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Close-up overhead view of a golden brown chocolate chunk cookie on a cooling rack, topped with glossy melted chocolate and a sprinkle of flaky sea salt.

Chocolate Chunk Cookies Recipe

These chocolate chunk cookies are thick, chewy, and full of rich browned-butter flavor. With soft centers, crisp edges, and plenty of melted chocolate in every bite, they’re everything you want in a bakery-style cookie.
Prep Time20 minutes
Cook Time10 minutes
Chill Time45 minutes
Total Time1 hour 15 minutes
Servings: 30 cookies
Calories: 201kcal
Author: Sandra

Ingredients

  • 17 tablespoons unsalted butter 17 tablespoons = 2 sticks plus 1 extra tablespoon
  • 3 cups all-purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ⅛ teaspoon baking powder
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 1 tablespoon whole milk at room temperature
  • 1 tablespoon pure vanilla extract or vanilla bean paste for a deeper flavor. (Note 3)
  • 1 ½ cups semi-sweet chocolate chopped and divided
  • Flaky sea salt optional garnish

Instructions

  • Add the 17 tablespoons unsalted butter to a light-colored saucepan (see Note 1). Melt over medium-low heat, whisking continuously.
    The butter will foam, crackle, then quiet. When the milk solids on the bottom turn deep golden/amber and smell nutty, remove from heat immediately.
    Pour the browned butter into a heatproof bowl (stainless steel or ceramic), scraping in all the browned bits. Let the butter cool for 15 minutes.
  • In a medium bowl, whisk together the 3 cups all-purpose flour, ¾ teaspoon salt, 1 teaspoon baking soda, and ⅛ teaspoon baking powder. Set aside.
  • Add the cooled butter, ¾ cup light brown sugar, and ¾ cup granulated sugar to a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 1 minute.
  • Reduce the speed to low. Add the 2 large eggs one at a time, then the 1 large egg yolk. Mix in the 1 tablespoon whole milk and 1 tablespoon pure vanilla extract (or vanilla bean paste). Increase to medium and mix until smooth but not over-aerated (Note 4).
  • Add the dry ingredients on low speed and mix just until no streaks of flour remain.
  • Add 1 cup of the chopped chocolate and mix briefly on low until evenly distributed.
    Cover the bowl with plastic wrap and chill the dough for 45 minutes (Note 5).
  • Line a baking sheet with parchment. Scoop the chilled dough into 2-tablespoon portions using a #40 cookie scoop (about 55 g each).
    Press the remaining ½ cup chopped chocolate onto the tops of the dough balls. Keep the dough chilled while the oven preheats.
    Place dough balls on a parchment-lined baking sheet, leaving 2–3 inches between each. Bake no more than 6 cookies per sheet for even browning.
  • Position the oven rack in the center and preheat to 350 F (177 C). Use an external thermometer for accuracy (Note 6).
    Bake for 10–12 minutes, until the edges are lightly golden and the centers look slightly underbaked.
  • Transfer the baking sheet to a wire rack. If desired, use a biscuit cutter to gently swirl cookies into a perfectly round shape (Note 7).
    Sprinkle with flaky sea salt while warm, if using.
    Cool the cookies on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

Notes

  1. A light-colored pan lets you clearly see the milk solids browning so you can pull the butter before it burns.
  2. Parchment helps prevent over-browning and encourages even spreading. Silicone mats work but may yield slightly puffier cookies.
  3. Pure vanilla extract gives excellent flavor, especially with the browned butter. For deeper, more aromatic vanilla flavor, substitute vanilla bean paste 1:1. Avoid imitation vanilla.
  4. Too much mixing incorporates excess air and can make the cookies cakey instead of chewy.
  5. Because the butter is browned, much of the water evaporates, allowing the dough to firm quickly. A 45-minute chill is enough to prevent spreading and give the cookies great structure. If preferred, you can also chill overnight, which slightly deepens flavor and firms the dough, but it isn’t necessary for great results. For overnight chilling, wrap the dough in plastic wrap.
  6. Most ovens run hot or cool. An external thermometer ensures consistent results.
  7. Place a large biscuit cutter over each cookie right after baking and make gentle swirling motions to round the edges.
Storage
  • Store in an airtight container for up to 5 days.
  • Freeze baked cookies for up to 3 months.
  • Freeze unbaked dough balls for up to 3 months; bake from frozen, adding 1–2 minutes as needed.

Nutrition

Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 105mg | Potassium: 79mg | Fiber: 1g | Sugar: 14g | Vitamin A: 230IU | Calcium: 18mg | Iron: 1mg