Best Ever Chocolate Chunk Cookies Recipe

Get ready to meet your new go-to treat: the Best Ever Chocolate Chunk Cookies. Packed with pools of melted chocolate, warm brown butter, and irresistibly crisp and chewy edges, these cookies are everything you could ever want from a classic chocolate chip cookie—and then some. Whether you’re baking for a rainy afternoon pick-me-up, a festive cookie exchange, or simply because you believe cookies are a love language, this recipe lives up to its name in every delicious bite. Chocolate-laden, deeply aromatic, and perfectly golden, these cookies are guaranteed to delight family, friends, and even the pickiest cookie buffs.

Ingredients You’ll Need

The beauty of these Best Ever Chocolate Chunk Cookies lies in their straightforward pantry ingredients—each one carefully chosen for its unique contribution to flavor, texture, or appearance. Skip the gimmicks and focus on the basics for cookies that truly shine.

• Unsalted Butter (1 cup): Browning the butter adds rich, toasty notes that make the cookie base unbelievably flavorful.
• All-purpose Flour (2 1/3 cups): The ideal structure for a cookie that spreads just enough for crisp edges and a tender chewy center.
• Baking Soda (1 teaspoon): Lends just the right amount of lift, ensuring the perfect rise and soft texture.
• Kosher Salt (1/2 teaspoon): Balances sweetness and amplifies all the cookie’s rich flavors.
• Dark Brown Sugar (1 cup + 2 tablespoons): Infuses the dough with moisture and deep caramel undertones.
• Granulated Sugar (1/2 cup): Adds lightness and that beloved touch of classic sweetness.
• Vanilla Extract (1 tablespoon): Elevates every other flavor and brings a fragrant warmth to the mix.
• Eggs, large, at room temperature (2): Bind all the ingredients together and add to the cookie’s soft, chewy bite.
• Semi-Sweet Chocolate, roughly chopped (12 ounces): Giant pockets of chocolate melt and swirl through every cookie—far superior to standard chips!

How to Make Best Ever Chocolate Chunk Cookies

Step 1: Prepare the Brown Butter

Start by browning your butter—a small but magical step! Melt the butter in a saucepan over medium-high heat, stirring often as it foams and crackles. In about 3-4 minutes, you’ll see golden flecks forming at the bottom and smell an intensely nutty aroma. Immediately pour the butter (toasted bits and all!) into a heatproof bowl. Chill it in the fridge for about an hour; you want it solid but spreadably soft, the perfect foundation for unforgettable flavor.

Step 2: Preheat the Oven

While your butter chills, get your oven hot and ready at 375°F (190°C). Starting with a fully preheated oven ensures that every cookie bakes evenly and gets those golden, crisped edges we crave. Line your baking sheets with parchment paper for easy cleanup and even browning.

Step 3: Mix the Dry Ingredients

Whisk together the flour, baking soda, and kosher salt in a medium bowl. This not only combines them evenly (so you never have a salty surprise or a baking soda bite), but also lightens the flour for a more tender cookie crumb. Set this bowl aside—your dough will thank you later.

Step 4: Cream the Wet Ingredients

Fetch your browned butter from the fridge and scoop it into a large mixing bowl. Add both sugars and the vanilla extract, then use an electric mixer to whip everything together until fluffy and light, about 2 minutes. Beat in each egg, one at a time, for just 15 seconds—this ensures your dough stays lush and glossy, never tough.

Step 5: Combine and Fold

Gently stir the dry ingredients into the wet mixture a little at a time, using a wooden spoon or spatula. The dough will look rich and slightly sticky. Before it’s fully combined, sprinkle in your chopped semi-sweet chocolate and fold through. This ensures thick, chocolatey pockets in every single cookie—truly what sets these Best Ever Chocolate Chunk Cookies apart!

Step 6: Form the Cookies

Scoop out generous 3-tablespoon mounds (or about 1/4 cup each) of dough, rolling them into balls with your hands. This size is key: it delivers a cookie with the ultimate balance of gooey center and crisp edges. Space the dough balls well apart on your baking sheet to allow for spreading.

Step 7: Bake

Bake one sheet at a time in your preheated oven for 9-10 minutes. The cookies should look golden around the edges but still soft and slightly underbaked in the middle—this gives the perfect chewy finish! Let them cool on their baking sheet for 10 minutes before transferring to a rack; this rest time is when cookie magic happens.

How to Serve Best Ever Chocolate Chunk Cookies

Garnishes

Sometimes a flourish on top pulls everything together. For these Best Ever Chocolate Chunk Cookies, try a finishing sprinkle of flaky sea salt just after baking—it makes the chocolate and caramelized butter flavors pop! For an ultra-decadent touch, drizzle with a bit of melted dark chocolate or a light dusting of powdered sugar.

Side Dishes

Nothing beats classic pairings: tall glasses of chilled milk, a steamy mug of coffee, or homemade hot chocolate make these cookies shine even brighter. If you want to go over the top, scoop creamy vanilla ice cream between two cookies for a dreamy (and customizable) ice cream sandwich.

Creative Ways to Present

Turn your Best Ever Chocolate Chunk Cookies into the star of any occasion! Pile them high on a rustic wooden board for a ‘cookie grazing board’ effect, wrap stacks in parchment and twine for delightfully homemade gifts, or create a build-your-own cookie sundae bar at parties—kids and grown-ups alike will love it!

Make Ahead and Storage

Storing Leftovers

To keep your Best Ever Chocolate Chunk Cookies soft and fresh, store them in an airtight container at room temperature for up to 4 days. If you like super chewy cookies, add a slice of fresh bread to the container—the cookies absorb the moisture and stay bakery-soft.

Freezing

Cookie dough freezes beautifully! Scoop dough balls, line them on a baking sheet, and freeze until solid. Transfer to a freezer bag and stash for up to 3 months. Bake them straight from frozen—just add an extra minute or two to your baking time. You can also freeze the baked cookies for quick treats later on.

Reheating

To enjoy that “fresh from the oven” experience, pop a cookie in the microwave for about 10 seconds or reheat in a 300°F oven for a few minutes. Warmed-up Best Ever Chocolate Chunk Cookies taste just like the day they were baked, with gooey chocolate and tempting aroma.

FAQs

Why do you brown the butter?

Browning the butter adds complexity and nuttiness to the cookies, turning a good chocolate chip cookie into the Best Ever Chocolate Chunk Cookies. Those toasty, caramelized notes create irresistible depth of flavor.

Can I use chocolate chips instead of chopped chocolate?

While you can use chips, roughly chopped chocolate creates different-sized pools and shards that melt beautifully and result in a more decadent cookie. It really takes these cookies from excellent to best ever!

Can I make these cookies gluten free?

Absolutely—swap in a high-quality gluten-free all-purpose flour blend in a 1:1 ratio for regular flour. The cookies will still be delicious and maintain much of their soft, chewy texture.

What makes these cookies so chewy in the center?

A perfect balance of dark brown sugar, browned butter, and slightly underbaking the cookies ensures that irresistibly chewy center that makes Best Ever Chocolate Chunk Cookies so special.

Can I chill the dough before baking?

Yes! For even deeper flavor and thicker cookies, chill the dough balls for at least 30 minutes or even overnight before baking. This makes the cookies extra rich and enhances their texture.

Final Thoughts

There’s magic in every batch of these Best Ever Chocolate Chunk Cookies, from their caramel-scented dough to the melty chocolate veins running through each bite. Whether you’re a cookie novice or a seasoned baker, trust me—one taste, and you’ll understand why this recipe is a lifelong favorite. Give them a try and let these cookies win over everyone at your table!

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