- Beat softened butter until fluffy. Add both sugars and mix until combined.
- Incorporate eggs and vanilla extract into the mixture, followed by cookie butter.
- Whisk dry ingredients (flour, cornstarch, baking soda, cinnamon, salt) in a separate bowl. Sift into wet ingredients and mix until just combined.
- Fold in coarsely chopped chocolate chunks.
- Shape dough into a log using plastic wrap and refrigerate for 3 hours (or freeze for later use).
- Preheat oven to 180°C (350°F). Slice dough into 1-inch rounds and place on a lined baking tray, leaving space between cookies.
- Bake for 10-12 minutes. Let cool on the tray for 5 minutes before transferring to a rack.
- Calories:220 kcal25%
- Energy:920 kJ22%
- Protein:3 g28%
- Carbohydrates:28 mg40%
- Sugar:16 mg8%
- Salt:180 g25%
- Fat:12 g20%
Last Updated on 2 months by Neha Deshmukh
Ultimate Chocolate Chunk Cookie Recipe with Cookie Butter
Hey everyone! If you’re anything like me, a warm, gooey chocolate chunk cookie is basically a hug in food form. And this isn’t just any chocolate chunk cookie. We’re taking things up a notch with the magical addition of cookie butter – yes, you read that right! I first made these for a friend’s birthday, and they disappeared in minutes. Seriously, minutes. Get ready to fall in love!
Why You’ll Love This Recipe
These cookies are seriously addictive. The combination of rich chocolate, warm spices, and that incredible cookie butter flavour is just… chef’s kiss. They’re chewy, slightly crispy around the edges, and packed with flavour. Plus, the dough is super easy to make, and you can even prep it ahead of time. What’s not to love? They’re perfect for a cozy night in, a festive gathering, or just when you need a little pick-me-up.
Ingredients
Here’s what you’ll need to whip up a batch of these beauties:
- 120 gm butter, softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- 2 medium eggs
- 2 tsp vanilla extract
- 1/2 cup cookie butter (Biscoff)
- 2 1/4 cup all purpose flour
- 1 tsp corn flour
- 1 tsp baking soda
- 1/2 tsp cinnamon powder
- 1/2 tsp salt
- 250 gm semi sweet chocolate (chopped)
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference.
Cookie Butter/Biscoff Spread: This stuff is a game-changer. Originally from Belgium, cookie butter is made from crushed speculoos cookies (like Biscoff!). It has a warm, spiced flavour that pairs perfectly with chocolate. You can usually find it in the international aisle of most supermarkets, or online.
Granulated & Brown Sugar: We’re using both! Granulated sugar helps with crispness, while brown sugar adds moisture and chewiness. It also gives a lovely caramel flavour. Don’t skip either one!
Chocolate Choices: I love using semi-sweet chocolate for a balanced flavour, but feel free to experiment. Dark chocolate will give a more intense flavour, milk chocolate will be sweeter, and white chocolate adds a lovely creamy contrast. I’ve even used a mix of all three! Feel free to use chocolate chips if you prefer, but chopped chocolate gives a more rustic look and melty pockets.
Step-By-Step Instructions
Alright, let’s get baking!
- First, beat your softened butter until it’s nice and fluffy. This usually takes a couple of minutes with an electric mixer.
- Add both the sugar and brown sugar and mix until everything is well combined.
- Now, incorporate the eggs one at a time, followed by the vanilla extract and then the cookie butter. Mix until everything is smooth and creamy.
- In a separate bowl, whisk together the flour, corn flour, baking soda, cinnamon, and salt. Then, sift this dry mixture into the wet ingredients. Mix until just combined – don’t overmix!
- Gently fold in the coarsely chopped chocolate chunks.
- Shape the dough into a log using cling film. This makes slicing later so much easier! Refrigerate for at least 3 hours, or even freeze for later use.
- Preheat your oven to 180°C (350°F). Slice the dough into ½-inch rounds and place them on a lined baking tray, leaving a little space between each cookie.
- Bake for 10 minutes, or until the edges are golden brown and the centres are still slightly soft. Let them cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. (If you can resist eating them all straight away, that is!)
Expert Tips
Want to take your cookies to the next level? Here are a few of my go-to tips:
- Chewy vs. Crispy: For chewier cookies, slightly underbake them. For crispier cookies, bake them for a minute or two longer.
- Preventing Spreading: Chilling the dough is crucial for preventing the cookies from spreading too thin. If your dough is still too soft, pop it back in the fridge for another 30 minutes.
- Chilling is Key: Seriously, don’t skip the chilling step! It allows the flavours to meld and prevents flat, sad cookies.
Variations
Let’s get creative!
Vegan Adaptation: Swap the butter for a vegan butter alternative, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the eggs, and ensure your chocolate is dairy-free.
Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.
Spice Level: My friend Priya loves adding a tiny pinch of cayenne pepper to the dough for a subtle kick. It’s surprisingly delicious!
Festival Adaptations: These cookies are amazing for Christmas! Dip them in white chocolate and sprinkle with festive sprinkles for a beautiful holiday treat.
Serving Suggestions
These cookies are perfect on their own with a glass of cold milk or a cup of chai. They also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Instructions
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for up to a month. If you froze the dough, you can bake the cookies straight from frozen – just add a couple of minutes to the baking time.
FAQs
Got questions? I’ve got answers!
Can I use different types of sugar in this recipe? You can, but I recommend sticking to the granulated and brown sugar combo for the best texture and flavour.
What is cookie butter and where can I find it? Cookie butter is a spread made from crushed speculoos cookies. You can usually find it in the international aisle of supermarkets or online.
Can I freeze the cookie dough for longer than 3 hours? Absolutely! You can freeze the dough for up to 3 months. Just wrap it tightly in cling film and then place it in a freezer bag.
How do I prevent my cookies from burning on the bottom? Make sure your oven is properly calibrated and use a good quality baking tray. You can also place a second baking tray underneath to provide extra insulation.
Can I add nuts to this recipe? If so, which ones would you recommend? Yes, definitely! Walnuts, pecans, or macadamia nuts would all be delicious. Add about 1/2 cup of chopped nuts to the dough along with the chocolate chunks.
Enjoy baking (and eating!) these incredible cookies. Let me know how they turn out in the comments below!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
