Classic chocolate chunk cookies; soft and buttery bakery-style cookies studded generously with creamy chunks of chocolate.
We all understand the importance of quality over quantity, but when it comes to the amount of cookie recipes I post here on Maverick Baking, I choose to ignore that. As long as I find new delicious ways to enjoy all things cookie, I’ll keep on sharing them with you lovely people.
That said, today’s new recipe isn’t entirely new. In fact, it’s technically a cookie recipe I’ve been playing with for years. It’s the best and most reliable iteration of a classic chocolate chunk cookie I’ve come across.
Want to see this recipe in video form? Check it out here on my YouTube channel!
If you’ve enjoyed my soft and chewy chocolate chip cookie recipe before, you’ll love this one just as much. This cookie is the somewhat natural evolution of that recipe. Soft, chewy, buttery, chocolatey, timeless.
Moving to Italy pushed me towards trying and enjoying treats that are a lot less sweet than what I was used to growing up in the UK. Hence why these cookies contain 20% less sugar than previous recipes have. Becoming increasingly interested in all things chocolate (and not just in the eating part) pushed me to start using big chunks of the good stuff in my cookie recipes rather than tiny chips. Hence why these cookies hold big melting puddles of chocolate and not just tiny nibbles. Having eaten hundreds of these things in my time, I’ve (personally) found that using a bit less butter, a bit more flour, and a bit less salt makes them more balanced in terms of taste and texture. You get the picture.
Whether you’re a beginner baker or an avid cook, these classic chocolate chunk cookies are a recipe worth keeping in your back pocket. They make a great gift to give, or some splendid snacks to keep in the kitchen, or a quick fix dessert for a dinner party.
As with any good cookie recipe, you’ll need to plan a couple of hours to chill and rest the dough, but it’ll be worth every minute. Let that gluten develop, let those flavours flourish, let time do the hard work!
In terms of actual effort, these classic chocolate chunk cookies are a breeze. Stir everything up in one bowl, chill it, roll some balls, bake them, and eat them. These are deliciously indulgent when eaten warm and melty from the oven, and marvellously chewy and creamy when eaten cold or at room temperature. We love them for breakfast, snacks, or dessert.
They are also delightfully customisable. Prefer sweet and milky white chocolate? Do it. Prefer creamy and balanced milk chocolate? Do it. Prefer bold and bittersweet dark chocolate? Do it. Chop up your favourite chocolate bar (as long as it isn’t fancy or filled with weirdly-reacting ingredients) and bake it into this reliable cookie dough. Personally, I love a 50%-60% cocoa chocolate in these classic chocolate chunk cookies, but feel free to use whichever kind you enjoy the most.
I hope you enjoy baking and playing around with this recipe as much as you like, and that you enjoy eating them even more!
Want to save these classic chocolate chunk cookies for later? You can pin the image below.
To make these classic chocolate chunk cookies, simply follow the recipe below!
Ingredients
- 150g (10 tbsp) softened butter
- 100g (½ cup) soft brown sugar
- 100g (½ cup) caster sugar
- 2 tsp vanilla extract or paste
- 1 large egg
- 1 large egg yolk
- 275g (2 cups) plain or ’00’ flour
- 1 tsp bicarbonate of soda
- ½ tsp salt, plus extra for sprinkling on top
- 200g (7 oz) milk or dark chocolate chunks
Instructions
- Line 2-3 baking trays with greaseproof paper.
- In a large bowl, beat together the butter, sugars, and vanilla until combined into a wet-sand-like mixture.
- Add the egg and egg yolk, one at a time, beating thoroughly between until well incorporated.
- Tip the flour, bicarbonate of soda, and salt in and stir until you have a smooth dough.
- Mix in the chocolate chunks until you have a stiff cookie dough.
- Place the bowl of cookie dough into the fridge to rest and chill for at least 1 hour. Leaving it overnight or for a full 24 hours will produce the best results, but even a few hours will allow a gorgeous texture to develop.
- About 20 minutes before you’re ready to bake, preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
- Once chilled, roll small chunks of the dough and space them out generously on your prepared trays. You should get 20-26 balls of dough from the mixture. (Feel free to add an extra chunk of chocolate on top to make them extra appealing once baked!)
- Bake the dough balls in batches on their trays for 10-14 minutes until just golden brown at the edges, and looking dry on top. Obviously, the larger your cookie dough balls are, the longer they may take to bake.
- Add a gentle sprinkling of salt on top of each cookie, and then cool them on their tray for 10 minutes before cooling completely on wire racks.
- Enjoy!
BE A MAVERICK: swap out 40g of the flour for cocoa powder to make super-chocolatey double chocolate chunk cookies instead.
These classic chocolate chunk cookies will keep well in an airtight container for up to 4 days, but are best enjoyed fresh!
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I made these for my friends and woow was it a hit!!! Thank you for recipe. Can’t wait to try your other recipes.
I just made these with my 3 boys, and they are the best chocolate chip cookies we have ever had! Thank you so much for sharing. So excited to try more of your recipes! Thankful I found you through Instagram, you’re such a lovely person!