Enjoy this one-bowl chocolate chunk cookie recipe to make moist and delectable cookies loaded with lots of dark and milk chocolate chunks. The hardest thing about these cookies is stopping yourself from eating all of them at once.
I made these double chocolate chunk cookies that are truly amazing! Seriously, you will never need another chocolate chunk cookie recipe.
These ones feature two types of chocolate - dark and milk chocolate - that melt during baking into super chocolatey insides.
These cookies best enjoyed warm, right from the oven, for the well-known gooey chocolate cookie factor. Eat them on their own or accompany a cup of tea or coffee. In any way, they do not last long!
- What are chocolate chunks
- Chocolate chunks vs. chocolate chips
- How to make chocolate chunks
- How to customize these cookies
- Why cookie dough should be refrigerated
- Why you should make these cookies
- How to make chocolate chunk cookies
- Expert tip
- Frequently Asked Questions
- More cookie recipes you will love
- Recipe card
What are chocolate chunks
Chocolate chunks are irregular chocolate pieces. They can be made by chopping bars of chocolate or bought pre-chunked in the baking departments of supermarkets.
Chocolate chunks vs. chocolate chips
What is the difference between chocolate chunks and chocolate chips and why you should use chocolate chunks instead of chips?
Chocolate chunks have a higher quality to get better results with baking.
Chocolate chips have high sugar and cacao solid content; so, they are sweeter. They also contain other ingredients like vanilla and soy; so, they are waxier.
Chocolate chips hold their shape when baked. Yes, they might melt a bit, but they do not spread in the cookie dough.
Pure chocolate melts into flatter, more spread out patches in cookies, providing a smoother result.
What's more? With differently-sized chocolate chunks, you will get more chocolate with every bite; moreover, your cookies will be dynamic when each bite tastes differently.
Chocolate chips are uniformity distributed in cookies and make cookies boring. Next time you make chocolate chip cookies, try to replace half of the chips with chocolate chunks to see the difference.
How to make chocolate chunks
While you can always buy semi-sweet chocolate chunks, you can make them at home. One of the easiest ways is to chop a chocolate bar with a serrated knife. Just carefully run the knife down and across, creating chunks.
Another way is to place an unwrapped chocolate bar in a plastic bag and freeze for a few minutes. Then break the bar with a rolling pin or the back of the spoon. You will get different sizes of chunks, which is what you need.
How to customize these cookies
What could be used instead of chocolate chunks? Experiment with different kinds of chocolate, from white and milk chocolate to more bittersweet chocolate.
You can also use white and milk chocolate chips, butterscotch chips, peanut butter chips, or M&M's.
Feel free to customize cookies with different kinds of chopped nuts, dried cherries, or apricots. Freeze-dried raspberries or blueberries work perfectly as well. You can not go wrong no matter what the combination you make.
Why cookie dough should be refrigerated
This chocolate chunk cookie dough recipe requires about 15 hours of refrigeration. There is a purpose for this step.
First of all, chilling the cookie dough controls the spread and thickness of cookies during baking: cold dough results in thicker cookies.
Secondly, the longer the dough rests in the fridge, the more intense the toffee-like flavor and deeper color of the cookies will be.
Finally, chilling the cookie dough results in their chewy texture. In conclusion, please, do not omit the chilling step!
Why you should make these cookies
- This one-bowl chocolate chunk cookie recipe is easy to make: you will love simple cookie ingredients and, indeed, the absence of any particular baking technique.
- These cookies make an ideal snack for any occasion.
- They are great to bake with the little ones: kids enjoy making cookie dough balls.
- And they are freezer-friendly! Freezing cookie dough shaped into balls allows enjoying freshly baked cookies at any time.
Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed amounts and instructions. I recommend making this recipe as written for the best results.
Butter: use unsalted softened butter. Take it out of the fridge 1 to 2 hours before you start.
Grapeseed oil: this is a flavorless oil used in this recipe. You can replace it with peanut oil if you desire.
Brown sugar: use golden or dark brown sugar interchangeably. Replace dark sugar with light brown muscovado sugar if you prefer.
Eggs: the recipe calls for large eggs. To separate the egg white from the yolk, take a chilled egg, and use an egg separator.
Flour: all-purpose flour is used to make these cookies.
Salt: it enhances the flavor of cookies.
Dark chocolate chunks: use top-quality dark chocolate such as Valrhona dark chocolate. You can replace chocolate chunks with chocolate chips as long as you keep the same amount of ingredients.
