There are about 1001 ways to make a chocolate chip cookie, and I feel like I’ve nailed it time and time again. But now I’m sharing this bomb chocolate chunk cookie. It’s so good boos. It’s slightly crunchy on the edges but still chewy in the middle. And it is loaded with brown butter flavor and melty chocolate since we chop it up and add to the dough. Thanks to my boo Jesse Szewczyk for sharing his recipe which we adapted here.
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How to Make Chocolate Chunk Cookies
PRO TIP: It’s important to stand by the stove, watching the butter as it bubbles and darkens. Walking away is a big risk because butter burns really quickly. You’ll know it’s done once it’s reached an amber-brown color and small brown specks begin to form at the bottom of the pan.
PRO TIP: You’re looking for brown, crisp edges and a slightly browned soft middle. Allow the cookies to rest for a few minutes before tucking in!
Chocolate Chunk Cookies Recipe
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Equipment
Ingredients
- 16 tbsp unsalted butter 2 sticks
- 1 ½ cups light brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 3 ¼ cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 8 oz semisweet or bittersweet chocolate roughly chopped (about 1 1/2 cups)
Instructions
- In a medium saucepan set over medium heat, melt the butter. Continue cooking, stirring often to prevent the bottom from burning, just until the butter starts to sizzle but does not brown, 2 to 3 minutes. Remove the pan from the heat and let cool at room temperature for 30 minutes, stirring occasionally.
- Preheat the oven to 350 F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.
- Add the brown butter and the sugars to the butter and whisk to combine. Add the eggs and vanilla extract and whisk until ribbony and smooth, about 1 minute.
- Add the flour, baking powder, baking soda, and salt and stir with a rubber spatula just until a dough forms. Mix in the chopped chocolate.
- Using a large 2 1/3 inch (#16) cookie scoop or 1/4 cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches part on the prepared baking sheets (6 per sheet).
- Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through, until the tops of the cookies are lightly browned, 13 to 16 minutes, then bake the remaining sheet on either rack. (If reusing one of the baking sheets, allow it to cool for 15 minutes before baking another batch on it.). Let the cookies cool slightly on the baking sheets, then transfer onto a wire rack to cool completely.
Notes
Storage
Store leftover cookies in an airtight container in a room-temperature environment. If after a couple of days, you’ve noticed the cookies have gone a little stale, add a slice of sandwich bread to the container. The bread will release moisture and within a couple of hours, the cookies should soften. These cookies will keep in an airtight container for up to a week or you can store it in the freezer for up to three months.Can I freeze these?
Double wrap your cookie dough in an extra layer of plastic wrap or foil and freeze the dough for up to 3 months. Thaw the dough overnight in the fridge and then scoop n’ bake.Nutrition
Recipe Tips
- Keep a Close Eye on Your Browned Butter. It doesn’t take too much cooking to ruin it so it’s a good idea to stay close to the stove as it cooks. Multi-tasking while making browned butter isn’t recommended.
- Preheat Your Oven. Making sure your oven is hot and at the right temperature is essential to great-tasting cookies. This way they start cooking right away and cook more evenly.
- Use a Cookie Scoop. A scoop makes baking cookies so easy! Not only do you end up with evenly-shaped and sized cookies but your cookies will also bake evenly and all be done at the same time. If by chance you don’t have a scoop you can use a quarter cup measure to scoop out the dough.
- Let Them Rest on the Pan. The cookies will be a little soft when you first remove the pan from the oven and they will continue to bake a little as they cool. Giving them a bit of time to set on the pan will lead to less breaking when you try to remove them from the pan.
Popular Substitutions & Additions
- Add Some Walnuts: The flavor of walnuts pairs great with lavender and chocolate. However, you can also experiment with other types of nuts if you prefer!
- Try Pumpkin Seeds: If you want to keep your chocolate chip cookies with lavender nut-free add some pumpkin seeds. Their crunchy, mild nutty flavor has an affinity for lavender creating a winning combination!
- Sprinkle with Salt: A light sprinkle of coarse salt such as sea salt or Maldon salt really enhances the flavor of the chocolate. Add it to the top as soon as you remove the cookies from the oven. Just be sure you don’t add too much.
- Chocolate Chips: I love the intense flavor you get from the larger chunks of chocolate but you can certainly use chips instead. For a lovely presentation, add three to four chips right on top of the cookies as they come out of the oven!
