Indulge in the ultimate chocolatey goodness with our irresistible Chocolate Chunk Cookies recipe. Made with premium dark chocolate chunks and our secret trick for the perfect texture; these soft and chewy cookies will leave you craving for more.
The ultimate chocolate chip cookie should also be sweetened with two sugars because the caramel flavors lend themselves best when paired with a plain superfine sugar and should always be a little under baked. Learn how to bake them like a pro with our step-by-step guide and impress your friends and family with a batch of these heavenly treats.
Why you’ll love these
Crisp on the edges and soft in the center
We only bake the cookies until they’re golden on the edges which means they’re still a little soft in the center for up to 3 days after baking.
Full on chocolate flavor
Using chocolate chunks means we use a better quality chocolate which gives our cookies a fancier feel than using plain old chocolate chips.
Ingredients and substitutions for Chocolate Chunk Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps sweeten. These make a great combination, though you could completely replace with brown sugar.
- Egg: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
- Chocolate: Chocolate with cocoa solids at least 50% were used to really allow the sweet cookie dough to shine and let our chocolate be full of flavor. You could replace with chocolate chips, if you prefer.
See recipe card for quantities.
Equipment needed to make a batch
Mixing bowl: You’ll need a medium mixing bowl to make the cookie dough.
Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.
Hand or stand mixer: To whip the dough, this is best done with a mixer to get as much air as possible into the moist ingredients.
Ice Cream Scoop: The scoop used here creates medium or regular sized cookies with a diameter of 5 centimeters / 1.97 inches.
FAQ’s for the best Chocolate Chunk Cookies
Why do we freeze cookie dough?
The biggest reason to freeze the cookies is to allow the butter to firm up to avoid flat cookies, but the best outcome from freezing our dough is that the ingredients have time to really marinate together which results in a fuller flavored cookie.
Four tests were done on this dough and so it’s best to outline the results in detail below to further explain why freezing the dough matters.
The tests were:
- No chill cookies which resulted in a cakey texture and the flavor was ‘muted’, like more sugar was needed.
- Chilled for 30 minutes had a nice firm edge, but again the sweetness factor was missing, like more sugar was needed.
- Cookie dough chilled for 60 minutes had a firm crunchy edge like the 30 minute dough, but they tasted sweeter than the previous two.
- Frozen for 30 minutes had that perfect cookie texture not being too thin or thick; with a nice chewy center but firm outer edge without being ‘crunchy’. The biggest difference was that the sweetness was perfect, any more sugar and it would have been too sweet. Also, the exterior was more golden than all other cookies giving the proper cookie appearance also.
More cookie recipes you'll love
How to make Chocolate Chunk Cookies:
Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
Add the eggs and vanilla extract continue to beat until well combined, beating for a further minute.
In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
Toss into butter mixture and combine on low until no dry portions remain in your bowl.
Add ⅔’s of the chocolate chunks to the cookie dough and stir until fully incorporated.
Scoop up portions of dough, pressing a few chocolate chunks into the top.
Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
Place onto your baking tray allowing ensuring there is 1 ½ inches between each cookie.
Bake for 11 minutes until lightly golden on the edges.
Remove and allow to cool, setting onto your cooling rack.
Serve up with a glass of milk.
Dig in!
Chocolate Chunk Cookies
- Prep Time: 1 hour
- Cook Time: 11 minutes per batch
- Total Time: 7 minute
- Yield: Makes 18 cookies
- Category: Cookies
Description
The best Chocolate Chunk Cookies recipe is layered with bites of chocolate that is still a little gooey in the center and melt’s in your mouth a little with slightly crispy edges and a chewy center.
Ingredients
195 grams / 6.8 ounces butter, room temperature
200 grams / 1 cup brown sugar
100 grams / ½ cup superfine/caster sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
400 grams / 2 ½ cups plain flour
8 grams / 2 teaspoons baking powder
3 grams / ½ teaspoon baking soda
¼ teaspoon sea or kosher salt
200 grams / 7 ounces chocolate, chopped into chunks
Instructions
- Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the eggs and vanilla extract continue to beat until well combined, beating for a further minute.
- In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
- Toss into butter mixture and combine on low until no dry portions remain in your bowl.
- Add ⅔’s of the chocolate chunks to the cookie dough and stir until fully incorporated.
- Scoop up portions of dough, pressing a few chocolate chunks into the top.
- Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Place onto your baking tray allowing ensuring there is 1 ½ inches between each cookie.
- Bake for 11 minutes until lightly golden on the edges.
- Remove and allow to cool, setting onto your cooling rack.
- Serve up with a glass of milk.
- Dig in!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 290 calories per cookie
Keywords: chocolate chip cookies, cookies, chocolate chunk cookies
Leave a Reply