These chewy chocolate chunk cookies are our go-to when we want something that feels like a treat but doesn't require anything fancy. They're thick, gooey in the middle, loaded with chocolate, and have those golden, crinkly edges we all secretly hope for when we peek into the oven. If you're after that melt-in-your-mouth center with pools of chocolate and a chewy edge that holds it all together, you're going to love this one.
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We tested this chewy chocolate chunk cookie recipe four times, adjusting the sugars, flour, and chilling time to create the ideal texture and flavor. Let's just say we enjoyed a few too many cookies in the process!
Marco said, "This is the kind of job where you can eat your success and your failure," and I told him, "Yeah… and even more when it's a failure, out of frustration!" But when that one batch came out, and we both sighed after the first bite, we knew it was the one.
We know how it feels to scroll through cookie recipes that look good but bake up flat, cakey, or just meh. And after testing so many recipes over the years, like our fudgy brownie cookie and Nutella-stuffed cookies, we've learned how much small tweaks matter.
That's why we're sharing these chewy chocolate chunk cookies with confidence. It works. And it feels so good to pull out a tray of thick, golden, gooey cookies that actually live up to the hype.
Why you'll love these cookies
Brown butter is the big flavor secret-It gives a nutty, deep, toasty flavor you just can't get from plain melted butter.
The texture is everything-These chewy chocolate chunk cookies are chewy all the way through, with a gooey center, crispy edges, and pockets of melted chocolate in every bite. The kind of texture that keeps you reaching for one more.
Easy, but feels special-No mixer. No overnight chill. Just 40-60 minutes in the fridge and you'll get crinkly tops and melty chocolate pools. If you're craving something more delicate and buttery, our thumbprint cookies with jam are a must-make.
They look like a win-Glossy chocolate, crackly crispy edges, perfect spread. Thick enough to stack, pretty enough to gift, and guaranteed to impress. Just like your favorite bakery style chocolate chunk cookies, but made at home.
If you're into chocolate and pistachio cream, try our fudgy chocolate pistachio cookies next!
Ingredients you'll need
Salted butter-Browning the butter gives it a deep, toasty flavor, and the salt brings out all the richness in the dough. We even add a little extra salt! It balances the sweetness and makes the chocolate pop.
Soft light brown sugar-Adds moisture and gives the cookies their chewy, bendy center. The slight molasses flavor also deepens the overall taste.
White sugar-Helps the cookies spread and gives those crispy, golden edges. It balances the chew with just the right amount of snap.
Cornstarch-Helps keep the center soft and adds extra chew, especially when paired with brown sugar.
Baking soda-Gives the cookies a gentle lift and encourages that crinkly top as the dough spreads.
Chocolate-We use baking chocolate, not regular candy bars. It melts smoothly, gives you those glossy pools, and doesn't turn grainy or greasy in the oven. Chop up a semisweet or dark baking bar for the best results. If you're into all-chocolate-everything, our double chocolate fudge cookies are loaded with cocoa and melty centers.
These also happen to make perfect jumbo chocolate chunk cookies when you're in the mood for a bigger batch or gifting!
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
Unsalted butter works, too-Just add ½ teaspoon of salt to make up for it. We prefer salted because it boosts flavor and makes the chocolate stand out more.
Chocolate chips-You can use chips, but we recommend chopped baking chocolate for a reason. Chips are made to hold their shape, so they won't melt into those gooey pools like chunks do. If you're after that bakery-style look, go with chopped baking chocolate!
Sprinkle with flaky salt-As soon as the cookies come out of the oven, add a tiny pinch of flaky sea salt on top. It adds a beautiful contrast.
Watch the video recipe
Step-by-step instructions
Brown the butter
Melt the butter in a pan over medium heat until it turns golden with tiny brown bits at the bottom. Cool completely before using, around 20 minutes.
Mix the flour mixture
While the butter cools, whisk together the flour, baking soda, cornstarch, and salt in a bowl. Set aside.
Add sugar to the butter
Add the soft light brown sugar and granulated sugar. Mix until it looks shiny and smooth.
Mix in the egg and vanilla
Add the egg and vanilla extract. Stir until fully combined and glossy.
Combine
Add the flour mixture to the bowl. Mix just until there are no dry patches; don't overmix.
Fold in the chocolate
Gently fold in the chopped chocolate.
Chill
Scoop about ¼ cup of dough, form each one into a rough ball, and press a few extra chocolate chunks on top. Chill in the fridge for 60 minutes.
Bake
Bake in a preheated oven at 375°F (190°C), on the middle rack for 11 minutes, or until the edges are golden and the centers look just set.
