These chocolate chunk cookies are soft, and chewy. And, they are perfect tea time treats to satisfy your afternoon cravings. The secret to making these is to chill the cookies before baking.
Table of Content
About these cookies
These cookies are similar to chocolate chip cookies, but with chocolate chunks instead of chips. We use both brown and white sugar for that perfect combination of soft and chewy. And, the melted butter makes for a nice dense cookie. The secret to making these cookies is to chill them for at least 30 minutes up to overnight. Chilling the cookies will prevent them from spreading too much in the oven when baking. The timeline for baking these cookies is:
- Mix the cookie dough - 5 to 7 minutes
- Chill dough - 30 mins up to overnight
- Bake - 10 to 12 minutes.
- Cool - 5 minutes
Ingredients and substitutes
- Flour - It's best to use plain all-purpose flour for these cookies. They will spread, but that is what they are supposed to do.
- Sugars - We have both brown and white sugar, and they are necessary. The brown adds softness to the cookie, while the white adds that crispness.
- Vanilla - Use good quality vanilla as it does make a huge difference. I use my homemade vanilla extract.
- Chocolate - Use chocolate bars cut into pieces. I like to use my favorite dark chocolate to offset the sweetness of the two sugars.
Step by step instructions (pin)
- Chop the chocolate into different size chunks.
- Melt the butter, but not completely (see video).
- Mix butter and both sugars with a whisk until the sugar is almost dissolved.
- Add the egg, baking powder, salt, and vanilla.
- Followed by the flour in two batches.
- Finally, add chopped chocolate - combine well.
- Cover and let chill in the fridge for 30 minutes
- Preheat the oven at 180 C/ 356 F.
- Use a cookie scooper or make small balls with you hands.
- Place them on a baking sheet keeping enough space so the cookies can spread.
- Ensure your oven is well preheated for at least 10 minutes (if not keep the cookies chilled in the fridge).
- Bake in a preheated oven for about 10 to 12 minutes.
- Let cool 5 minutes on the baking tray. Then, transfer to a cooling rack.
- Enjoy!
Frequently asked questions
The right oven temperature is vital for cookies. You want the cookie to melt, while at the same time, cook quickly on the outside edges. Every cookie recipe comes with its own specified time and temperature. So, it is essential to follow the recipe and guidelines.
You can use dark brown sugar, and yet the cookies will have a strong caramel or toffee kind of taste from the molasses. The cookies will also spread more and have a darker color.
The white sugar contributes to the crispiness while the brown sugar adds to the tenderness of the chocolate chunk cookie.
The cookies need the right temperature for baking. Finding the right oven temperature is essential. Therefore, please follow the directions that come with the recipe.
Baking soda in the cookie dough can cause the flour to fluff up. Also, too much baking soda can cause the cookies to spread too much and become flat and greasy.
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Recipe
Description
Video
Ingredients
- ½ cup (113 g) Butter melted
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) White sugar
- 1 Egg large
- 1 ½ cups (190 g) All-purpose flour
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Vanilla
- 4 oz (110 g) Chocolate 1 cup chopped
Instructions
- Chop the chocolate into different size chunks.
- Melt the butter but not completely (see video).
- Mix butter and both sugars with a whisk until the sugar is almost dissolved.
- Add the egg, baking powder, salt, and vanilla.
- Followed by the flour in two batches.
- Finally, add chopped chocolate - combine well.
- Cover and let chill in the fridge for 30 minutes.
- Preheat the oven at 180 C/ 356 F.
- Use a cookie scooper or make small balls with you hands.
- Place them on a baking sheet keeping enough space so the cookies can spread.
- Ensure your oven is well preheated for at least 10 minutes (if not keep the cookies chilled in the fridge).
- Bake in a preheated oven for about 10 to 12 minutes.
- Let cool 5 minutes on the baking tray then transfer to a cooling rack.
- Enjoy!
Recipe Notes
- Melt the butter just barely, it does not need to be hot or liquid. A few bits of butter in works too.
- Don't use hot melted butter it makes a very greasy cookie. If necessary let the butter rest for 5 minutes.
- Use good quality chocolate that you like to eat. Chop the chocolate in different sizes.
- You can use any chocolate chips if you like.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Charla
I am practically drooling over my laptop because these cookies looks fantastic.
Veena Azmanov
Thank you, Charla, I hope you try them
Kushigalu
So soft and chewy cookies. Perfect tea time snack.
Veena Azmanov
Yes, these are perfect tea-time snacks, Kushi. I hope you try these
Jacqueline Meldrum
Those look so tasty. I love how generous the chunks of chocokate are.
Veena Azmanov
Thank you, Jacquelin. I hope you try these
Dannii
Oh these cookies look perfect. You can't beat homemade chocolate chip cookies.
Veena Azmanov
Absolutely, Dannii. Thank you
Cyndy
I love these cookies - the chocolate chunks make it so pretty and also delicious. Next time I will make a double batch because these disappeared right away at my house.
Veena Azmanov
Thank you, Cyndy. Yes, these do go quick