Ultimate Chocolate Chunk Cookies Recipe – Soft & Chewy

Last Updated on 6 months ago by Neha Deshmukh

Ultimate Chocolate Chunk Cookies Recipe – Soft & Chewy

Hey everyone! If you’re anything like me, a warm, gooey chocolate chunk cookie is basically a hug in food form. I’ve been perfecting this recipe for years – tweaking it here and there – and I’m finally ready to share what I think is the ultimate soft and chewy chocolate chunk cookie. Seriously, these are good. Like, disappear-in-minutes good.

Why You’ll Love This Recipe

These aren’t just any chocolate chunk cookies. They’re wonderfully soft, with slightly crisp edges, and packed with melty chocolate. The secret? A few little tricks I’ll share along the way! Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. Get ready for some serious cookie bliss! These make about 24 cookies and take around 11 minutes to bake.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) baking soda
• ½ teaspoon (3g) salt
• 1 teaspoon (4g) cornstarch
• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) light brown sugar, packed
• ½ cup (100g) granulated white sugar
• 1.5 tablespoons (22.5ml) canola oil
• 1.5 teaspoons (7.5ml) vanilla extract
• 1 large egg
• 1 egg yolk
• 1.25 cups (170g) chocolate chunks

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here.

• Canola Oil: Don’t skip this! It might seem odd to add oil to a butter-based cookie, but it creates a wonderfully soft and chewy texture. It keeps the cookies tender, even after they cool.
• Flour: All-purpose flour works great, but if you want a slightly chewier cookie, you can substitute up to ¼ cup (30g) with bread flour. Just be careful not to overmix!
• Chocolate Chunks: This is where you can really get creative. I highly recommend using good quality chocolate chunks. The better the chocolate, the better the cookie! I love a mix of dark and milk chocolate for a complex flavor.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this aside – we’ll need it later.
3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes a few minutes with an electric mixer.
4. Add the canola oil, vanilla extract, egg, and egg yolk to the butter mixture. Mix until everything is well combined.
5. Now, gradually add the dry ingredients to the wet ingredients, mixing in three batches. Mix until just combined – don’t overmix! Overmixing develops the gluten in the flour, which can lead to tough cookies.
6. Fold in the chocolate chunks until they’re evenly distributed throughout the dough. If you have time, chilling the dough for 1-2 hours will help prevent the cookies from spreading too much. It’s optional, though!
7. Scoop heaping tablespoons of dough onto the prepared baking sheet, leaving a little space between each cookie. For thicker cookies, stack the dough slightly.
8. Bake for 9-11 minutes. I recommend 11 minutes for perfectly golden edges and a soft, gooey center.
9. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit.

Expert Tips

Want to take your cookies to the next level? Here are a few of my go-to tips:

• Soft Bake Secret: Don’t overbake! Slightly underbaked cookies are the key to that perfect soft texture.
• Preventing Flat Cookies: Chilling the dough is your friend! Also, make sure your baking soda is fresh.
• Chilling Dough Benefits: Chilling the dough not only prevents spreading but also allows the flavors to meld together, resulting in a more delicious cookie.

Variations

Feeling adventurous? Here are a few fun ways to customize these cookies:

• Vegan Chocolate Chunk Cookies: Substitute the butter with vegan butter, and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) in place of the egg and yolk.
• Gluten-Free Chocolate Chunk Cookies: Use a 1:1 gluten-free all-purpose flour blend.
• Dark Chocolate vs. Milk Chocolate: I love a mix, but feel free to use all dark chocolate for a richer flavor, or all milk chocolate for a sweeter treat. My friend Sarah always uses white chocolate too!
• Nut-Free Option: Simply omit any nuts.
• Spice Level: Add a pinch of cinnamon or even a tiny dash of chili powder to the dough for a subtle warmth. My grandmother used to add a tiny bit of cardamom!

Serving Suggestions

These cookies are amazing on their own, but they’re even better with a tall glass of cold milk. They also pair perfectly with a cup of hot coffee or tea. They’re great for parties, potlucks, or just a cozy night in.

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy!

FAQs

Let’s tackle some common questions:

• Why are my cookies flat? This could be due to a few things: your butter was too soft, you overmixed the dough, or your baking soda is old.
• Can I use different types of chocolate? Absolutely! Feel free to experiment with different chocolate chips, chunks, or even chopped chocolate bars.
• Can I make this dough ahead of time? Yes! You can make the dough up to 2 days in advance and store it in the refrigerator.
• What’s the best way to store leftover cookies? In an airtight container at room temperature.
• Can I freeze the cookie dough? Yes! Scoop the dough onto a baking sheet and freeze for about 30 minutes. Then, transfer the frozen dough balls to a freezer bag and store for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Enjoy baking (and eating!) these incredible chocolate chunk cookies. Let me know in the comments how they turn out for you!