BEST Chocolate Chip (CHUNK) Cookie Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

chocolate chunks

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and can enhance the cookie's richness.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

nuts

🥗Healthier: seeds

💰Cheaper: omit

Seeds provide crunch without allergens.

Brown 1 cup (225 grams) of unsalted butter in a saucepan over medium to medium-low heat until it turns bubbly and foamy, then brown bits form and it becomes an amber color.

Pour the browned butter into a bowl and let it cool at room temperature for a couple of hours or refrigerate for about an hour until it thickens slightly.

Chunk up 225 grams of chocolate, using 100 grams of milk chocolate and 125 grams of dark chocolate, into bite-sized pieces.

In a large bowl, mix together 2 1/4 cups (325 grams) of all-purpose flour, 1/4 cup (32 grams) of cornstarch, 1 teaspoon (5 grams) of baking soda, and 1 teaspoon (6 grams) of salt. Whisk and set aside.

In a stand mixer, cream the cooled browned butter with 1 cup (221 grams) of packed brown sugar and 1/2 cup (100 grams) of white sugar on medium to medium-high speed for about 5 minutes until light and pale.

Add 2 large eggs (110 grams) and 1 tablespoon (12 grams) of vanilla extract to the creamed mixture and mix for 1-2 minutes, scraping down the sides of the bowl as needed.

Gradually add the dry flour mixture in increments of two or three, mixing in between each addition until just combined. Avoid overmixing.

Fold in the 225 grams of chocolate chunks into the cookie dough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens