)
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/3 cup mayonnaise
2 teaspoons pure vanilla extract
1 large egg
5 ounces dark chocolate, chopped, or 1 heaping cup chocolate chunks

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Instructions

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
Using an electric hand mixer, cream the butter and both sugars on medium speed (or use a stand mixer with the paddle attachment) until fluffy and pale brown, about 2 to 3 minutes. Beat in the mayonnaise, vanilla and egg until light and well combined, approximately 30 seconds. Add the flour mixture and mix on low speed until mostly incorporated, then add all but 1/4 cup of the chopped chocolate. Stir by hand until fully combined and no dry flour remains.
Place 5 dough scoops onto each prepared baking sheet using a 1/4 cup ice cream scoop, spacing them 2 to 3 inches apart. Divide the remaining chopped chocolate among the scoops, gently pressing a bit into the top of each one (see Cook's Note).
Bake until the cookies are browned and set on top, but still very soft, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days.

Cook's Notes

When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, which can lead to dry baked goods.)
This dough freezes well for up to 6 months. Freeze on the baking sheet until firm, then transfer to a resealable bag. Bake from frozen for 12 to 14 minutes.