Indulge in the ultimate homemade delight with our chunk chip chocolate cookies – a mouthwatering treat that promises to sweeten any moment!
Looking for more desserts? Try my Crockpot Lava Cake, Lemon Curd Cheesecake, and Peach Cobbler.
Why You'll Love This Chunk Chocolate Chip Cookies
- It's a chocolate lover's dream come true – think gooey, chunky goodness in every bite!
- Baking these cookies brings the cozy vibes to your kitchen, filling your home with irresistible aromas.
- With a sprinkle of sea salt on top, they strike the perfect balance between sweet and salty – simply irresistible!
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Butter: Adds richness and flavor to the cookies; can substitute with margarine or vegan butter for dietary preferences.
- Vegetable Shortening: Helps create a tender texture; coconut oil can be a substitute for a different flavor profile.
- Granulated Sugar: Provides sweetness and contributes to the cookie's texture; brown sugar can be used for a deeper flavor.
- Brown Sugar: Adds moisture and a caramel-like flavor; can try using maple syrup or honey for variation.
- Vanilla Extract: Enhances the overall flavor profile; vanilla bean paste or almond extract can offer different nuances.
- Eggs: Bind the ingredients together; flaxseed or chia seed eggs can work for vegan options.
- All-Purpose Flour: Provides structure and stability; gluten-free flour blends can be used for dietary restrictions.
- Kosher Salt: Balances the sweetness and enhances flavors; sea salt or Himalayan salt can be substitutes.
- Baking Soda: Helps the cookies rise and spread; baking powder can be used as a substitute, but adjust quantities accordingly.
- Chocolate: Adds richness and decadence; try using different types like dark, milk, or white for variety.
- Flaky Sea Salt: Elevates flavors and adds a delightful crunch; coarse kosher salt can also work as a substitute.
How to Make this Recipe
Full step-by-step instructions listed below in recipe card.
Cream together butter and shortening until fluffy, then add granulated and brown sugar, mixing until combined; throw in vanilla extract for extra flavor.
Beat in eggs one at a time until fully incorporated; don’t forget to scrape down the sides of the bowl for even mixing!
In a separate bowl, whisk together flour, kosher salt, and baking soda; slowly add dry ingredients to the wet mixture, stirring until just combined.
Fold in the finely chopped chocolate, ensuring every spoonful is loaded with chocolatey goodness.
Use a portion scoop to place cookie dough balls on a parchment-lined baking sheet, giving them enough space to spread during baking.
Sprinkle flaky sea salt on top for that perfect sweet-salty balance; don’t be shy with the salt—it’s the secret ingredient!
Chill the dough for at least 30 minutes (or longer for even tastier cookies), or freeze dough balls for future cravings.
Preheat the oven to 375°F and bake cookies until set in the middle and golden brown around the edges, around 12 to 15 minutes.
Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely; try not to sneak a bite too soon!
Repeat the baking process with the remaining dough balls, resisting the temptation to eat them all at once—it's hard, we know!
Variations
- Oatmeal Raisin Remix: Swap out chocolate for raisins and add oats for a cozy, classic oatmeal cookie vibe.
- Peanut Butter Paradise: Incorporate peanut butter chips into the dough for a nutty, irresistible twist.
- S'mores Sensation: Mix in crushed graham crackers and marshmallows for a campfire-inspired treat that'll have you craving more.
- Double Chocolate Decadence: Use both milk and dark chocolate chunks for an extra indulgent, chocolate-packed experience.
- Caramel Crunch Craze: Drizzle caramel sauce on top of each cookie before baking and sprinkle with chopped nuts for a sweet and crunchy delight.
Wine Pairing
For a light-hearted and casual wine pairing with chunk chip chocolate cookies, consider a sweet and fruity red wine like a Ruby Port. Its rich flavors of berries and subtle sweetness complement the chocolatey goodness of the cookies, creating a delightful indulgence for your taste buds.
FAQ's
- Can I use salted butter instead of unsalted butter?
- Yes, you can use salted butter, but you may need to adjust the amount of added salt in the recipe to balance the flavors.
