Alrighty, I know I may be coming off pretty strong with the talk of this recipe being the best for a chocolate chunk cookie… but I have a good reason to believe this. These cookies are super crunchy and crisp on the outside, but super soft and gooey on the inside. This cookie also has the best look when it comes to the shining melted chocolate chunks. Pair this monster with a nice warm cup of milk, you’ll have every flavor you could ever dream of. Like I said, this recipe includes brown butter, which brings a deeper complexity to the flavor of the end product. This recipe also includes dark brown sugar, which I prefer over regular brown sugar.
The Best Ingredients for the Best Cookie
I recommend not skimping out on your ingredients! The better the quality and origin, you know that the cookie quality will be just as good! Eggs, for example, I recommend buying and supporting locals with farm fresh eggs.
The Best Chocolate Chunk Cookies
Alrighty, I know I may be coming off pretty strong with the talk of this recipe being the best for a chocolate chunk cookie… but I have a good reason to believe this. These cookies are super crunchy and crisp on the outside, but super soft and gooey on the inside. This cookie also has the best look when it comes to the shining melted chocolate chunks. Pair this monster with a nice warm cup of milk, you’ll have every flavor you could ever dream of. Like I said, this recipe includes brown butter, which brings a deeper complexity to the flavor of the end product. This recipe also includes dark brown sugar, which I prefer over regular brown sugar.
Two MAJOR Don’ts of Baking Cookies
- I can’t stress this enough… DON’T overmix! Overmixing creates a tough dough which will create sad cookies. Not to mention, overmixing also makes the dough super dry! So, try to be thoughtful and don’t overmix!
- Don’t overbake! If you over bake by just a minute or two the cookies will get super tough and hard when they cool. They won’t be ooey gooey, which is what I hope you’re aiming for! So, also, be thoughtful and watch your cookies!
Why Brown Butter?
I think brown butter is completely essential. Of course, if you don’t have the time, you can skip browning your butter, although I don’t recommend it. Here’s why:
- Browning butter adds a sort of complexity to recipes that is hard to describe in words… you just need to try it!
- Browning butter, in my opinion, increases flavor notes. Thus, bringing out all sorts of different flavors that might be harder to notice or taste if you hadn’t browned your butter!
- Lastly, I think it’s fun! Of course, it’s an extra step in the baking process, sure. But the benefits definitely outweigh the cons.
What are the Best Storing Options for Cookies?
Well, let me tell you, these cookies aren’t the best for lasting a long time. These cookies are definitely best served and eaten freshly baked. Although you can definitely keep them in a tupperware container for 3 days with no concern, they will start tasting a bit stale after the second full day (to be expected).
If you’re looking to prepare cookies for an event in a couple of days, you can still totally use this recipe. What I’d recommend doing is making the dough, following the instructions as normal. Although after you use a cookie scooper to shape your cookies into balls, I would freeze them in the freezer. This will make baking the cookies the day of your event super easy. All you would have to do is take the cookie balls out of the freezer about 30 minutes before you intend to put them in the oven. Once they’ve had some time in a room temperature environment, they’re ready to bake as normal!
Essential Tools Needed
- Medium saucepan
- Rubber Spatula
- Parchment Paper Sheets
- Cookie Scooper
- Baking Sheet
- Hand Mixer
- Ghirardelli Semi-Sweet Chocolate Bars
- Big Whisk 🙂
I hope that you enjoy this recipe and the wonderful cookies that you will create!
Best of luck, Rian. 🙂
Ingredients:
- 3/4 cup (168 g) unsalted butter*
- 1 cup (200 g) dark brown sugar, packed
- 1/4 (50 g) cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher saltÂ
- 2 semi-sweet chocolate bars, chopped
- + sea salt for toppings
Instructions:
- In a medium saucepan add unsalted butter and heat on low heat. Mix often ensuring that the butter is melted at even heat. Once the butter is completely melts, constantly whisk until the butter starts to turn a light brown color. Brown butter can go from brown to burnt really fast, so once you get a light brown color and emits a nuttier smell, take off of the heat and cool.
- Once the butter is cool – in a medium bowl combine the butter, dark brown sugar, and granulated sugar. Whisk/mix until combined and well incorporated.
- Add egg yolk, egg, and vanilla and mix until well combined.
- In a separate bowl, combine flour, baking soda, and salt.
- Add half of your dry bowl into your wet bowl. Mix until dry ingredients are combined. Slowly combine the rest of the dry ingredients to your wet until combined. *Stop adding dry ingredients if your dough gets too dry. Set dough aside.
- On a large cutting board, roughly chop two bars of semi-sweet chocolate. The chunks of chocolate should be big, but not too big where they won’t fit into your cookie scoop.
- Fold your rough chopped chocolate into your dough with a rubber spatula.
- Refrigerate for 30 minutes to an hour, or overnight.
- Preheat your oven to 350°
- Bake on a sheet pan lined with parchment paper for 10-12 minutes.
- Let cool before eating and enjoy!