Milk chocolate chunks: use Lindt milk chocolate to make chunks yourself. You can omit milk chocolate and use only dark chocolate while making these best chocolate chunk cookies.
How to make chocolate chunk cookies
In a large bowl, beat softened butter with a hand whisk. Add brown sugar (photo 1), grapeseed oil, and mix with the whisk (photo 2).
Then add half egg white, egg yolk, and, in order, flour, baking soda, and salt. Mix with a spatula as little as possible (photo 3). Finally, add dark and milk chocolate chunks (photo 4).
Cover the bowl with plastic film and refrigerate for 3 hours. Make balls of 1.9 oz (55 g), place them on a baking sheet lined with parchment paper, cover with food film and refrigerate overnight (photo 5).
The next day, preheat oven to 375 F/190 C. Distribute cookie dough balls 3-inches/8 cm apart and bake for 9 minutes (photo 6).
Let the cookies rest on the baking sheet for about 10 minutes before removing to a wire rack to cool completely.
- Do NOT over bake cookies. They bake very fast (about 8 to 9 minutes); so, keep the timer on for the best results. At the end of the baking time, cookies will not look done, but they are done!
- Store cookies in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
Can you freeze chocolate chunk cookie dough?
Yes, you can freeze the cookie dough balls in a zipped-top bag or an airtight container for up to two months.
Bake cookies whenever you want, keeping them in the oven for an extra one to two minutes.
Why your cookies spread and flatten
There a few well-known reasons for this:
- Over-mixing. If you over-mix this chocolate chunk cookie dough, you may end up with flat cookies.
- Skipping the chilling time. Please, respect the chilling time to prevent cookies from extra spreading while baking.
- Incorrect oven temperature. I highly recommend using an instant-read oven thermometer to check the temperature of your oven: verify if the display and the dial show the same result.
How to store these cookies
Store these chocolate chunk cookies in an airtight container at room temperature for up to 3 days.
Can you freeze chocolate chunk cookies?
Yes, you can freeze these cookies for up to one month once they are baked. However, I recommend freezing the cookie dough balls instead and then baking them fresh for the best results.
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Chocolate Chunk Cookie Recipe
Enjoy this one-bowl chocolate chunk cookie recipe to make moist and delectable cookies loaded with dark and milk chocolate chunks. The hardest thing about these cookies is stopping yourself from eating all of them at once.
- Total Time: 40 min (plus chilling time)
- Yield: 10 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- 3.3 oz (95 g) butter, softened
- ½ tablespoon (6 g) grapeseed oil
- ⅓ cup + 2 ⅓ tablespoons (95 g) brown sugar
- ½ large egg white
- 1 large egg yolk
- 1 teaspoon baking soda
- 1 cup + 2 tablespoons (140 g) all-purpose flour
- 2 pinches of salt
- 3.7 oz (105 g) dark chocolate chunks
- 1.9 oz (55 g) milk chocolate chunks
- In a large bowl, beat softened butter with a hand whisk. Add brown sugar, grapeseed oil, and mix with the whisk. Then add half egg white, egg yolk, and, in order, flour, baking soda, and salt. Mix with a rubber spatula as little as possible. Finally, add dark and milk chocolate chunks. Cover the bowl with plastic film and refrigerate for 3 hours.
- Make balls of 1.9 oz (55 g), place them on a baking sheet lined with parchment paper, cover with food film and refrigerate overnight.
- The next day, heat oven to 375 F/190 C. Distribute cookie dough balls 3-inches/8 cm apart and bake for 9 minutes.
- Let the cookies rest on the baking sheet for about 10 minutes before removing to a wire rack to cool completely.
- to prevent cookies from extra spreading while baking.
- Do not over bake cookies. They bake very fast (about 8 to 9 minutes); so, keep the timer on for the best results. At the end of the baking time, cookies will not look done, but they are done!
- Store cookies in an airtight container at room temperature for up to 3 days.
- Serving Size: 1 cookie
- Calories: 146
- Sugar: 16.5 g
- Sodium: 222 mg
- Fat: 14.7 g
- Saturated Fat: 8.6 g
- Carbohydrates: 28.8 g
- Fiber: 1.3 g
- Protein: 3.2 g
- Cholesterol: 44 mg
Keywords: chocolate chunk cookies, best chocolate chunk cookies, chocolate chunk cookie recipe
The recipe was adapted from the Facebook Page of Philippe Conticini. It was originally published on March 24, 2019. The recipe has been revised to include improved content and photos. All posted pictures are mine.