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The BEST Chocolate Chunk Cookies Recipe

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3.9 from 48 reviews

  • Author: Amina
  • Total Time: 24 hours 40 minutes
  • Yield: 28 servings

Description

Indulge in the rich, chewy goodness of these BEST Chocolate Chunk Cookies. Made with a perfect blend of brown and white sugars, a combination of dark and milk chocolate chunks, and a chilling step that enhances flavor and texture, these cookies offer a deep golden exterior with soft, gooey centers. Ideal for cookie lovers who appreciate a classic recipe with an elevated taste.

Ingredients

Wet 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

Dry Ingredients

  • 350 g (2¾ cups) flour
  • 5 g (1 tsp) baking powder
  • 3 g (1 tsp) baking soda
  • 20 g (2 tsp) salt

Add-ins

  • 300 g (10 oz) chocolate chunks (combination of 70% dark chocolate and milk chocolate, chopped)

Instructions

  1. Melt Butter: Melt the butter in a large glass mixing bowl to prepare the base of your cookie dough.
  2. Add Sugars: Add the brown and white sugar to the melted butter.
  3. Mix Sugars and Butter: Whisk together the butter and sugars until the mixture resembles wet sand, ensuring the sugars dissolve slightly and the mixture is uniform.
  4. Add Vanilla and Eggs: Incorporate the vanilla extract and eggs into the mixture.
  5. Whisk Until Smooth: Whisk the ingredients until the batter is smooth and creamy, creating a consistent dough base.
  6. Add Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the wet mixture.
  7. Combine Dry and Wet Ingredients: Stir with a rubber spatula until the dry ingredients just start to incorporate, avoiding overmixing to keep the cookies tender.
  8. Fold in Chocolate Chunks: Add the chocolate chunks and continue stirring, making sure to scrape down the bottom and sides of the bowl to avoid any dry pockets.
  9. Chill Dough: Scoop the dough onto a baking sheet lined with parchment paper using a 2-inch (6 cm) cookie scoop. Cover with plastic wrap and refrigerate for 24-36 hours to develop flavor and texture.
  10. Preheat Oven: Preheat the oven to 400℉ (200℃) and line two large cookie sheets with parchment paper.
  11. Arrange Dough: Place the chilled cookie dough balls on the prepared sheets, spacing them well apart as the dough will spread during baking.
  12. Bake Cookies: Bake for 8-10 minutes until the cookies turn a deep golden brown but still have soft centers. Optionally, sprinkle flaky sea salt on top as they come out of the oven to enhance flavor.
  13. Cool and Serve: Allow the cookies to cool slightly on the baking sheet before serving, as they will firm up upon cooling.

Notes

  • Chilling the dough for 24-36 hours is crucial for developing complex flavors and preventing cookie spread.
  • Use a combination of 70% dark chocolate and milk chocolate chunks for a balanced sweetness and depth.
  • Optional sprinkling of flaky sea salt enhances the chocolate flavor and creates a pleasant contrast.
  • Don’t overmix the dough once flour is added to keep cookies tender and chewy.
  • For even baking, make sure to space cookie dough balls properly on the sheet.
  • Cookies will be soft when fresh out of the oven but will firm up as they cool.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/the-best-chocolate-chunk-cookies-recipe/