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My Ultimate Easy Chocolate Chunk Cookies

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If chewy, gooey, supersized and oh-so flavorful chocolate chip cookies are your thing: you HAVE to make My Ultimate Easy Chocolate Chunk Cookies.

If chewy, gooey, supersized and oh-so flavorful chocolate chip cookies are your thing: you HAVE to make My Ultimate Easy Chocolate Chunk Cookies.

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Christmas may be over, but I’m still thinking about alll the cookies. New year, same me… what can I say. Lol. Really, though, I whipped up this My Ultimate Easy Chocolate Chunk Cookies recipe over the Christmas season out of desperation. Desperation. Yes, I know, there are millions of chocolate chip cookies out there. Some that are cakey, some that are fluffy, some that are crispy… the list could go on. Personally, however, I like my cookies chewy, doughy, and actually flavorful. Seems simple enough, right? Still, when searching the web for a recipe that met this criteria, I kept stumbling upon recipes that required  24, 48, or even 72 hours of chilling time!! I don’t have time for that — especially when the cravings hit. Hence, I whipped up this easy peasy (only 1 hour chilling) recipe that’s packed with flavor from browned butter, good vanilla, and high quality dark chocolate chunks. It doesn’t get much better than this.

If chewy, gooey, supersized and oh-so flavorful chocolate chip cookies are your thing: you HAVE to make My Ultimate Easy Chocolate Chunk Cookies.

the breakdown…

My Ultimate Easy Chocolate Chunk Cookies are seriously just that: ultimate and easy. Like, for real, you don’t even need an electric mixer for this one. To start things off, go ahead and brown some butter. Browned butter is the key to any good cookie (or banana bread), if you ask me. I mean, just the aromatics of the butter on the stove themselves are enough or a testimony to the flavor of these cookies. If you’ve never browned butter before, don’t worry. It’s honestly so easy. Melt the butter over the stove until it begins to bubble, then reduce the heat a bit. After a few minutes, and a bit of stirring, brown speckles should form in the bottom of the butter. Once you see those speckles and are smelling alll that fragrant butter, quickly remove it from the heat. There’s a fine line between browned butter and burned butter, so you definitely want to be careful.

If chewy, gooey, supersized and oh-so flavorful chocolate chip cookies are your thing: you HAVE to make My Ultimate Easy Chocolate Chunk Cookies.

With that butter good to go, it’s time to whisk it up with both of your sugars. Granulated sugar leads to more of a cakey, firmer cookie — really just acting as a stability agent. On the other hand, brown sugar adds more of a chewy, deeper sweet flavor to your cookie. So, with both of these sugars mixed up with that browned butter, you get the perfect balance of fluffy and chewy.

the dry ingredients…

Next, go ahead and whisk together your dry ingredients. There’s nothing crazy about any of these… it’s really just proportions. I don’t use too much flour for this one because, once again, I’m such a sucker for a chewy cookie. Then, with some baking soda so they rise and some salt for flavor, you have yourself some pretty classic cookie ingredients. But wait, let’s talk about that cinnamon. Cinnamon is definitely not typical in your average chocolate chip cookie, but it’s freaking delicious. The flavor is not overpowering, and is really pretty indistinguishable. Still, that subtle flavor brings a bit of warmth to the cookie, adding a bit of depth to this recipe.

If chewy, gooey, supersized and oh-so flavorful chocolate chip cookies are your thing: you HAVE to make My Ultimate Easy Chocolate Chunk Cookies.

The final step of the dough for My Ultimate Easy Chocolate Chunk Cookies is to fold everything together. Folding is really just a method of using a (preferably rubber) spatula to gently mix in the dry ingredients via a pressing/ pushing method, as opposed to an aggressive whisking motion. This method helps to make sure you don’t over-mix your dough. While over-mixing IS more difficult to do with this hand folding method (instead of an electric mixer), it can still happen. That will lead to a tough cookie. Nobody wants that. I honestly usually toss in the dark chocolate chunks while there are still a few streaks of flour left in the dough and finish mixing that in with the chocolate. 

finish them off…

Chill up that dough for only an hour and get to baking! There’s no need to wait days on end to make cookies… at least not with this recipe. So, simply roll up your cookies into large balls and arrange very far apart on 2 baking sheets. I promise you spreading them out is worth it! This will give your cookies enough room to breathe and cook evenly. After just 12 minutes (switching from the bottom rack to the middle rack and vice versa at the 6 min point) your cookies will be perfect… well, almost. The FINAL step is to bang those sheet pans on the counter a few times. This will give your cookies more of that “crinkle cookie,” chewy texture that is the loml. Oh, and hit everything with some Maldon. Let them cool a bit on the sheet pan then transfer to a wire baking rack and you’re good to go.

I hope you love My Ultimate Easy Chocolate Chunk Cookies as much as I do! Let me know what you think in the comments below!

My Ultimate Easy Chocolate Chunk Cookies

Recipe by Annie PatrickCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

14

cookies
Prep time

10

minutes
Cooking time

20

minutes
Chill time

1

hour

If chewy, gooey, supersized and oh-so flavorful chocolate chip cookies are your thing: you HAVE to make My Ultimate Easy Chocolate Chunk Cookies.

Ingredients

  • ½ cup unsalted butter, cubed

  • 1 ¼ cup all purpose flour

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ tsp cinnamon

  • ½ cup granulated sugar

  • ¾ cup brown sugar

  • 1 egg, at room temperature

  • 2 tsp vanilla extract

  • 1 ½ cup dark chocolate chunks, roughly chopped

  • Flaky sea salt, as desired

Instructions

  • In a small saucepan, brown the butter: Place the cubed butter on the stove over medium-high heat until it is about half-way melted. Turn the heat down to medium-low and let the butter brown. Stir often to make sure it does not burn. It is done when the butter has visible light brown specks, but has not yet turned black.
  • In a medium bowl, whisk the flour, baking soda, salt, and cinnamon until combined.
  • In a large bowl, whisk the browned butter, sugar, and brown sugar until smooth and combined, about 1 minute. Add the egg and vanilla extract and mix until combined.
  • Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Then, gently mix in the dark chocolate. Cover the bowl with plastic wrap and chill for about 1 hour.
  • Preheat the oven to 375 degrees. Line two large baking sheets with parchment paper.
  • Using the warmth from your hands, form about 14 2-inch cookie dough balls. Spread out on the baking sheets and transfer to the oven (one baking sheet in the middle rack, one on the bottom rack). Bake for 12 minutes, switching the baking sheets’ oven racks half way through. The cookies will look slightly underdone in the center, but the edges will be golden.
  • Remove the baking sheets from the oven, and bang on the counter 3-4 times to ensure a good crinkle. Sprinkle with sea salt and allow to cool on the baking sheets for 5 minutes. Then, transfer the cookies to a wire baking rack to finish cooling. Enjoy!
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