Best Ever Chocolate Chunk Cookies

These Chocolate Chunk Cookies are a must-try for cookie enthusiasts, offering the perfect balance of crispy edges and gooey centers. Made with browned butter and packed with rich, semi-sweet chocolate chunks, they deliver unparalleled flavor and texture. Whether you’re baking for a special occasion or a sweet craving, this recipe is a top pick for its simplicity and exceptional results

Ingredients

For the Cookies:

• 1 cup (2 sticks or 16 tablespoons) unsalted butter, melted until browned and cooled to room temperature (see tips for guidance)
• 2 1/3 cups all-purpose flour (add more only if dough is too soft, 1 tablespoon at a time)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup + 2 tablespoons packed dark brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs, at room temperature
• 12 ounces semi-sweet chocolate, roughly chopped

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Instructions

1. Prepare the Brown Butter:

• Place the butter in a small saucepan over medium-high heat. Cook for 3-4 minutes, stirring constantly, until the butter turns golden brown and emits a nutty aroma.
• Pour the browned butter into a heatproof bowl, making sure to scrape in all the toasted bits. Refrigerate for about 1 hour, or until the butter is solid but soft enough to press with a finger.

2. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

3. Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

4. Cream the Wet Ingredients:

• In a large mixing bowl, combine the browned butter, dark brown sugar, granulated sugar, and vanilla extract. Use an electric mixer to beat on medium speed until light and fluffy, about 2 minutes.
• Add the eggs one at a time, beating for 15 seconds after each addition.

5. Combine and Fold:

• Gradually add the dry ingredients to the wet mixture, folding gently with a wooden spoon or rubber spatula until just combined. Do not overmix.
• Fold in the chopped chocolate chunks.

6. Form the Cookies:

• Scoop 3-tablespoon portions of dough and roll into balls (each approximately 1/4 cup in size).
• Place the dough balls on a prepared baking sheet, leaving enough space for spreading.

7. Bake:

• Bake one sheet at a time in the preheated oven for 9-10 minutes, or until the edges are golden but the centers remain soft.
• Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

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Why You’ll Love This Recipe

• Incredible Flavor: The browned butter adds a nutty, rich depth of flavor that pairs perfectly with the chocolate.
• Perfect Texture: Crisp edges with a gooey, soft center.
• Easy to Make: Straightforward steps and common ingredients.

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Tips

• Brown Butter: Watch carefully as it cooks to avoid burning. Cool to room temperature before using.
• Room Temperature Ingredients: Ensures even mixing and better texture.
• Chocolate Choices: Use a mix of semi-sweet and dark chocolate for a more complex flavor.

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Variations and Substitutions

• Nutty Addition: Add 1/2 cup chopped pecans or walnuts.
• Sea Salt: Sprinkle flaky sea salt on top before baking for a sweet-salty contrast.
• Gluten-Free: Substitute with a 1:1 gluten-free baking flour.
• Different Mix-Ins: Try white chocolate, dried cranberries, or toffee bits.

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FAQs

Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough for up to 48 hours or freeze it for up to 3 months. Bake from frozen, adding a minute or two to the bake time.

Q: Why are my cookies spreading too much?
A: Ensure the butter is not too warm and chill the dough if necessary before baking.

Q: How should I store these cookies?
A: Store in an airtight container at room temperature for up to 5 days.

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Serving

Serve these cookies warm for an ooey-gooey texture, paired with a glass of cold milk or a scoop of vanilla ice cream.

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Suggestions

• Gifting: Package these cookies in a decorative tin or jar for a thoughtful gift.
• Holiday Treats: Add festive sprinkles or drizzle with chocolate for a seasonal twist.
• Double the Batch: These cookies freeze well, so make extra to have on hand for sudden cravings.