Ultimate Chocolate Chunk Cookies Recipe starts off with nutty and caramelized brown butter, are filled with loads of milk & dark chocolate chunks and chips and are the perfect chewy, soft if you want or crunchy edges if you want cookie!
This is probably my most worked on recipe, well this and some chewy brownies finally ready for posting and a yellow cake and chocolate cake. I have My Favorite Chocolate Chip Cookies recipe that I posted way back in 2014, these cookies are delicious with the help of browning the butter, vanilla pudding mix, and extra yolk.
No offense to pudding mix but I wanted a cookie without pudding mix. I also have posted a recipe for Perfect Chocolate Chip Cookies back in 2013. Those are delicious. But they weren't right. I also wanted a recipe not having 14 tablespoon of butter I wanted an even 8 or 16 so you could use a full stick. I am always finding little bits of a stick of butter in my fridge, I don't need any more clutter in my life!
Check out my brownie bites recipe next!
Let's get to the recipe.
Just pantry staples are needed for this cookie recipe
- All-Purpose Flour. The flour helps create the perfectly chewy chocolate chip cookie.
- Baking Soda. This chemical leavening agent causes the cookie dough to rise when baked.
- Salt. With all the sweetness going on a bit of salt helps balance all of the flavors.
- Cornstarch. Adding cornstarch makes for light and tender cookies.
- Butter. For a delicious flavor I love to brown my butter, I have a whole post dedicated to how to brown butter.
- Water. Browning butter makes some of the water in the butter evaporate so adding a little water back fixed the problem.
- Sugar. We use a combination of brown and granulated sugar. Brown sugar is made with molasses and provides extra moisture and flavor.
- Eggs. Your eggs must be at room temperature to properly combine with the butter and sugar. To do this quickly place the eggs in a bowl of warm water for 5 minutes before using. The reason for an extra egg yolk is the extra moisture and richness it provides.
- Vanilla Extract. Vanilla provides the classic flavor profile, so don't skimp and use imitation, it is not worth your time, real vanilla extract all the way.
- Chocolate. Mixed Chocolate Chips/ Chunks (milk, dark or semisweet)
📖 How do you make the cookies
Back to the recipe, while just browning the butter was fabulous and would create a beautiful cookie, the cookies baked inconsistently. Meaning some were perfect and some spread and some stayed to tall and didn't spread enough.
Well naturally when you are cooking the butter some of the liquid will evaporate, so I needed more liquid. Instead of adding more butter I decided to add some water, after playing around with a few recipes it worked out that 1oz was perfect. Just the trick to create more consistent cookies.
Here we go.
In a large bowl whisk together the flour, baking soda, salt, and cornstarch, set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment add the cold butter and set aside.
In a heavy bottom saucepan add 4oz of butter, cook on medium heat mixing constantly. If you do not mix the butter can burn easily. The butter will become foamy and soon after you will smell a nutty aroma and begin to see brown flecks, that's when you know the butter is done. Then pour the butter on top of cold butter in the mixer. Let sit for 2 minutes to melt the other butter.
Mix the butter together then add water and both sugars and mix until combined.
Add vanilla, egg, and yolk and mix on medium speed for 1 minute.
Let rest then mix for another two minutes. You'll see the color and consistency of the batter change.
Add in flour mixture, mixing until just combined then fold in chocolate.
Using a medium cookie scoop (1.5 Tablespoon size) scoop cookies into a plastic container or tray that you will cover with plastic wrap.
Chill for 2 hours or up to 4 days, also you can chill dough then freeze for up to 1 month.
When ready to bake preheat oven to 350F, line a baking sheet with a Silpat liner, place cookies 2 inches apart, for medium-sized cookies I can fit 12 on a tray.
If you want very soft cookies bake for 8-10 minutes, or until cookies have just lightly browned on edges but still a little wet on top if you want cookies with a bit more crispy edges bake for 11-13 minutes until golden brown all over.