Rest
Leave for 5-10 minutes before moving them.
Expert tips for bakery-style results
- Brown the butter with intention. Wait for those golden flecks and nutty smell. That's where the flavor lives. Don't rush it, and let it cool completely before using.
- Salt is not just a seasoning. Using salted butter (plus a little extra) makes the chocolate stand out more and keeps the sweetness in check.
- Chill the dough, but not too long. 45-60 minutes in the fridge is your sweet spot. The dough should feel like cool clay, firm but still pressable. That's how you get chewy gooey centers, beautiful ripples, and just the right spread.
- Don't smooth the dough. Leave your cookie dough balls tall and a bit rough; no need to roll them into perfect spheres. Those craggy edges help create natural ripples as the cookies bake, and the tops come out looking bakery-worthy.
- Bake cold, shape tall. Don't let the dough come to room temperature before baking. Keep it cold and stacked tall so it spreads slowly and bakes up chewy.
- Bang the tray (gently). As soon as the cookies come out, give the tray a little bang. It helps the puffed center fall and creates those beautiful ripples.
- Don't skip the chocolate on top. Pressing extra chunks into the tops of the dough before baking gives you that melted, bakery-style finish.
- Use a kitchen scale. These chewy chocolate chunk cookies need precision. A little extra flour or sugar (which happens easily with cups) can totally change the texture and spread. We include cup measurements because that's the norm, but we always use a kitchen scale when we bake, and especially for recipes like this. You'll get more consistent, bakery-worthy results every time!
If you're into bakery-style cookies then our peanut butter stuffed chocolate cookies are a must-try!
Storage and freezing guide
Store
- These chewy chocolate chunk cookies keep well at room temperature in an airtight container for up to 5 days. The edges stay crisp, and the centers stay soft and gooey.
- We love bakes that last a few days on the counter, like our snowball cookies without nuts.
- Reheat: a quick 8-10 second zap in the microwave will bring the gooey magic back.
Freezing baked cookies
- You can freeze these cookies for up to 2 months.
- Let them cool completely, then store in a freezer-safe container or bag.
- Thaw at room temperature or microwave gently to reheat.
Freezing cookie dough
- Shape the dough, press extra chocolate chunks on top, and freeze on a lined tray until solid.
- Then transfer to a freezer bag.
- Bake straight from frozen at 375°F (190°C). Just add a few extra minutes to the bake time.
Frequently asked questions
Technically, yes, but the flavor won't be the same. Browning the butter adds a deep, nutty taste that gives these brown butter chocolate chunk cookies their signature bakery-style richness. Once you taste it, there's no going back.
Yes, we highly recommend it. A 45-60 minute chill helps the cookies bake up thick and gooey with crisp edges and prevents them from spreading too much. That chill time also gives the brown butter flavor time to deepen.
Let's troubleshoot:
1) Make sure you followed the recipe exactly. The right butter, sugar, flour amount, and chill time all matter. (Changing things like sugar type, skipping the chill, or using different chocolate can really affect the outcome.)
2) The dough should feel cold but still pliable, like clay but not rock solid.
3) Shape the dough into tall, rough balls, not smooth ones.
4) Bake at 375°F (190°C) and gently bang the tray when they come out to encourage those crinkly ripples.
Still didn't get them? That's okay. Every oven and ingredient behaves a little differently. What matters is that you baked something delicious, and every try gets closer to your perfect cookie. You've got this!
If you're craving a bakery-style cookie with gooey centers, melty chocolate, and chewy edges, these chewy chocolate chunk cookies really do hit the spot.
We've made this recipe over and over again - tweaking little things until we got that perfect bite. Try them once and they might just become your go-to cookie, too!
Did you try these chewy chocolate chunk cookies?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below - tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don't forget to tag us - we'd love to see them!
Thank you! -Bea and Marco
📖 Recipe
Chewy Chocolate Chunk Cookies
Video
Ingredients
Dry ingredients
- 1⅓ cup (170 g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- ½ cup (113 g) salted butter
- ⅔ cup (100 g) soft light brown sugar lightly packed
- ⅓ cup (65 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 6 oz (170 g) semisweet baking chocolate chopped into chunks (some extra to put on top)
Instructions
Brown butter
- Melt the butter in a pan over medium heat. Keep stirring. It'll foam, then start turning golden with little brown bits at the bottom. Once it smells nutty and looks amber, remove it from the heat. Pour into a heat-proof mixing bowl.
- Let it cool for 15-20 minutes before using. If it's too hot when you mix in the sugars, it can melt them and make the dough runny.
