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I make these chocolate chunk cookies for their rich, nutty flavor from browned butter and perfectly balanced sweetness. With a simple recipe and irresistible taste, they have become my new go-to treat!
What You’ll Love About This Chocolate Chunk Cookie Recipe
- Quick and Easy Preparation: Simple steps and minimal ingredients make this recipe easy to follow.
- Decadent Chocolate: Generous amounts of chocolate ensure gooey, melty goodness in every bite.
- Classic Comfort: A timeless treat that combines nostalgia with an elevated flavor profile.
- Perfect Sweetness: A blend of brown and white sugars creates a perfectly balanced sweetness.
I searched everywhere for the ultimate chocolate chunk cookie recipe but couldn’t quite find what I was looking for. So, I took matters into my own hands and spent three months perfecting this recipe.
These cookies are the ideal blend of gooey, slightly crispy, and packed with savory goodness. Give them a try—I’m confident you’ll agree they’re perfect!
Ingredients
- Unsalted butter
- Shortening
- Dark brown sugar
- Granulated sugar
- Eggs
- Vanilla bean paste
- Salt
- Baking soda
- All-purpose flour
- Semi-sweet chocolate
- Flake sea salt (optional)
Equipment
- Measuring cups and spoons
- Saucepan
- Wooden mixing spoon
- Stand Mixer
- 3-Tablespoon cookie scoop
- Cookie sheet
How To Make Chocolate Chunk Cookies
***This is just a teaser! To see the complete recipe instructions, scroll to the recipe card at the bottom of the page.
Preheat Oven and Prep Pan:
- Heat your oven to 375°F. Lightly grease a rimmed baking sheet with nonstick cooking spray.
Brown Butter:
- In a saucepan over medium-high heat, brown butter until fragrant (about 3-4 minutes).
Mix Wet Ingredients:
- Combine browned butter, shortening, sugars, eggs, and vanilla paste in a standing mixer bowl. Mix for 30 seconds, then rest for 3 minutes. Repeat this process four times.
Add Dry Ingredients:
- Mix in salt, baking soda, and flour until combined. Stir in chocolate until evenly distributed.
Scoop Dough:
- Using a 3-tablespoon cookie scoop, place 6 scoops of cookie dough on a baking sheet. Sprinkle with flake sea salt (optional) and bake for 12 minutes at 375°F.
Cool, and Enjoy:
- Let cookies cool briefly on the sheet, then transfer to a wire rack to cool completely. Enjoy!
Serving and Storage Tips
Serving Chocolate Chunk Cookies:
- Fresh from the Oven: For the best experience, serve your chocolate chunk cookies warm, fresh from the oven. The chocolate will be perfectly melty, and the cookies will have a delightful texture.
- With Milk: Pair your cookies with a glass of cold milk for a classic treat.
- As a Dessert: Serve with a scoop of vanilla ice cream for a delicious dessert.
Storing Chocolate Chunk Cookies:
- At Room Temperature: Store your cookies in an airtight container at room temperature. They will stay fresh for up to 5-7 days. To maintain softness, add a slice of bread to the container.
- In the Refrigerator: If you prefer, store the cookies in the refrigerator. They will last a bit longer, up to 2 weeks, but will lose some softness. Bring them to room temperature or warm them briefly in the microwave before serving.
Freezing Chocolate Chunk Cookies:
- Freezing Baked Cookies:
- Allow the cookies to cool completely after baking.
- Place the cooled cookies on a baking sheet in a single layer and freeze for 1-2 hours until solid.
- Transfer the frozen cookies to a resealable freezer bag or airtight container. Label with the date.
- Cookies can be frozen for up to 3 months.
- To serve, thaw at room temperature for 30-40 minutes or warm in the microwave for a few seconds.
How To Freeze Cookie Dough
Portion the Dough:
- Use a cookie scoop or spoon to portion the dough into individual cookie sizes.
- Place the dough portions on a baking sheet lined with parchment paper, ensuring they don’t touch each other.
Pre-Freeze the Dough:
- Put the baking sheet with the portioned dough into the freezer.
- Freeze for 1-2 hours or until the dough balls are firm and solid.
Store the Dough:
- Once the dough balls are frozen, transfer them to a resealable freezer bag or airtight container.
- Label the bag or container with the type of cookie dough and the date.
Freeze the Dough:
- Store the labeled bag or container in the freezer.
- Cookie dough can be frozen for up to 3 months.
Baking Frozen Dough:
- When ready to bake, preheat your oven as directed in your recipe.
- Place the frozen dough balls on a baking sheet lined with parchment paper.
- Bake as directed, adding 1-2 minutes to the original baking time if necessary.
Recipe FAQs
My secret for this recipe is the ingredients. Browning the butter, adding shortening, and using chocolate chunks instead of chips is key to taking chocolate chip cookies to the next level.
You can use a hand mixer or mix the ingredients by hand with a sturdy spoon or spatula.
Yes, you can substitute unsalted butter for shortening. The taste and texture will differ slightly, but it will still work.
Resting the dough helps to hydrate the flour and develop the flavors, resulting in a better texture and taste of the cookies.
More Desserts
Chocolate Chunk Cookies
Equipment
- measuring cups and spoons
- Saucepan
- Wooden mixing spoon
- Stand mixer
- 3-Tablespoon cookie scoop
- Cookie Sheet
Ingredients
- ¾ cup unsalted butter
- ¼ cup shortening
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 2 ½ cups all purpose flour
- 2 cups semi sweet chocolate small chopped
Instructions
- Preheat the oven to 375 degrees.
- In a small sauce pan brown the butter by setting the heat to medium high, stir the butter until a nutty aroma is present about 3-4 minutes.
- Add the browned butter, shortening, brown sugar, white sugar, eggs and vanilla paste to a mixing bowl on a standing mixer.
- Turn the mixer on for 30 seconds and then let it rest for 3 minutes and repeat this four times.
- Add in the mixing bowl to the mixture the salt, baking soda, flour. Mix until combined.
- Once combined add in the chocolate and mix until combined.
- Using a 3 tablespoon cookie scoop, scoop the dough and place 6 scoops on a cookie sheet.
- Bake in the oven for 12 minutes.
- After 5 minutes, transfer the cookies to a wire rack and cool for 30 more minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
