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Brown Sugar Chocolate Chunk Cookies

Brown Sugar Chocolate Chunk Cookies, dunked
It is fun to experiment with different types of cookies, cakes and other baked goods but when it comes down to it, it has hard to beat a classic chocolate chip cookie. The combination of butter, sugar and chocolate all comes together in just the perfect proportions to make a perfectly satisfying treat. I confess that I will go for months at a time without baking a batch of chocolate chip cookies because they’re something of a stand-by recipe that doesn’t always jump out at me – but when I catch myself in a lapse like this, they always go straight to the top of my “to-bake” list. A fresh-from-the-oven chocolate chip cookie really can’t be beat.

These are actually Brown Sugar Chocolate Chunk Cookies. Chocolate chunks – I used Callebaut semisweet this time around – are slightly larger than chocolate chips and seem to give a little more chocolate flavor, as well as a slightly more rustic look, to the cookies. I use only brown sugar in these cookies, which gives them a deeper flavor. Golden brown sugar or light brown sugar is going to give your cookies a note of honey, while dark brown sugar will lend a hint of molasses. Both types of sugar will produce great results.

These cookies are crisp around the edges and chewy in the middle. You can underbake them by a minute to make them even chewier, or add an addition two minutes to turn them into much crisper cookies. Any way you bake them, you’ll get a delicious and well balanced cookie with flavors of brown sugar, vanilla, butter and lots of chocolate. Make sure to eat one fresh from the oven!

Brown Sugar Chocolate Chunk Cookies

Brown Sugar Chocolate Chunk Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt (pref. kosher salt)
14 tbsp butter, room temperature
1 1/2 cups brown sugar
1 large egg
2 tsp vanilla extract
2 cups dark or semisweet chocolate chunks

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until smooth and fluffy. Beat in egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture until no streaks of dry ingredients remain visible. Stir in chocolate chunks.
Shape dough into balls just over 1-inch in diameter. Place on prepared baking sheet, allowing for room to spread.
Bake for 12-14 minutes, until cookies are very lightly browned around the edges. Cookies may look slightly “wet” – but not raw – at the center (bake until golden all over for crispier cookies).
Cool for 3-4 minutes on baking sheets, then transfer to wire racks to cool completely.

Makes 2 1/2 – 3 dozen cookies

Brown Sugar Chocolate Chunk Cookies, innards

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  • Lisa@ButteryBooks
    January 21, 2011

    Those are definitely chunky! My kind of cookie.

  • Valerie
    January 21, 2011

    I’ll never get sick of trying chocolate chip cookie recipes. These look great!

  • Marisa@make happy
    January 21, 2011

    I’m very intrigued. Just last week, I tried a recipe that boasted chewy cookies, but used butter-flavored shortening to achieve the texture. I swapped that for butter (I just can’t use that much shortening in anything!) and my cookies spread wide and flat.

    Maybe I’ll have better luck with this recipe!

  • Helena
    January 21, 2011

    I don’t know how they taste yet, but these cookies are the best looking chocolate chip cookies I’ve ever seen. Tomorrow’s my birthday, would you mind sending some over? 😛 Joking..
    Love your blog!

  • Fallon
    January 21, 2011

    MMM I love a chunky chocolate chip cookie. I will have to make these one weekend. I’m curious how they will taste with only using brown sugar, sounds delicious.

  • Liisa
    January 21, 2011

    I think this might be “the recipe” for me because:

    1) I often replace white sugar with brown in my recipes because I love the caramel flavour so much.

    2)This recipe has no nuts, and one of my sons is allergic to them.

    3) I love kosher (or sea) salt combined with brown sugar in cookies.

    4) The more chocolate the better in my life.

    Question: Do you think they would be too sweet with milk chocolate Callebaut callets? I’m thinking I might separate a bit of the dough out and try the milk chocolate…

  • Sarah
    January 22, 2011

    These sound delicious! I’m going to add dried cranberries to a batch, too.

  • zerrin
    January 22, 2011

    After several experiments, I decided on a few cookie recipes that I use often. And this one will be a new try for me. I love that these cookies are crisp around the edges and chewy in the middle. Would love to have a few of these now to enjoy with my black tea.

  • Lauren at KeepItSweet
    January 22, 2011

    You definitely have me craving chocolate chip cookies right now! I like the brown sugar twist.

  • Dan Keller
    January 22, 2011

    Sounds very good and I am going to make some for the kids church next week. Get them all sugared up then send them home…lol…say is there a way to print these recipes?

  • Cat @ Buttery Bakery
    January 22, 2011

    It seems a cookie with only brown sugar would yield a chewier/moister result, but somehow I’d never made a cookie with only brown sugar…which means, must try soon! ^.^

  • Valerie
    January 22, 2011

    These look like the perfect cookie. I don’t bake chocolate chip cookies often either because they are a bit boring, but when I do, I can’t ever eat just a few!

  • liz berg
    January 23, 2011

    I’ve been on a non-chocolate kick. I probably need to make these ASAP…the hubby is going through withdrawals!

  • Crystal
    January 23, 2011

    Yum! You can’t go wroong with a good chocolate chip cookie! I need to make these!

  • Dadá
    January 23, 2011

    Wonderfull cookies!

  • elizabeth
    January 24, 2011

    I’ve heard of making chocolate chip cookies with only brown sugar instead of about half brown and half white and I’ve been intrigued. These look great!

  • kayleigh83
    January 25, 2011

    Delicious! I made these the night after I saw the recipe. The only thing that was weird was that mine didn’t seem to spread very much, certainly nowhere near what your pictures show. They were fat little cookies! But delicious nonetheless! It had been quite a while since I’d made chocolate chip cookies so it was a great treat (and they disappeared VERY quickly!)

  • Lois
    January 30, 2011

    How can i make it sugar free? the one that’s good for diabetic?

  • longtimecoming
    February 1, 2011

    OMG i made these for my co-workers… gone in less than a day. people were shamelessly eating 5-7 at a time. GREAT recipe, thanks for sharing!

  • Natalie
    March 1, 2011

    These were delicious! This recipe is now totally my go-to chocolate chip cookie recipe. SO good and SO easy. I used kosher salt and you can really taste it, which makes these to die for!

  • scarlet
    March 15, 2011

    I just made these cookies and they came out amazingggggg. I used regular chocolate chips instead of chunks, and I added a cup of shredded coconut. They are soo incredibly delicious!

  • Hailey
    April 19, 2011

    Made these tonight and they were amazing!!

  • Stephanie
    August 8, 2011

    These are amazing! The best cookies I’ve had. Thank you so much for the recipe!

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