This is the best chocolate chunk cookies recipe ever – These delicious cookies are crispy on the outside and have a soft gooey center! Think ultra-thick, soft, chocolate chip cookies that melt in your mouth.
Yes, I realize everyone claims they know how to make the best chocolate chip cookies, but I have years of testing delicious cookies.
I started my chocolate chip cookie experiments in 3rd grade starting with the ever so trusty recipe on the back of every Nestle Toll House semi-sweet chocolate chip bag. While according to my mother, my kitchen cleanup skills were lacking, my cookie game was on-point from an early age. Plus, have I steered you wrong yet? Only answer that, if the answer is “no” and you weren’t one of my friends involved in the tragically flat cookie incident circa 2002.
Look at this point, I have that Nestle Toll House cookie recipe memorized, and my kids do too. I know it’s not perfect, the semi-sweet chocolate cookies sometimes come out disappointedly flat, but it’s a good recipe, maybe even great. This chocolate chunk recipe, well, it’s better. Nestle had a good two-decade (or three, who’s counting?) run, but I’m declaring these the best chocolate chip cookies of ALL-TIME! Yeah, I went there.
This easy, original recipe takes classic chocolate chip cookie recipes and amps it up a notch, using high-quality chocolate chunks for a crispy on the outside, gooey on the inside bite. Our chocolate chunk cookie recipe will fulfill your chocolate cookie craving week after week.
What makes these chocolate chunk cookies the best?
I try to eat healthy, I really do, but there’s nothing I love more than a big glass of cold milk. Pair it with a thick, decadent, gooey warm chocolate chip cookies and it’s actual heaven. Next level, heaven, and I’m pretty sure calories don’t count there anyways.
This chocolate chunk cookies recipe is the best because it’s consistent. Every time it delivers a warm, crispy outside and a soft gooey center that pairs beautiful with a glass of cold milk. Just make sure you don’t over bake! (Said every cookie recipe ever!) Take the cookies out of the oven when the edges are golden brown and the middle’s still soft.
It’s also the best because it uses chocolate chunks! Pre-packaged semi-sweet chocolate chips don’t melt the way high quality, hand-cut chocolate does. I promise. You don’t want to skip this step.
This recipe is pretty much perfect as is, but if you’re craving something a little salty-sweet, try sprinkling your cookies with kosher salt or flaky sea salt when they’re fresh out of the oven! I like my salt course.
Recommend Tools for Delicious Cookies
2 medium-sized bowls
Wooden spoon or rubber Spatula
Digital kitchen scale
Large baking sheets
Ingredients for Chocolate Chunk Cookies
Butter: For this recipe, you will need unsalted butter. When melted, it turns into liquid brown butter. Brown butter gives cookies a nutty flavor and chewy texture as well as crisp edges. It is the secret to making the perfect cookie.
Sugar: The two kinds of sugar you will use for this recipe will be white granulated sugar and brown sugar. Brown sugar adds an extra layer of flavor to the cookies.
Baking soda: It acts as a leavening agent making the cookies soft, as well as puffy.
Vanilla extract: This recipe doesn’t require vanilla extract, but you can use a tablespoon of vanilla extract if you like.
Flour: Some people use bread flour, and others swear by cake flour when making cookies. I have found that the best flour for homemade chocolate chunk cookies is All-Purpose flour.
Eggs: You will need two large eggs that are at room temperature. To get your eggs to room temperature, place them in a bowl containing warm water.
Salt: Kosher salt is arguably the best kind of salt for making these chocolate chunk cookies.
Chocolate chunks: Roughly chop your chocolate bar into small pieces. High-quality chocolate bars are usually found right next to the chocolate chips at your local grocery store.
Why To Use Grams When Baking
Simply put, grams are more accurate. A gram will always be a gram. A cup, tablespoon and teaspoon vary day-to-day and person-to-person.
That’s why professional chefs use mass measurements for consistency in the flavor and look each time a recipe is prepared. There are so many variables when baking – your ingredients, the mixing technique, temperature and humidity, your oven, etc. Some of these variables are hard to control, but you can control accuracy by using a kitchen scale to weigh ingredients. Of course, there are some ingredients that won’t make a massive difference if you’re a little over or under in quantities (chocolate chips for example) but for the staple ingredients – flour, sugar, butter, eggs – it’s crucial you get it right.
If you prefer to measure in American units of volume (i.e., cups, tablespoons & teaspoons), you’ll find the conversions in the recipe card. Jump to Recipe.
Chocolate Chunk Cookies FAQs
How can I make my own brown sugar?
Mixing 1 Cup of granulated sugar with 2 tablespoons of molasses is a quick way of making brown sugar.
Can I use chocolate chips instead of chocolate chunks?
You can, but you’ll miss out on a delicious cookie that also has gooey chocolate chips in it.
Can I use chocolate discs for cookies?
Yes, you can. Since they are small in size, you don’t have to roughly chop them.
