Easy Chocolate Chunk Cookies Recipe – Flax Seed & Vanilla

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Chunk Cookies Recipe – Flax Seed & Vanilla

Hey everyone! If you’re anything like me, a warm, gooey chocolate chunk cookie is basically a little slice of happiness. I’ve been tweaking this recipe for ages, and I finally landed on a version that’s just right – soft, chewy, packed with chocolate, and with a little something extra thanks to flax seed. It’s become a family favourite, and I’m so excited to share it with you! These cookies are seriously easy to make, even if you’re a baking beginner.

Why You’ll Love This Recipe

These aren’t just any chocolate chunk cookies. They’re wonderfully soft, with a subtle nutty flavour from the flax seed. Plus, they come together quickly – perfect for when that cookie craving hits and you need something satisfying, fast. They’re also endlessly adaptable, so you can really make them your own. Honestly, what’s not to love? They make about 36-48 cookies, so perfect for sharing (or not!).

Ingredients

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

• 1 cup (226g) unsalted butter
• 1 cup (200g) brown sugar, packed
• 0.5 cup (100g) white sugar
• 1.5 tsp (7.5ml) vanilla extract
• 2 tbsp (14g) flax seed powder
• 2 cups + 4 tbsp (280g) all-purpose flour
• 0.75 tsp (3.75ml) baking soda
• 0.25 tsp (1.25ml) salt
• 1-1.5 cups (170-235g) chocolate chunks

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how these cookies turn out.

Flax Seed Powder – Benefits & Substitution Options: I add flax seed powder for a little nutritional boost and a subtle nutty flavour. It also helps with the texture, making the cookies extra soft. If you don’t have flax seed powder, you can leave it out – the cookies will still be amazing! You could also substitute with the same amount of chia seed powder.

Vanilla Extract – Quality Matters: Seriously, don’t skimp on the vanilla! A good quality vanilla extract really elevates the flavour. I prefer using pure vanilla extract over imitation.

Butter Temperature for Optimal Texture: This is key! Your butter needs to be softened, but not melted. Think cool to the touch, but easily pliable. This helps create that perfect soft and chewy texture. If it’s too warm, your cookies will spread too much.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (180°C). Line your baking trays with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter, brown sugar, and white sugar. Beat for about 3-5 minutes until it’s light and fluffy. This is where a little patience pays off!
3. Stir in the vanilla extract and flax seed powder. Make sure everything is well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, folding until just combined. Be careful not to overmix – that can lead to tough cookies.
6. Gently fold in those glorious chocolate chunks!
7. Now, scoop the dough onto the prepared baking trays, leaving about 2 inches (5cm) between each cookie. A tablespoon or an ice cream scoop works great for this.
8. Bake for 12-15 minutes, or until the edges are golden brown. Keep a close eye on them – ovens can vary!
9. Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
10. Store in an airtight container for up to 4 days (if they last that long!).

Expert Tips

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

• Tips for perfectly soft cookies: Don’t overbake them! Take them out when the edges are golden brown, even if the center still looks a little soft. They’ll continue to set as they cool.
• Preventing cookies from spreading: Make sure your butter is properly softened, not melted. Chilling the dough for 30 minutes before baking can also help.
• Achieving golden brown edges: A slightly higher oven temperature (375°F/190°C) for the last few minutes of baking can help get those beautiful golden edges.

Variations

The fun part! Feel free to get creative with these.

• Vegan Chocolate Chunk Cookies – Ingredient Swaps: Swap the butter for a vegan butter alternative and ensure your chocolate chunks are dairy-free.
• Gluten-Free Chocolate Chunk Cookies – Flour Alternatives: Use a 1:1 gluten-free all-purpose flour blend. Bob’s Red Mill is a good option.
• Dark Chocolate vs. Milk Chocolate Chunk Options: My husband prefers dark chocolate, while I’m a milk chocolate girl. Feel free to use whichever you like best, or even a mix!
• Nut-Free Adaptations: Double-check your chocolate chunks to ensure they are nut-free.
• Spice Level – Adding a Pinch of Cinnamon: A quarter teaspoon of cinnamon adds a lovely warmth to these cookies. My grandmother always added a touch!

Serving Suggestions

These cookies are amazing on their own, but they’re even better with a glass of cold milk or a cup of chai. They’re also perfect for packing in lunchboxes or bringing to a potluck.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, you can add a slice of bread to the container – it helps absorb moisture.

FAQs

Got questions? I’ve got answers!

Can I use coconut oil instead of butter in this recipe? You can, but it will change the texture. Coconut oil will result in a slightly crispier cookie.

What is the purpose of flax seed powder in these cookies? It adds a subtle nutty flavour, a nutritional boost, and helps create a softer texture.

How do I prevent my cookies from burning on the bottom? Make sure your oven temperature is accurate and use parchment paper to line your baking trays.

Can I freeze the cookie dough? Absolutely! Scoop the dough onto a baking tray and freeze for about 30 minutes, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What’s the best way to store these cookies to keep them soft? An airtight container is key! Adding a slice of bread to the container also helps.

Enjoy baking (and eating!) these cookies. Let me know how they turn out in the comments below!