- Can I substitute vegetable shortening with something else?
- Yes, you can substitute vegetable shortening with an equal amount of butter or coconut oil for a different flavor profile.
- How long should I chill the dough before baking?
- It's recommended to chill the dough for at least 30 minutes before baking, but for even better results, let it rest in the fridge for 24 to 36 hours.
- Can I freeze the cookie dough for later use?
- Absolutely! You can freeze the dough balls on a baking sheet, then transfer them to a freezer bag once they're solid. When ready to bake, simply place them on a baking sheet and bake as usual, adding a few extra minutes to the baking time if needed.
- Can I use chocolate chips instead of chopped chocolate?
- Yes, you can use chocolate chips instead of chopped chocolate. However, using chopped chocolate allows for more uneven chunks and a richer chocolate experience in every bite.
Tips
- Ensure your butter and eggs are at room temperature for smoother mixing and better incorporation into the dough.
- Don't overmix the dough once you add the flour mixture; a gentle fold will keep your cookies tender and delicious.
- Experiment with different types of chocolate – from bittersweet to white – for a fun flavor twist tailored to your taste buds.
- For extra decadence, sprinkle a pinch of flaky sea salt on top of each cookie before baking to enhance the sweet-salty contrast.
- Give your cookies some space on the baking sheet to spread out – about 2 inches apart – to ensure they bake evenly and don't stick together.
Looking for more recipes?
Looking for more desserts? Try my Crockpot Lava Cake, Lemon Curd Cheesecake, and Peach Cobbler.
Did You Make this Recipe?
Please leave a comment and rating below, also let me know what you thought of this recipe. Be sure to snap a picture and tag me on Instagram @Meghanitup or share it on Pinterest so that I can follow along.
HUNGRY FOR MORE? You can also follow along on Instagram and Pinterest for more recipe updates.
Recipe Card
📋 Recipe
Chunk Chocolate Chip Cookies
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Ingredients
- ¾ cup 170 grams unsalted butter, at room temperature
- ¼ cup 57 grams vegetable shortening
- 1 cup 200 grams granulated sugar
- 1 cup 220 grams lightly packed brown sugar
- 1 ½ teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 2 ½ cups 320 grams all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 ¼ teaspoons baking soda
- 12 ounces 340 grams chocolate (bittersweet, semisweet, milk and/or white), finely chopped
- Flaky sea salt
Instructions
- In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. Then add the vegetable shortening and beat until evenly mixed in.
- Add the granulated sugar and brown sugar to the mixer and beat on medium speed for 3 minutes to combine. Mix in the pure vanilla extract.
- Add the eggs one at a time and mix on medium-low speed just until incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda.
- Add the flour mixture to the butter mixture and mix just until incorporated.
- Mix in the finely chopped chocolate.
- Scoop the cookie dough onto a parchment-lined baking sheet using a portion scoop. The size of the scoops can vary, but the baking time will be affected accordingly.
- Refrigerate the dough for at least 30 minutes before baking. For improved flavor and texture, you can let the dough sit for 24 to 36 hours before baking. You can also freeze the dough balls for later baking.
- Preheat the oven to 375°F (190°C) and position a rack in the middle of the oven.
- Evenly space 6 chilled cookie balls on a parchment-lined baking sheet and sprinkle with flaky sea salt.
- Bake the cookies until set in the middle and golden brown around the edges, usually 12 to 15 minutes.
- Allow the cookies to cool slightly on the pan, then transfer them to a wire rack to cool completely.
- Repeat the baking process with the remaining dough balls.
Notes
- Properly Cream Butter and Shortening: Ensure the butter and shortening are creamed together until light and fluffy to create a tender and airy texture in the cookies.
- Chill the Dough: Refrigerating the dough before baking helps solidify the fats in the dough, preventing excessive spreading during baking and resulting in thicker, chewier cookies.
- Use High-Quality Chocolate: Opt for good-quality chocolate and chop it finely to ensure even distribution throughout the cookie dough, enhancing the overall flavor and texture of the cookies.
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