These best ever chocolate chunk cookies have buttery crisp edges, a soft gooey center, and puddles of chocolate throughout!
Fall is officially here, ya’ll.
I’ve already been bombarded with plenty of fall baked goods, fall scented candles, and enough pumpkin spice lattes one can possibly handle. Seriously, the other day I went to Starbuck’s and before I could place an order, the barista was already pumpkin-bullying me into ordering the latest pumpkin things. Now don’t get me wrong, I like pumpkin just like the next person…in serious moderation. However, I do think that some take it to the next level, get a lil’ too pumpkin cray cray, and forget all other food groups.
Before I bring you my fall-inspired baked goods, I wanted to finally share my recipe for what I dubbed as the best ever chocolate chunk cookies. I do realize that I’m being a tad bit presumptuous here but hear me out. I consider myself a cookie connoisseur and feel like I’ve clocked in enough hours to be able to know what a good cookie is. Sometimes when I eat food it’s like I have a million different receptors going off, especially when eating a cookie.
When it comes to chocolate chunk/chip cookies, I always have some cardinal rules. I personally love for my cookies to have super crisp edges, a soft and slightly under baked center, and for them to be rich and buttery. These chocolate chunk cookies are no exception. The edges have just the right amount of crunch with that typical buttery-crispy outer edge. The center is so damn gooey and pillowy soft with bursts of oozing chocolate pockets throughout the entire cookie! Yeah, I said oozing chocolate pockets…get into these food descriptions, ha!
I always found homemade chocolate chunk/chip recipes to be intimidating. There are some that require a million ingredients. Others will have so many freaking steps in the dang recipe that you already want to throw in the towel. I can promise you that my recipe will only bring you pure happiness and the most epic tasting cookies. Hence the reason I’m dubbing them the best ever chocolate chunk cookies, hello.
I paired these warm chocolate chunk cookies with affogato and it was pure magic, friends. An affogato is Italian for “drowned.” You simply pour a shot or two of espresso over a generous scoop of ice cream/gelato in a coffee cup and get your entire life! The ice cream will melt a little and you can dunk these chocolate chunk cookies in for ultimate eating pleasure. If this is too bougie for ya, you can also pair with some good ole fashioned milk and enjoy.
- 2 cups plus 2 tbsp [265 g] unbleached all-purpose flour
- 1 tsp baking soda
- 1½ cups [270 g] bittersweet chocolate chunks
- 1 cup [180 g] semi-sweet chocolate chips
- ½ cup chopped pecans
- 1 cup [227 g] salted butter, at room temperature
- 1 cup [220 g] packed dark brown sugar
- ½ cup [100 g] granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
- *Flakey sea salt, optional
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside. You may need two baking sheets or you can simply bake in batches.
- Sift the flour and baking soda together into medium bowl then set aside. In a second medium bowl, combine the chocolate chunks, chocolate chips, and pecans.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until the mixture is light and fluffy, about 4-5 minutes. Be sure to stop and scrape down sides of bowl along the way.
- Add in eggs, one at time, beating/scrapping after each addition. Add in vanilla/almond extract.
- On low speed, add in flour mixture, a quarter at a time. Then add in chocolate/nut mixture with the last of the flour mixture.
- Using a medium-size ice cream scoop, scoop cookie dough onto prepared baking sheet, with at least 2 inches apart. If desired, add flakey sea salt to tops of cookie dough balls.
- Bake cookies for about 8-10 minutes until they're browned and crispy at the edges and soft in the middle.
- Remove cookies from oven and immediately and gently slam/drop baking sheet onto counter surface to let the chocolate chunks pool out. This technique creates those gooey chocolate surface pockets that lie on top of the cookies. I usually do this one, maybe, two times. No need to fret if you don't see as many chocolate puddles on the surface, they're in there- I promise!
- Transfer cookies to wire rack to cool.
- *Cookies can be stored in an airtight container for up to 1 week at room temperature and up to 2 months if frozen.