Chewy Chocolate Chunk Cookies

Chewy chocolate chunk cookie broken in half.

5 from 1 vote

Chewy Chocolate Chunk Cookies

These chewy chocolate chunk cookies are gooey in the center and have perfectly crispy edges. Made with brown butter for extra flavor and loaded with melty chocolate chunks, they’re everything you love about a bakery cookie, but even better homemade.

Prep Time20

Cook Time11

Chill Time1

Total Time1 31

Servings: huge cookies

Author: Bea & Marco

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)

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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.

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