Easy one-bowl chocolate chunk cookies, with no chilling time needed. A lower baking temperature makes for very chewy cookies!
Photography by Alexandra Daum.
Due to a lower temperature baking time, these cookies are ultra soft and chewy, just like the ones at the big sub-sandwich chain. If you love soft chocolate chip cookies, you’ll love these!
No chilling time is needed for these one-bowl chocolate chunk cookies, so you can have them ready from start to finish in less than half an hour. It makes a pretty big batch but the dough can be frozen and baked individually if you want to store some away for later.
This recipe is adapted from our Oatmeal Scotchies.
Ingredients
Method
Add sugars and butter to a large bowl. Cream together. Add one egg. Beat on high until incorporated. Add the second egg. Beat again. Add the dry ingredients. Mix on low until just combined. Add the chocolate chunks. Fold in to evenly incorporate. Chill if needed. Scoop equal balls of dough onto a lined baking sheet. Flatten slightly. Bake, then cool fully on the tray.
Tips and Notes
If your butter is too soft the cookies may spread. If you’re not sure, and the dough seems really soft, refrigerate it in the bowl for an hour before scooping and baking.
We bake with large eggs. Room temperature is always best.
Cooling the cookies completely on the baking sheet retains moisture, making for a chewier cookie. If you want mostly chewy but with a touch of crunch, cool them directly on a wire rack instead.
For crispy chocolate chunk cookies, bake them at 350°F (180°C) for 8-10 minutes instead of the low and slow baking as directed in the recipe card.
To make the cookies perfectly round, use an extra large round cookie cutter or other round tool to wiggle around the freshly baked cookies when they first come out of the oven. This will bring in any uneven edges.
European butter has a slightly higher fat content, and can also cause the cookies to spread more. If you’re not sure, go for six cookies on each baking sheet at first to be certain they won’t spread into each other, as stated in the recipe card, because they are large cookies.
How To Store Chocolate Chunk Cookies
Most cookies are best stored in a container with an airtight lid. On the counter these keep for up to three days, or about a week if refrigerated.
To freeze: once cool, store them in a large zipper-top bag. Squeeze out any excess air before sealing the bag and placing it in the freezer. These will keep in the freezer for up to a month. To thaw, just remove however many cookies you want, and let them sit at room temperature for about 20 minutes before serving.
Using a Standing Mixer
If you’d like to use a large standing mixer instead of a handheld electric mixer, no problem! Simply use the whisk attachment to beat the sugars and butter, then switch to the paddle attachment for the remaining steps.
You might need to scrape down the sides of the bowl if your paddle attachment doesn’t have a silicone edge. Mix on the lowest speed setting once the flour is added to avoid over-mixing, and fold in the chocolate by hand.
Baking from Frozen
If you prefer to freeze cookie dough, rather than baked cookies, you can certainly do that for this recipe. Simply scoop the balls of dough, flatten slightly, and freeze them on a lined tray or baking sheet (with parchment or a reusable baking paper).
Once frozen solid, place the balls (pucks, really) into an airtight container or freezer bag. Freeze for up to three months and bake the cookies right from frozen.
To bake, place your desired amount of cookies onto a lined baking sheet. Bake as directed, but add a couple of extra minutes to make up for that speedy thawing process that will take place in the oven. That’s it! Individual cookies, here we come.
Substitutions
Light and dark brown sugar can be used interchangeably in this recipe.
Use a good vegan butter for a dairy-free cookie. We like Miyoko’s or Naturli.
We love a mix of milk and dark chocolate for these cookies. If you prefer a less sweet cookies, use all dark chocolate instead. Or go for white and milk if you want something even sweeter!
Nuts are great here. Try walnuts or pecans, chopped quite small.
More Great Cookies
Walnut Chocolate Chip Cookies
Cinnamon Sugar Cookies
Chewy Oatmeal Chocolate Chunk Cookies
Chocolate Marshmallow Cookies
Recipe
One Bowl Chocolate Chunk Cookies
Easy one-bowl chocolate chunk cookies, with no chilling time needed. A lower baking temperature makes for very chewy cookies!
Ingredients
- ¾ cup (170g) butter, room temperature to soft
- 1 cup tightly packed (240g) brown sugar
- ½ cup (100g) white or cane sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (300g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups (300g) chopped chocolate or chocolate chunks (use a mix of dark and milk)
Instructions
- Preheat the oven to 325°F (160°C) and line two large baking sheets with parchment paper.
- Add the butter, brown sugar, and white sugar to a large mixing bowl. Use an electric mixer fitted with the whisk attachments to beat on high speed, for at least 3-4 minutes, or until light and creamy.
- Add the eggs one at a time, beating well between each addition. Add the vanilla and mix to combine.
- Sift in the flour, baking soda, and salt. Beat on the lowest speed until just mixed. A few streaks of flour are fine.
- Add the chocolate and fold in by hand with a spatula to evenly incorporate.
- Scoop even balls of dough onto the prepared baking sheets, 2 tablespoons each. Leave about 6cm (2 in.) between each cookie.
- Flatten each ball slightly with a small square of parchment paper and something with a flat bottom (a measuring cup or drinking glass are great) or wet the heel of your hand slightly and use your hands instead.
- Bake the cookies for 12-14 minutes, or until the edges are just firm. The cookies won't darken significantly.
- Cool fully on the baking sheets before removing and storing.
- Repeat until all of the cookie dough has been used up.
- Keep the cooking in an airtight container at room temperature for up to three days, or up to a week in the refrigerator. These can be frozen to up to three months.
Notes
If your butter is too soft the cookies may spread. If you’re not sure, and the dough seems really soft, refrigerate it in the bowl for an hour before scooping and baking.
We bake with large eggs. Room temperature is always best.
Cooling the cookies completely on the baking sheet retains moisture, making for a chewier cookie. If you want mostly chewy but with a touch of crunch, cool them directly on a wire rack instead.
For crispy chocolate chunk cookies, bake them at 350°F (180°C) for 8-10 minutes instead of the low and slow baking as directed in the recipe card.
To make the cookies perfectly round, use an extra large round cookie cutter or other round tool to wiggle around the freshly baked cookies when they first come out of the oven. This will bring in any uneven edges.
European butter has a slightly higher fat content, and can also cause the cookies to spread more. If you’re not sure, go for six cookies on each baking sheet at first to be certain they won’t spread into each other, as stated in the recipe card, because they are large cookies.
Using a Standing Mixer
If you’d like to use a large standing mixer instead of a handheld electric mixer, no problem! Simply use the whisk attachment to beat the sugars and butter, then switch to the paddle attachment for the remaining steps.
You might need to scrape down the sides of the bowl if your paddle attachment doesn’t have a silicone edge. Mix on the lowest speed setting once the flour is added to avoid over-mixing, and fold in the chocolate by hand.
Baking from Frozen
If you prefer to freeze cookie dough, rather than baked cookies, you can certainly do that for this recipe. Simply scoop the balls of dough, flatten slightly, and freeze them on a lined tray or baking sheet (with parchment or a reusable baking paper).
Once frozen solid, place the balls (pucks, really) into an airtight container or freezer bag. Freeze for up to three months and bake the cookies right from frozen.
To bake, place your desired amount of cookies onto a lined baking sheet. Bake as directed, but add a couple of extra minutes to make up for that speedy thawing process that will take place in the oven.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 133mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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