Amazingly Soft and Chewy Chocolate Chunk Cookies
There are times when you want something classic- nothing fancy, just something soft, chocolatey, and comforting. Almost nostalgic? These soft and chewy chocolate chunk cookies are exactly that.
I made these over the weekend while testing recipes (inspo from JoyFoodSunshine) and ended up sharing them with my coworkers – they disappeared fast! They’re the kind of cookies that stay chewy for days, with crips edges, a soft center, and big pools of melted chocolate in every bite.
This is my go-to when I want something reliable, cozy, and as always, not too sweet 🙂
If you’re looking for another classic – I made the best Oatmeal Raisin Cookies with Quick Oats.
What Sets These Cookies Apart from the Rest
Dark brown sugar adds moisture and depth, while a slightly higher ratio of butter keeps the centers tender.
Baking the cookies until the edges are set – EVEN IF the centers look soft – is key. They continue to set as they cool, which is how you get that perfectly chewy texture.
Chocolate chunks also help. They melt differently than chips, creating pockets of chocolate throughout the cookie.
Baking Tips for Best Results
Soft and Chewy Chocolate Chunk Cookies
Ingredients
- 7 tbsp Salted Butter Softened
- ½ cup Granulated Sugar
- ½ cup Packed Light Brown Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 1 ⅓ cup All-Purpose Flour
- ¼ tsp Baking Soda
- ¼ tsp Baking Powder
- ¼ tsp Sea Salt
- 1 cup Chocolate Chunks
Instructions
- Preheat oven to 375 degrees (190 degrees C). Like baking sheet(s) with parchment paper or aluminum foil sprayed with oil spray. Set aside.
- In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
- Cream together butter and sugars until combined.
- Beat in eggs and vanilla until light (about 1 minute)
- Mix in dry ingredients until combined.
- Add chocolate chips and mix well.
- Roll 2-3 tbsp of dough at a time into balls and place them evenly spaced on your prepared cookie sheet(s).
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they’re just barely starting to turn brown.
- Let them sit on the baking pan for 5 minutes before removing to cooling rack.
How to Store Chocolate Chunk Cookies
Store cookies in an airtight container at room temperature for up to 4 days. Thanks to the brown sugar and chocolate chunks they stay soft and chewy for days.
Cookie dough can also be refrigerated for up to 24 hours before baking.
If you tried this recipe, let me know what you think! Don’t forget to leave a comment of follow me on Pinterest for more recipes. See you next time!