- Experiment with Different Types of Chocolate: This recipe calls for semi-sweet chocolate but you can use milk chocolate instead for a sweeter cookie or try dark chocolate for more intense, bitter chocolate flavor.
What to Serve with Chocolate Chip Lavender Cookies
- Perfect for Bake Sales! Carry these along to your next school bake sale along with these raspberry lemon poke cupcakes, caramel pretzel brownies, and Butterfinger brown butter cookies.
- Ladies Brunch or Lunch. They make a decadent treat for your next gathering along with my hashbrowns quiche, mini tomato tarts, and easy fruit punch.
- Enjoy for Afternoon Tea Time or Coffee Break. Sip on a glass of sweet peach tea, your favorite hot tea, or coffee drink!
- Give Them as Gifts. Create elegant cookie gifts for the holidays or as a hostess gift all year round. Add a variety of treats to the box such as these butter ricotta cookies, cookie dough truffles, and some divinity candy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
How to Store & Reheat Lavender Chocolate Chip Cookies
Store leftover cookies in an airtight container in a room-temperature environment. If after a couple of days, you’ve noticed the cookies have gone a little stale, add a slice of sandwich bread to the container. The bread will release moisture and within a couple of hours, the cookies should soften.
Store the cookie dough in the fridge wrapped tightly in plastic wrap for several days before baking. Once removed from the fridge, the dough might be a little too firm to scoop. Just let it sit for 15 minutes at room temp and you’re good to go!
How long will chocolate chip cookies last?
These cookies will keep in an airtight container for up to a week or you can store it in the freezer for up to three months.
Can I freeze these?
Double wrap your cookie dough in an extra layer of plastic wrap or foil and freeze the dough for up to 3 months. Thaw the dough overnight in the fridge and then scoop n’ bake.
You can also pre-scoop the dough, which makes it easy to simply pull out a few pieces of cookie dough at a time so you can enjoy freshly baked cookies when the mood strikes. You can bake frozen scooped dough balls straight from the freezer without thawing.
Store baked cookies in the freezer for up to three months.
Frequently Asked Questions
You can buy the right kind of lavender dried at most spice shops, some farmer’s markets, and specialty or health foods stores, also online at Amazon. A simple option is to order it from a quality online source as well. No matter where you get it, make sure to buy it from a reputable source. You also want it to appear light blue-purple rather than a gray-purple hue.
I do not recommend using essential oil to make these cookies because it is not considered safe to consume.
These cookies bake up with nice crisp edges but are soft on the inside. The lavender brings herbal, and slightly floral notes while the chocolate is bitter, earthy, and sweet. It’s a unique combination that’s perfect if you’re looking for a slightly different chocolate chip cookie to bake.
More Cookie Recipes to Try
If you love these, you will also love my classic Chocolate Chip Cookies, Mrs. Fields Chocolate Chip Cookies, Salted Caramel Chocolate Chip Cookies, and Oatmeal Chocolate Chip Cookies.
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This is now the fourth recipe of yours, tried in the last month. Let her cook! Snow descended upon the DMV overnight which always puts me in a mood to bake/cook. It was like 9:30p and I was looking for a cookie recipe w/ minimal effort cause I knew we’d be snowed in. I loved that I could mix the dough by hand and didn’t need my mixer and w/ the exception of room temp eggs, no advance prep needed. I had everything on hand. I was a lil unsure upon mixing everything cause the dough seemed a tad choppy. I don’t have a scooper but a 1/4 cup worked perfectly and once formed I only had to do minimal rolling to get a ball and place on cookie sheet. The cookies are HUGE! One feels like 4 LOL! But I love the outcome. My oldest and I tasted at the same time, I feel like it’s a mature chocolate chip cookie. The lavender definitely adds a distinctness, very aromatic and just lovely. I opted to chop up dark chocolate and mix in dough. And definitely dusting w/ sea salt is a MUST in contrast to the lavender and chocolate. They come out beautifully and are best warm w/ a glass of milk or London fog tea. Such an indulgent and luxurious recipe w/ minimal effort. I’m trying to not eat ’em all at once LOL! Who would’ve thought to add lavender? Love your creativity and your instruction is spot on including options to adjust and vary and even tips like not taking your eye off the brown butter or if you intend to reuse a cookie sheet, let it cool first. I’m really enjoying your recipes.
These sound amazing, can lavender bitters be used as a substitute?
Oo I love that idea! I have not made this recipe with lavender bitters, I would just use a little so the dough doesn’t get too wet. If you try it you’ll have to let me know how it turned out!