The BEST Chocolate Chunk Cookies
If you love thin, chewy chocolate chunk cookies with crispy edges that is packed with chocolate, these cookies are exactly what you’ve been looking for. Bonus: They’re super easy to make and require only one bowl!
I’ve been testing my ultimate chocolate chunk cookie recipe for months. I wanted to develop a recipe that is thin and crisp on the edges with a fudge, chewy center. To me, the perfect chocolate chunk cookie is packed with chocolate, has a good balance of sweetness to saltiness and is rich, buttery and has good caramelized depth of flavor.
After months of testing (such hard work!), I finally made my perfect cookie and my very willing testers all agreed. These cookies are perfectly chewy (so important to me), has great flavor (even the bites without chocolate) and aren’t overly sweet. I’ve made batch after batch of this recipe to ensure it is successful every single time, and I’m happy to say they are exceptional every time. I hope you love them as much as we do.
Ingredients and Substitutions
- Butter. I always bake with salted butter (most often Kerrygold). Feel free to use unsalted butter as substitute.
- Sugar. I found that using both white granulated sugar and soft brown sugar are essential to getting the right caramelization and chewiness. Any light brown sugar can be used but I found Demerara to be absolutely delicious and result in good texture. I tested the recipe with a dark brown sugar like Muscavado sugar too and although delicious, the color wasn’t quite right for me but that’s personal preference.
- Vanilla. I used vanilla paste but vanilla extract can be substituted.
- Eggs.
- Flour. All purpose flour or cake flour work well. If you want a gluten-free cookie, I would suggest using a gluten-free flour you’re comfortable baking with.
- Baking powder.
- Baking soda. I don’t like the flavor of baking soda in baked goods but it aids in the cookies browning and works with the baking powder to give the batter a little lift.
- Salt. The amount of salt might scare you off but trust me, this batter can handle it. You want the salt to balance the sweetness and highlight the chocolatey flavor. I even add a little flaky salty on top once the cookies are baked!
- Chocolate. I used a combination of dark (70%) and milk chocolate, chopped into chunks. For a less-sweet version, use only dark/bittersweet chocolate. Use the best quality chocolate you can find, it really does make a difference. Chocolate chips can also be used. Brands that work well: Lindt, Tony’s Chocolonly, Ghirardelli or Valrhona.
How To Make Chocolate Chunk Cookies
- Make the batter: Stir together melted butter and the sugars in a large bowl. Add the vanilla and eggs then stir in the dry ingredients. Fold in the chopped chocolate chunks.
- Scoop and chill: Using an ice cream or cookie scoop (I use a 2.3in/6cm scoop) scoop the batter onto a baking sheet lined with parchment paper. Cover the dough with plastic wrap and refrigerate for at least 24 hours, ideally up to 36 hours. This is essential to allow flavor development in the dough and results in the most delicious cookies.
- Bake: Transfer the cookie dough balls to a lined cookie sheet, spacing them apart (they will spread) then bake in a hot oven for 8-10 minutes until they are golden brown but still soft in the center – they will firm us as they cool. Remove from the oven and allow to cool on a wire rack slightly before serving.
Can I Make This Ahead?
The dough needs to chill in the fridge for at least 24 hours and can be frozen in a freezer-safe container or ziploc bags for up to 3 months (bake from frozen). Cookies can be kept at room temperature in an airtight container for up to a week.
Ingredients
- 240 g (1 cup) butter melted
- 200 g (1 cup) soft brown sugar
- 200 g (1 cup) white sugar
- 10 ml (2 tsp) vanilla extract
- 2 large eggs
- 350 g (2¾ cups) flour
- 5 g (1 tsp baking powder
- 3 g (1 tsp) baking soda
- 20 g (2 tsp) salt
- 300 g (10oz) chocolate I used a combination of 70% dark chocolate and milk chocolate, chopped
Instructions
- Melt the butter in a large glass mixing bowl.
- Add the brown and white sugar to the melted butter.
- Whisk the butter and sugars until the mixture resembles wet sand.
- Add the vanilla and eggs.
- Whisk until smooth and creamy.
- Add the flour, baking powder, baking soda and salt.
- Stir together with a rubber spatula until the dry ingredients just start incorporating.
- Add the chocolate chunks then continue stirring, making sure to scrape down the bottom and sides of the bowl to prevent any dry pockets.
- Scoop the dough onto a baking sheet lined with parchment paper (I use an ice cream/cookie scoop of around 2in/6cm). Cover with plastic wrap and refrigerate for 24-36 hours.
- Preheat the oven to 400℉/200℃ and line two large cookie sheets with parchment paper.
- Place the cookie dough balls on the prepared sheets, spacing them apart as the dough will spread slightly.
- Bake the cookies for 8-10 minutes until they are a deep golden brown with the centers still soft – they will firm up as they cool. Optional: Sprinkle with flaky sea salt as they come out of the oven.
- Allow to cool slightly before serving.
Video
Notes
- You could make the batter in the bowl of a stand mixer fitted with a paddle attachment if you prefer.
- I give the weight measurement first as baking with weights is the best way to get accurate results. I would recommend an affordable kitchen scale to any person interested in baking.
Nutrition
FAQ
Chocolate chunks are larger, irregularly shaped pieces (usually chopped from a chocolate bar), while chips are smaller and uniform. Chunks create bigger pockets of melted chocolate and a more gourmet look and texture!
Chilling prevents the cookies from spreading too much during baking, resulting in thicker cookies with better texture. It also allows the flavors to develop and makes the dough easier to handle. For best results, chill for at least 30 minutes or up to 3 days.
You can, but I wouldn’t advise it. This dough is made with melted butter so it’s already quite soft. Baking the cookies immediately will result in very thin, crisp cookies. If you’re in a rush, chill for at least 15-20 minutes. For thick, bakery-style cookies, longer chilling is really worth it!
The edges should be set and lightly golden, but the centers should still look slightly underdone and soft. They’ll continue cooking on the hot baking sheet after you remove them from the oven. Don’t wait until they look fully cooked or they’ll be overbaked!
Common causes include: dough that wasn’t chilled long enough, too much sugar, not enough flour or oven temperature that’s too low. Make sure to chill your dough and use an oven thermometer to verify your temperature. Note: These cookies are naturally flatter, that’s how they were developed.
ou may have added too much flour (always spoon and level, don’t scoop), overmixed the dough, used too many eggs or your oven temperature was too high. Also check that you’re using the right ratio of brown to white sugar.
Absolutely! Just adjust baking time accordingly. Smaller cookies (1 tablespoon dough) bake for 8-10 minutes; larger cookies (3 tablespoons) need 12-15 minutes. Watch them closely!
These cookies were so delicious. They have a lot of chocolate so I think it’s important you use the best quality you can. I also love that they were easy and only used one bowl.
Agreed – use the best quality you can. So happy you liked them Fran!
My 13-year-old son and I made these together, and now we’re both hooked. Truly 10 out of 10, the best cookies we’ve ever tasted. Thank you for sharing your amazing recipes! xx
That is so amazing to hear. Thanks Carol!