Check out this post on my Cookie Baking Tips
🗝Tips and tricks
Like many other CCC recipes, I chill the dough, I personally like to pre-scoop the dough as soon as I make it, that way the dough is chilled more consistently than a big ol' ball of dough. I use this container, I line it with parchment on the bottom scoop the dough then put another layer of parchment and scoop the next layer. It works perfectly for me!
Another thing I do when baking cookies is I use all kinds of chocolate. Chocolate chips are good but they don't create the oozy chocolate you get from chunks. I also use a mixture of milk, dark and semi-sweet chocolate. And I add extra chocolate once the cookies are scooped to create a "pretty cookie."
And when I am feeling fancy I add some fleur de sel on top. And it goes without saying that a big 'ol scoop of ice cream with a warm cookie is absolutely necessary.
For chocolate chip cookie lovers you must try my chocolate chip cookie cake recipe next!
🍪Can I double this recipe
This Ultimate Chocolate Chunk Cookies recipe can easily be doubled, I haven't tripled because my KitchenAid couldn't handle it. I made 300 of these cookies for my sister's wedding a couple of weeks ago. We welcomed guests with cookies and finished the night with another round of cookies!
These cookies bake up perfectly in mini, medium and large cookies! The best! Because sometimes when you're making a batch of cookies for friends you need an extra-large one for yourself 😉
Honestly, how beautiful are my sister and her new family !!!
Anyways these cookies were perfect. I am so happy with them, and I love them so much. I hope you do, please let me know if you try my Ultimate Chocolate Chunk Cookie Recipe! Depending on which cookie, soft or crunchy, I bake shorter or longer.
To create a soft cookie bake until the cookies are set up but still look a little wet in the center, and to create a crunchy edge cookie then bake a little longer.
Craving some classic dessert recipes
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 325 grams (2.5 Cups)All Purpose Flour
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Salt
- 2 Teaspoons Cornstarch
- 4oz(½ Cup/ 1 Stick) Butter, browned
- 4oz (½ Cup/ 1 Stick) Butter, cold or room temp.
- 1oz Water
- 150 grams (¾ Cup) Brown Sugar
- 100 grams (½ Cup) White Sugar
- 1 Large Egg, at room temp.
- 1 Large Egg Yolk, at room temp.
- 2 Teaspoons Vanilla Extract
- 8oz Mixed Chocolate Chips/ Chunks (milk, dark or semisweet)
- In a large bowl mix together the flour, baking soda, salt, and cornstarch, set aside.
- In a stand mixer add the cold butter and set aside.
- In a heavy bottom saucepan add 4oz of butter, cook on medium heat mixing constantly. If you do not mix the butter can burn easily. The butter will become foamy and soon after you will smell a nutty aroma and begin to see brown flecks, that's when you know the butter is done. Then pour the butter on top of cold butter in the mixer. Let sit for 2 minutes to melt the other butter.
- Add water and both sugars and mix until combined, add egg and yolk and mix on medium for 1 minute. Add vanilla and mix for 30 more seconds. Add in flour mixture, mixing until just combined then fold in chocolate.
- Using a medium cookie scoop (1.5 Tablespoon size) scoop cookies into a plastic container or tray that you will cover with plastic wrap. Chill for 2 hours or up to 4 days, also you can chill dough then freeze for up to 1 month.
- When ready to bake preheat oven to 350F, line a baking sheet with a Silpat liner, place cookies 2 inches apart, for medium sized cookies I can fit 12 on a tray. If you want very soft cookies bake for 8-10 minutes, or until cookies have just lightly browned on edges but still a little wet on top if you want cookies with a bit more crispy edges bake for 11-13 minutes until golden brown all over. Let cool on tray for 5 minutes then transfer to a wire rack. Store in an airtight container.
*For mini cookies use a 2 teaspoon cookie scoop and bake for 7-9 minutes or until golden brown just around the edges.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookies, chocolate chip cookies, chocolate chunk, chocolate bar cookies, dessert cookies, cookie recipe, brown butter cookies, brown butter recipes, snack, chewy cookies, chill cookie dough,