How do you cut baking chocolate into chunks?
The easiest way of cutting baking chocolate is by using a serrated knife like a bread knife. You can also use a sharp knife if you don’t have a bread knife. Just be careful while using it. Also, take your time and make sure your cutting board is anchored to your countertop.
How would you suggest freezing the dough?
First, scoop the dough into balls and then place them into a freezer bag. Make sure to remove as much air from it as you can and double bag it by placing it in another freezer bag. Cookie dough can last in the freezer for up to 6 months.
Can I let the dough sit in the fridge overnight?
Absolutely! Letting it sit in the fridge overnight will make it even more flavorful! Just be sure to either cover the bowl in saran wrap or roll the dough into balls and then place them in Ziplock bags.
Can I chill the butter after it browns?
Yes, chilling the butter for 3-5 minutes will help bring it down to room temperature.
How many cookies does this recipe make?
This recipe makes about 12 cookies.
How long can cookie dough last in the fridge?
Cookie dough can last up to 5 days in the fridge.
How do I store my baked cookies?
Storing them at room temperature in an airtight container will keep them soft and crispy. If you like your cookies gooey and hot, microwave for 20 seconds.
Can I replace the butter with oil?
You can, but I wouldn’t recommend doing it. If you do, let me know how it turns out!
How much should the cookie dough (per cookie) weigh?
65-70g is what I’d recommend.
Do I need to thaw the frozen dough balls?
Thawing is not really necessary. All you’ll need to do is bake them for one extra minute or until the edges are golden brown.
How to Make Chocolate Chunk Cookies – Step by Step
Preheat your oven to 370 degrees (F).
In a medium bowl mix the dry ingredients together (flour, baking soda, salt) and then set aside.
Place the butter in a small saucepan over medium heat. Remove it from the heat and pour it into a medium-sized bowl after it turns golden brown. This type of butter is also known as browned butter.
After the melted browned butter cools down, pour it into a large bowl. Add sugar, a room temperature egg, as well as an extra egg yolk to it. Mix all the ingredients at low speed using a handheld electric mixer.
Pour 1/2 of the flour mixture into the bowl and then mix. Add the rest of the flour as well as the dark chocolate chunks and mix them all until there’s no flour left. At this point, you might have to use a wooden spoon or spatula to mix.
After mixing the chocolate chip cookie dough, cover it with plastic wrap and then place it in the fridge for about 20 minutes. This step will help the cookies retain their structure and make thick chewy chocolate chip cookies.
Using an ice cream scoop, scoop out the dough. Place the cookie dough balls 2 inches apart onto a cookie sheet lined with parchment paper.
If you don’t have an ice cream scoop, scoop about 3 tablespoons of dough and then form them into a ball.
Place the tray into the preheated oven and proceed to bake them for 10-12 minutes or until the edges are golden brown.
Remove the baked cookies from the oven and then let them cook for about 10 minutes. If you want, you can transfer them onto a cooling rack to cool completely.
Repeat this process with the rest of the dough.
Enjoy! Consider this your ultimate guide to warm chocolate chip cookies. If you try this recipe, please come back to share using my 5-star rating in the comments below!
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The Best Chocolate Chunk Cookies Ever
- 200 g all-purpose flour
- 4 g baking soda
- 3 g kosher salt
- 2 eggs
- 97 g dark brown sugar
- 165 g white sugar
- 113 g unsalted butter melted
- 116 g semi-sweet dark chocolate bar roughly chopped
- Preheat your oven to 370°F.
- In a medium bowl mix the dry ingredients together (flour, baking soda, salt) and then set aside.
- Place the butter in a small saucepan over medium heat. Remove it from the heat and pour it into a medium-sized bowl after it turns golden brown. This type of butter is also known as browned butter.
- After the melted browned butter cools down, pour it into a large bowl. Add sugar, a room temperature egg, as well as an extra egg yolk to it. Mix all the ingredients at low speed using a handheld electric mixer.
- Pour 1/2 of the flour mixture into the bowl and then mix. Add the rest of the flour as well as the dark chocolate chunks and mix them all until there’s no flour left. At this point, you might have to use a wooden spoon or spatula to mix.After mixing the chocolate chip cookie dough, cover it with plastic wrap and then place it in the fridge for about 20 minutes. This step will help the cookies retain their structure and also make thick chewy chocolate chip cookies.
- Using an ice cream scoop, scoop out the dough. Place the cookie dough balls 2 inches apart onto a cookie sheet lined with parchment paper.If you don't have an ice cream scoop, scoop about 3 tablespoons of dough and then form them into a ball.
- Place the tray into the preheated oven and proceed to bake them for 10-12 minutes or until the edges are golden brown.
- Remove the baked cookies from the oven and then let them cook for about 10 minutes. If you want, you can transfer them onto a cooling rack to cool completely.Repeat this process with the rest of the dough.
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