The best ever, soft and chewy, quick and easy chocolate chunk cookies recipe, made with simple ingredients and browned butter. Perfectly ooey gooey!
These bakery style cookies are irresistible and great as a dessert or snack and awesome for bake sales. They are also great for shipping to family and friends during the Christmas holiday season. They are just as great as my Best Chocolate Chip Cookies (Soft and Chewy) and these delicious White Chocolate Macadamia Nut Cookies (Soft and Chewy).
How do you make soft and chewy chocolate chunk cookies recipe?
- Brown butter and let it cool. Keep aside.
- Whisk together flour, baking soda, salt. Keep aside.
- In a large bowl, cream together sugars, brown butter, eggs, vanilla until smooth.
- Mix in the dry flour mixture.
- Stir in chocolate chunks.
- Scoop out small portions onto a cookie tray.
- Bake, cool and enjoy.
Can you use regular chocolate bar for baking?
Yes, you can use them although they would be sweeter than baking chocolate, which is usually unsweetened or semisweet.
How to brown butter?
- Heat butter in a saucepan over medium high heat, mixing often.
- As the butter melts, it will begin to foam and bubble. Let it cook.
- When you smell the nutty aroma and see little brown bits settling at the bottom of the pan, remove immediately.
- Pour in a separate bowl to cool down.
Why should I brown butter for baking?
It is optional step but adds a wonderful nutty and toasted aroma to the cookies, similar to hazelnuts. It really enhances the flavor of baked goods.
Can I use chocolate chips instead of chocolate chunks?
Yes, chocolate chunks can be replaced by any type of chocolate chips. However, please note that chocolate chips hold their shape while baking but chocolate chunks melt, and you experience an explosion of ooey melted chocolate in each bite.
Can I make these cookies ahead of time?
Yes, they can be baked 1 day ahead of time. However, they taste amazing and ooey gooey when they come fresh out of the oven. You can also reheat them in the microwave for 5-10 seconds to make them ooey gooey again.
Can I freeze these browned butter chocolate chunk cookies?
Yes, absolutely! The best way to do this is to freeze cookie dough portions and put them in a sealed freezer bag. When you want to enjoy cookies, place a few portions on a cookie tray and bake.
Tips and techniques
- If you are short on time or don't like browned butter, skip that step and just cream together room temperature butter with the sugars.
- Use unsalted butter to prevent cookies from becoming too salty.
- You much chill the dough to make the dough easier to handle and to also prevent cookies from spreading too much while baking.
- Keep a close eye when you are browning butter because it can burn really quickly.
- For browning butter, use a saucepan with a light colored bottom so that you can keep track of the color and prevent it from burning.
- Browned butter must cool down before it's used in the recipe or else it will start melting the chocolate and cook the eggs. It can be a little warm but not hot.
- Don't replace all-purpose with any other flour because that changes the texture dramatically.
- You can use store-bought chocolate chunks or chop chunks of a semisweet chocolate bar.
- Do not replace baking soda with baking powder because baking powder makes the cookies rise too much and become "poofy" and almost cake-like.
- Do not replace granulated sugar with brown sugar or vice versa because you need both, for the best soft and chewy texture.
- Sprinkle a little sea salt on top of these cookies, prior to baking to make salted chocolate chunk cookies.
- Stir in ⅓ cup quick cooking oatmeal to make these cookies even more chewy.
- For double chocolate chunk cookies, drizzle melted chocolate on top of the baked cookies, once they have fully cooled down.
- Stir in ¾ cup chopped nuts of your choice (walnuts, almonds, pecans e.t.c,) to make loaded nutty cookies.
Other cookie recipes
- Easy Chocolate Sugar Cookies (Cut Out)
- Peanut Butter Chocolate Chip Cookies (Soft and Chewy)
- Banana Chocolate Chip Cookies
- Chocolate Thumbprint Cookies
- Rolo Chocolate Cookies
Easy Chocolate Chunk Cookies Recipe
- In a medium stainless saucepan, melt butter over medium high heat, stirring often. You can also cool it quicker in the fridge.
- Butter is browed and ready when you can move aside some of the bubbles/foam on top and see little brown bits at the bottom and start smelling a nutty aroma. Quickly remove saucepan from heat and pour it into a separate bowl to prevent it from cooking further and burning. Keep aside and let it cool for about 15 minutes. It should be warm but not hot.
- While the butter is cooling, whisk together flour, salt, baking soda in a separate mixing bowl. Keep aside.
- In another mixing bowl, mix together melted browed butter, brown sugar, granulated sugar until smooth.
- Mix in eggs and vanilla extract until smooth.
- Dump the dry flour mixture into this wet mixture and mix until just combined.
- Stir in chocolate chunks.
- Cover and chill dough for about 30-40 minutes to make it easier to handle and prevent spreading.
- Scoop out heaped tablespoons of the dough and place them on a cookie tray, lined with parchment paper.
- Bake at 350 degrees for 12-15 minutes OR until edges are firm and golden brown. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature or in the fridge for up to 3 days.
Until next time, tata my lovelies!