Best-Ever Basic Chocolate Chunk Cookies
Chewy, chocolatey cookies with crunchy walnuts and rich chocolate chunks, perfect for satisfying sweet cravings and great for sharing with friends and family.
Ingredients
Instructions
- In a large mixing bowl, combine butter, sugars, vanilla, and salt; beat with a spoon until fluffy.
- Beat in egg and baking soda.
- Stir in flour, walnuts, and chocolate chunks.
- Transfer the dough to a bowl just large enough to hold it; cover and refrigerate until firm, about 4 hours or overnight.
Tips & Substitutions
For a richer flavor, use brown butter instead of regular unsalted butter. If you don’t have walnuts, pecans or almonds can make great substitutes. You can also experiment with different types of chocolate, like dark or milk chocolate chunks. Make sure to chill the dough for at least 4 hours; this helps the cookies maintain their shape while baking.
Serving Suggestions
Serve these chocolate chunk cookies warm with a glass of cold milk for a classic treat. They also pair beautifully with Sparkling Eggnog during the holiday season. For a fun twist, consider serving them alongside a scoop of vanilla ice cream to create an indulgent dessert sandwich.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer and then transfer to a zip-top bag; they can last up to three months. To reheat, simply warm in the oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Best-Ever Basic Chocolate Chunk Cookies contains roughly 793 calories, with 15g protein, 96g carbohydrates, and 33g fat. It is an excellent source of protein (31% of the Daily Value) and iron (27% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2009mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies without eggs?
Yes, you can substitute the egg with a flaxseed meal or a commercial egg replacer. To make a flaxseed egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together.
What can I use instead of semi-sweet chocolate chunks?
You can use milk chocolate or dark chocolate chunks depending on your preference. Alternatively, chocolate chips will work as well. For a different flavor, try adding white chocolate chips or butterscotch chips for a unique twist.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown and the centers look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven. Allow them to cool for a few minutes before transferring to a wire rack to cool completely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).