Best Ever Chocolate Chunk Cookies
These Best Ever Chocolate Chunk Cookies are rich, gooey, and bursting with melty chocolate chunks. A browned butter base makes them irresistibly delicious and easy to make!
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Cooling rack
- Saucepan
Ingredients
- 1 cup unsalted butter melted until browned and brought back to room temperature
- 2 1/3 cups all-purpose flour plus more if necessary for dough consistency
- 1 teaspoon baking soda helps the cookies rise to perfection
- 1/2 teaspoon kosher salt enhances the flavors
- 1 cup 2 tablespoons dark brown sugar packed, for that rich, caramel-like taste
- 1/2 cup granulated sugar balances the sweetness
- 1 tablespoon vanilla extract adds a warm, aromatic flavor
- 2 large eggs at room temperature for better mixing
- 12 ounces semi-sweet chocolate roughly chopped into chunks for melty goodness
Instructions
- In a saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter turns a golden brown color and smells nutty. This should take about 5-7 minutes. Be careful not to burn it! Remove from heat and let it cool to room temperature.
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
- In a large bowl, combine the browned butter, dark brown sugar, and granulated sugar. Use a whisk or electric mixer to beat until well combined and smooth.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix! If the dough seems too wet, add a tablespoon of flour at a time until it reaches the desired consistency.
- Gently fold in the chopped semi-sweet chocolate until evenly distributed throughout the dough.
- Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!
Notes
- Be patient when browning the butter; it adds incredible flavor that makes these cookies stand out.
- For extra chewy cookies, chill the dough for 30 minutes before baking.
- Experiment with different types of chocolate, like dark or milk chocolate, to suit your taste.
- Use cookie scoop for evenly sized cookies and consistent baking.
- Store cookies in an airtight container at room temperature up to one week or freeze for longer storage.