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Moist and delicious! Chocolate Chunk Cookies

4.6

(53 reviews)

Time

approx. 30mins

Here’s a satisfying cookie recipe packed with big chunks of chocolate. Just mix the ingredients and bake, so it’s easier than you might think! The inside stays soft while the outside turns crisp, making for an irresistible texture. They’re also delicious lightly warmed in a toaster oven.

  • Calories

    144kcal

  • Carbs

    16.1g

  • Fat

    7.8g

  • Protein

    1.7g

  • Net Carbs

    15.6g

  • Sodium

    78.6mg

* per cookie

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ Makes 8 cookies ]

  • chocolate bar1 (50 g)
  • melted unsalted butter50 g
  • light brown sugar40 g
  • salta pinch
  • beaten egg½
  • cake flour80 g
  • baking powder1 g
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Prep the ingredients: Sift the cake flour and baking powder together. Preheat the oven to 350°F (170°C).

2

Put the melted butter in a bowl, add the raw cane sugar and salt, and whisk well until combined. Add the beaten egg in several additions and mix until the mixture becomes slightly pale.

Note:

Using raw cane sugar makes the cookies moister and gives them a richer flavor than granulated sugar or white sugar.

3

Add the sifted dry ingredients and fold with a rubber spatula until a slight floury texture remains. Set aside about one-third of the chocolate for decoration. Break the remaining chocolate into roughly 1 cm cubes as you add it, then fold lightly and bring the dough together.

4

Line a baking sheet with parchment paper. Using two spoons, scoop the dough into 8 portions and place them on the sheet. With a lightly moistened palm or the back of a spoon, spread each portion to about 1.5 cm thick. Break the reserved chocolate into roughly 1 cm cubes and press it into the tops of the dough portions.

Note:

Leave space between the cookies, as they will spread while baking.

5

Bake in the preheated 350°F (170°C) oven for about 10 to 12 minutes, until the edges are lightly browned and the surface looks dry. Let them cool on the baking sheet.

Note:

If you bake them too long, the cookies will turn crisp all the way through. For a moist texture, avoid overbaking. For the softest result, take them out while they still look slightly underdone; they'll continue to set as they cool.