The most delicious, chewy and chocolate rich cookies
These chocolate chunk cookies are an example of the perfect chocolate cookies. They are crunchy and crisp in the outer ring and soft and chewy in the center. These cookies are loaded with pools of dark and milk chocolate chunks that will make all chocolate lovers very happy.
About This Recipe
- This recipe uses both brown sugar as well as granulated sugar. Brown sugar contains molasses which contributes to the chewiness of the cookie.
- These Cookies have the best texture that a chocolate cookie could have. Due to the recipe's sugar content, these cookies have a crispy surface, but the center is super soft and chewy. Mmmm, just the feeling of that first bite into that crunch 🙂
- I used both milk chocolate and dark chocolate in these chocolate chunk cookies. The combination of two chocolate intensities and flavor adds to their rich taste and flavor. DO NOT SUBSTITUTE CHOCOLATE CHUNKS FOR CHOCOLATE CHIPS. Chocolate chips are made to retain their shape. They also contain less cocoa butter than those chocolatey items.
- I understand that you do not like to hear this!! But trust me... this is the secret to why these cookies are so delicious. Since this recipe uses melted butter, chilling the dough gives the butter structure and a firm shape. Also once the cookie dough is chilled, vanilla and chocolate have time to develop a deeper flavor through the dough.
- These cookies expand but not too much, so I recommend using a large two-tablespoon ice cream scoop to measure the dough onto the baking sheet.
- One important step in making these cookies is to; after 6 minutes of baking bring the cookie sheet out and bang the tray on the counter a few times. Put the baking sheet back into the oven for another 5 to 6 minutes.
- For a more chocolaty look, put a piece of chocolate chunk on top of the dough ball. This is optional.
See more cookie recipes; Snickerdoodle Cookies, Stuffed Chocolate Chip Cookies, No Chill Lemon Curd Cookies, White Chocolate Macadamia Cookies, Triple Chocolate Cookies
How To Make These Chocolate Chunk Cookies
- Start with melting the butter in the microwave at 20-second intervals. Stir after each time. Let cool down so it is slightly warm to the touch.
- Mix the dry ingredients and set aside.
- Add two sugars to the melted butter, and mix well. Mix in the egg and vanilla extract and whisk vigorously! I mean vigorously. This step is very important to be done properly. This contributes to the soft center texture.
- Gradually fold in the dry ingredients and mix.
- Add in the Chocolate Chunks and mix to distribute well.
- Scoop the dough onto the lined baking sheets. Place a piece of chocolate on top of each ball.
- Place the baking sheet in the fridge for two hours. Bake after two hours.
- These cookies should bake for 12 minutes. After 6 minutes, bring the ray out of the oven and bang it on the counter a few times. This makes the cookies flat and deflated. Place a towel on the counter to protect the counter. Place the tray back into the oven and bake for another 5 to 6 minutes.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Chocolate Chunk Cookies
The most delicious, chewy and chocolate rich cookies
Ingredients
- 2¼ cup All-purpose flour, Spooned and leveled
- ¼ teaspoon Baking soda
- ¾ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ cup Butter
- 1 Egg, Room temperature
- 1 cup Light brown sugar, Packed
- ½ cup Sugar
- 1 tablespoon Vanilla extract
- 1 cup Dark Chocolate, Chopped, Do not Substitute for chips
- ½ cup Milk Chocolate, Chopped, Do not Substitute for chips
Instructions
- Melt the butter in the microwave at 20-second intervals. Stir after each time. Let cool.¾ cup Butter
- Mix all dry ingredients, Set aside.2¼ cup All-purpose flour, ¼ teaspoon Baking soda, ¾ teaspoon Baking Powder, ¼ teaspoon Salt
- The butter should be cool to the touch. Add in the two sugars and mix with the butter.1 cup Light brown sugar, ½ cup Sugar
- Add the egg and the vanilla extract, and whisk vigorously until light and fluffy. This may take a few minutes.1 tablespoon Vanilla extract, 1 Egg
- Using a spatula, gently fold in the dry ingredients, and mix. Add both chocolates and mix until all are well distributed, but do not overmix. See notes for chocolate.1 cup Dark Chocolate, ½ cup Milk Chocolate
- Use a large ice cream scoop and scoop the dough onto the lined baking sheets. Place the sheet in the fridge for 2 hours.
- Preheat the oven to 350°F. Place the dough balls on the baking sheets and leave a 2-inch space between them.
- Bake for 6 minutes, bring the tray out, and bang it on the counter to deflate the cookies. Place the tray back in the oven and bake for another 6 minutes. Bang the baking sheet on the counter again.
- Let cool down on the tray for 10 minutes, then transfer to the cooling rack to cool completely.
Notes
Do Not Substitute chocolate chunks for Chocolate chips. Chocolat chips are made to retain their shape. They don't melt as easily as baking chocolate or other types of melting chocolate because they contain less cocoa butter than those chocolatey items.
Nutrition
Calories: 236kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 27mgSodium: 125mgPotassium: 109mgFiber: 1gSugar: 18gVitamin A: 234IUVitamin C: 0.1mgCalcium: 37mgIron: 2mg
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