Dry ingredients
- While the butter cools, whisk together the flour, baking soda, cornstarch, and salt in a bowl. Set aside.
Cookie dough
- Once the butter has cooled, add the soft light brown sugar and granulated sugar. Mix until it looks shiny and smooth.
- Add the egg and vanilla extract. Stir until fully combined and glossy.
- Add the flour mixture to the bowl. Mix just until there are no dry patches; don't overmix.
- Gently fold in the chopped chocolate. Make sure it's evenly distributed.
Chill
- Scoop about ¼ cup (2.8oz or 80g) of dough per cookie. Form each one into a rough, tall ball of 2 inches (5cm) and press a few extra chocolate chunks on top. Taller dough means a thicker cookie with more ripples.
- Place the dough balls on a tray lined with parchment paper, and chill in the fridge for 60 minutes. Chilling helps shape and flavor. Dough should feel like cold clay, firm with a little give. That's the sweet spot for ripples, gooey centers, and crisp edges.
Bake
- Preheat oven to 375°F (190°C). Place cold dough balls on a parchment-lined metal tray with space between them. Bake on the middle rack for 10-12 minutes, or until the edges are golden and the centers look just set.
- Optional: As soon as they come out, bang the tray once or twice to help the centers fall and create ripples. For perfect rounds, place a bowl or large cookie cutter over a cookie and gently swirl.
- Leave the cookies on the tray for 5-10 minutes before moving them. This helps the center stay gooey but not fall apart.
Notes
- Don't smooth the dough. Leave your cookie dough balls tall and a bit rough; no need to roll them into perfect spheres. Those craggy edges help create natural ripples as the cookies bake, and the tops come out looking bakery-worthy.
- Bake cold, shape tall. Don't let the dough come to room temperature before baking. Keep it cold and stacked tall so it spreads slowly and bakes up chewy.
- Don't skip the chocolate on top. Pressing extra chunks into the tops of the dough before baking gives you that melted, bakery-style finish.
- Use a kitchen scale. These cookies need precision. A little extra flour or sugar (which happens easily with cups) can totally change the texture and spread. We include cup measurements because that's the norm, but we always use a kitchen scale when we bake, and especially for recipes like this. You'll get more consistent, bakery-worthy results every time!
- Use an oven thermometer. Most ovens run a little hot or cold, and that can mess with your results. We always use a portable oven thermometer to make sure we get the right temperature, every time.
Bea & Marco says
These chewy chocolate chunk cookies are our absolute favorite. Nutty brown butter, gooey centers, crisp edges, and big melty chunks of chocolate. You’ve got to try them and tell us what you think!
Mia says
Hi Bea & Marco, I am Mia from Malaysia. I have a few questions to ask as below;
1) How long roughly do I melt the butter until amber in colour and nutty smell? Will it have a lot of bubbles during this process?
2) Instead of using soft light brown sugar, is ok to use the normal brown sugar? Will the texture or taste be any different?
3) For the chocolate, do I freeze it in the freezer first or can I put the room temperature chocolate straight into the dough?
4) If I make the dough about 50g, should I follow the same temperature and time?
5) Is it ok to chill the dough for more than 60 minutes or even overnight?
6) Baked cookies can be frozen up to 2 months, how long can I keep the cookie dough in the freezer? Is it 2 months also or longer?
7) For the oven, do I use heat top and bottom or just top heat?
By the way, I'm actually making the cookies right now and might not get the answer from you so soon, but wish me luck though! 😃
Appreciate your reply. Thanx! 😃
Bea & Marco says
Hey, Mia, my fellow Malaysian! We're happy that you're making them! Okay, regarding your questions.
1. Depends on the heat, 5-8 minutes, but the bottom line is, you cook until it becomes brownish (as seen in the video). And yes, it'll have lots of bubbles, don't be alarmed!
2. Yes, it's totally fine. We tested the recipe using brown sugar. The cookies will come out just slighter darker.
3. Use room temperature chocolate.
4. Use the same temperature but reduce the time (you'd have to experiment with this a bit). But since they’re smaller, baking them about 1–2 minutes less should do it. Look for golden edges and a soft middle. They’ll finish cooking as they cool.
5. Yep, overnight works great! Just let the dough sit at room temperature for 10–15 minutes before scooping. It should feel like cold clay. Firm with a little give, not rock hard. That’s the sweet spot for chewy middles and crisp edges.
6. They’ll keep well for up to 2 months, same as the baked cookies.
7. Use top and bottom heat, without fan.
We really hope you like them as much as we do. Thanks, Mia!