These chunky chocolate chip cookies are rich, gooey, and packed with delicious milk and dark chocolate. Perfectly crisp on the outside and soft on the inside, they are an irresistible treat!
Ingredients
- 140g unsalted butter
- 210g flour
- 120g brown sugar
- 150g milk chocolate chips
- 160g dark chocolate chunks
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
1. Brown the Butter
In a pan over medium heat, melt the butter while constantly swirling. It will go through several stages: melting, boiling, and finally foaming. Once the butter turns golden brown and has a nutty aroma (around 6 minutes), remove from heat and pour into a large mixing bowl to cool slightly.
2. Combine Wet Ingredients
Add the egg, vanilla extract, and brown sugar to the browned butter. Whisk until fully combined.
3. Mix in Dry Ingredients
Add the flour, salt, and baking soda to the mixture. Stir until a sticky dough forms.
4. Fold in the Chocolate
Gently mix in the milk chocolate chips and dark chocolate chunks until evenly distributed.
5. Shape and Chill the Dough
Divide the dough into four equal portions, rolling each into a ball (each should weigh about 170-180g). Place the dough balls on a tray and freeze for 30 minutes.
6. Preheat the Oven
Set the oven to 180°C (350°F).
7. Bake the Cookies
Transfer the chilled cookie dough balls onto a lined baking sheet, spacing them out. Bake for 16-18 minutes until golden brown with slightly crisp edges.
8. Finish and Enjoy
Once baked, sprinkle flaky sea salt over the cookies. Allow them to cool for at least 5 minutes before enjoying!
Top Tips:
- Use high-quality chocolate for the best flavor and meltiness.
- Browning the butter adds depth and nuttiness to the cookies.
- Chilling the dough prevents excessive spreading and enhances the flavor.
- Sprinkling sea salt balances the sweetness and enhances the chocolatey richness.
Enjoy these deliciously chunky cookies with a glass of cold milk or a warm cup of coffee!
Chunky Chocolate Chip Cookies
Ingredients
- 140 g unsalted butter
- 210 g flour
- 120 g brown sugar
- 150 g milk chocolate chips
- 160 g dark chocolate chunks
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
Brown the Butter
- In a pan over medium heat, melt the butter while constantly swirling. It will go through several stages: melting, boiling, and finally foaming. Once the butter turns golden brown and has a nutty aroma (around 6 minutes), remove from heat and pour into a large mixing bowl to cool slightly.
Combine Wet Ingredients
- Add the egg, vanilla extract, and brown sugar to the browned butter. Whisk until fully combined.
Mix in Dry Ingredients
- Add the flour, salt, and baking soda to the mixture. Stir until a sticky dough forms.
Fold in the Chocolate
- Gently mix in the milk chocolate chips and dark chocolate chunks until evenly distributed.
Shape and Chill the Dough
- Divide the dough into four equal portions, rolling each into a ball (each should weigh about 170-180g). Place the dough balls on a tray and freeze for 30 minutes.
Preheat the Oven
Set the oven to 180°C (350°F).
Bake the Cookies
- Transfer the chilled cookie dough balls onto a lined baking sheet, spacing them out. Bake for 16-18 minutes until golden brown with slightly crisp edges.
Finish and Enjoy
- Once baked, sprinkle flaky sea salt over the cookies. Allow them to cool for at least 5 minutes before enjoying!
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