Chewy Chocolate Chunk Cookies
Sink your teeth into the ultimate Chewy Chocolate Chunk Cookies, a decadent treat that’s soft, gooey, and loaded with rich, melty chocolate in every bite. Featuring a perfect blend of granulated and brown sugars for that irresistible chewiness and a hint of cornstarch to ensure the ideal cookie texture, this recipe is meticulously crafted for cookie perfection. Semi-sweet chocolate chunks take center stage, delivering bold, luscious bursts of flavor, while an optional sprinkle of sea salt flakes adds a delightful contrast to the sweetness. Ready in just under 30 minutes, these cookies are perfect for satisfying your sweet tooth or impressing guests during any occasion. Whether enjoyed warm and fresh from the oven or stored for later, these cookies are sure to become your go-to treat for indulgent moments!
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 200 grams Brown sugar (packed)
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 320 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Cornstarch
- 300 grams Semi-sweet chocolate chunks
- 1 pinch Optional: Sea salt flakes (for topping)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the pure vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the chocolate chunks using a spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Do not overbake to maintain chewiness.
Remove the cookies from the oven and, if desired, sprinkle a pinch of sea salt flakes on top while they are still warm. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies warm for gooey chocolate or store them in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 19.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
