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–+ servings
Chocolate chunk cookies. Soft chewy cookies are packed with chopped dark chocolate chunks and topped with more chocolate after baking. Cookie heaven! Recipe by movers and bakers
5 from 3 votes

The BEST Chewy Chocolate Chunk Cookies

Stop your search for the perfect bake: these are the best chewy chocolate chunk cookies you will ever taste! This easy-to-follow recipe uses a clever blend of brown sugar and cornflour to create a bakery-style texture that is crisp on the outside and incredibly soft and chewy in the middle.
Servings 12 servings
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 110 g (½ cup) unsalted butter
  • 70 g (¼ cup + 2 tbsp) brown sugar
  • 80 g (¼ cup + 2 tbsp) caster sugar
  • 1 large egg
  • 1 tsp vanilla
  • 180 g (1 ¼ cups + 1 tbsp) plain (all purpose) flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cornflour (cornstarch)
  • 120 g (1 ¼ cups) dark chocolate, chopped into chunks
  • sea salt for sprinkling (optional)

Instructions

  • Line a baking tray with parchment paper and set it aside.
  • In a large mixing bowl, cream together butter and sugars until smooth and paler. Add in vanilla and egg and mix through. Sift in the flour, cornflour, baking powder and salt. Mix until you have a thick cookie dough. Tip in most of the chocolate chunks, reserving a generous handful for the top of the cookies.
  • Divide the mixture into about a dozen cookie dough balls. Place them on the baking tray and press a couple of extra chocolate chunks into each cookie ball. Chill for at least an hour.
  • When ready to bake, preheat the oven to 180C/350F and line a second baking tray with parchment paper. Place the cookie balls about two inches apart on the two trays. Pop the trays in the hot oven and bake for 9-10 minutes or until little cracks appear right to the middle of the cookies.
  • Whilst the cookies bake, prepare a large round tool such as a cookie cutter, mug or small bowl. As soon as the cookies are out of the oven, quickly use the cookie cutter to encircle each cookie. Move it in a circle around the cookie to reshape it so the cookies are perfectly round.
  • Push a few additional chocolate chunks on each cookie then leave to cool on the tray. The heat from the cookies will melt the chocolate, leaving irresistible pools of melted chocolate on the cookies! Sprinkle with additional sea salt if desired. Enjoy!

Notes

  • Take time to read through the recipe so you are familiar with what steps come next. Do not skip details, ingredients and instructions given as it could affect the results of your final bake.
  • This chocolate chip cookie recipe can certainly be made by hand too, if you do not have an electric mixer. Just make sure the butter is nice and soft and cream it together with the sugars as best you can.
  • I love using chopped chocolate in these cookies rather than chocolate chips. The chopped chocolate, especially dark chocolate, melts so easily and is silky and glossy. It balances out the sweetness of the cookie so well so the cookies feel decadent but not overly sweet.
  • The addition of extra sea salt on top of these homemade chocolate chip cookies elevates them from really good cookies to being out-of-this-world, OMG I need to eat another cookie RIGHT NOW! Try it, you will certainly not regret it!
  • To make these into giant cookies, increase the amount of dough used in each cookie. You can easily double the amount of cookie dough, and make just six cookies if you wish. Just remember to adjust the baking time accordingly, as larger cookies will require longer to bake through.
    • Author: Andrea
    Calories: 230kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Adding Sea Salt to Chocolate Cookies, Easy Homemade Chocolate Chunk Biscuits, Gooey Dark Chocolate Chunks, The "Cookie Scootch" Reshaping Trick, The Best Chewy Chocolate Chunk Cookies, Using Cornflour for Soft-Baked Cookies, Why Brown Sugar Makes Cookies Chewy

    Nutrition

    Calories: 230kcal