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Cookies | Chocolate

Soft Chocolate Chunk Cookies

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These soft cookies studded with large chunks of dark chocolate are one of our favourite cookies. Make them in 30 minutes and enjoy while still warm and the chocolate chunks are still melted. These cookies can even be a breakfast option along a cup of warm milk!

This recipe works every time and everyone always loves them. If you love this cookie style, why not to try our sweet potato chocolate chip cookies.

What you'll need for soft chocolate chunk cookies

The dough is made quickly with basic ingredients you will find in your pantry. The only "unusual" one is light muscovado sugar which has sticky moist texture and that's why it's a great choice for making these soft cookies.

This sugar also gives cookies caramelised flavour that you can't get from anything else. For extra softness we added 1 tablespoon of cornstarch which also adds softness to the cookies.

We'll be using chocolate chunks that you chop up from a chocolate bar. Baking chocolate is excellent here, it's sold in the baking aisle in the grocery store (next to the other baking ingredients). We like using bittersweet or dark chocolate.

The great thing about using real chocolate is that your cookies have soft melted chocolate pockets while still warm. So delicious to enjoy!

More cookie recipes you'll love:

How to make soft chocolate chip cookies

Making these cookies is so simple - the process is the same as for other chocolate chunk cookies. First combine dry ingredients in one bowl, beat together the rest in the other bowl, add chocolate chunks and your dough is ready. Let's check how to bake these cookies in more details.



Making the dough

For the dough first combine flour, baking powder and salt in one bowl. The base of these cookies is softened butter beaten with muscovado sugar on a medium speed for 2 minutes until you get creamy texture. Add egg and vanilla bean paste and beat for another 1-2 minutes. 

Fold flour into the butter mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in chocolate chunks. Form the dish of the dough, wrap in cling film and place in the freezer for about 30 minutes.

The trick to making these cookies thick

The secret to making these cookies thick is to freeze the dough for 1 hour then again when balls are shaped place them in the freezer for 10 more minutes. This will slow the spreading the cookies while baking and getting thick soft cookies.

Shaping & baking the cookies

Shaping cookies is so easy, just pinch some dough (size of walnut), roll into the balls, place on a small tray and put in the freezer for 5 minutes more. Now, arrange balls on the baking sheet leaving some space between so the cookies have room to spread.

If baking cookies is your favourite thing then this set of 2 sturdy cookie sheets would be a great addition to your kitchen.

These cookies should be baked for only 6-7 minutes. Watch carefully cookies as they still need to be soft once taken from the oven. Leave them on the sheet for 2-3 minutes then transfer to cooling rack.

Enjoy these cookies along a cup of warm milk!

OXO Non-Stick
Cookie Sheet

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Storing soft chocolate chunk cookies

These cookies are the best on the day they are baked, but still last up to 1 week. To store them, place them in an airtight container and keep at room temperature. Cool them completely before storing. These cookies will look great stored in this cute glass jar - with airtight lid.

Making ahead soft chocolate chunk cookies

These cookies are ideal for making ahead and preparing when you need them. Make the dough and keep in the fridge for up to 3 days, then continue to bake as described in the recipe.

You can also make the dough, shape the balls, freeze them and place in a plastic freezer bag. Once you want to bake them, thaw at room temperature for 10 minutes, then bake as described.



Looking for more cookies to try? Take a look at these:


If you need more cookie inspiration,
check out our Cookie Recipe Collection!



Soft Chocolate Chunk Cookies

MAKES: 24 cookies
COOKS IN: 30 minutes plus cooling time
LEVEL: Easy

INGREDIENTS

  • 210g plain flour (1 3/4 cup)
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 168g butter (12 tbsp), at room temperature
  • 65g dark muscovado sugar (1/3 cup)
  • 2 egg yolks, at room temperature
  • 1 teaspoon vanilla bean paste
  • 200g dark chocolate 55-65% (7 ounces), chopped into chunks

Kitchen essentials for this recipe:

Kitchen Scale | Electric Hand Mixer | Mixing Bowls | Cookie Sheet | Metal Spatula



METHOD

  1. Combine plain flour, cornstarch, baking powder and salt in a medium bowl. Set aside.

  2. Cream together softened butter and muscovado sugar on a medium speed until creamy, about 1-2 minutes. Add egg and vanilla bean paste and mix for another few minutes. Scrape down the sides and bottom of the bowl as needed.

  3. Add gradually flour into the butter mixture mixing on a low speed until a firm dough forms.

  4. Add chopped chocolate, leaving some for the tops of the cookies. Shape the dough into a disc, wrap into the cling film and place in the freezer for about 30 minutes.

  5. Preheat the oven to 180°C/356°F and line 2 baking sheets with baking paper or silicone baking mats.

  6. Remove the dough from the freezer and allow to sit at room temperature for 2-3 minutes. Pinch a dough in the size of walnut and roll between your palms into balls. Arrange them on prepared baking trays, leaving space for the cookies to spread.

  7. Bake in the oven for 6-7 minutes or until the cookies are slightly golden around the edges. The cookies will be very soft when you remove them from the oven. Cool them on the tray for a few minutes then transfer to a cooling rack to cool completely.

We recommend using the measurement in grams & ml (instead of cups & spoons) for more accuracy and better results.