This Costco Chocolate Chunk Cookie recipe is a chewy and gooey recipe, which is made with brown sugar and chopped chocolate. It’s a classic, foolproof recipe, ready in about 30 minutes.
Jump to RecipeCostco Chocolate Chunk Cookie Recipe Ingredients
- 1 stick (1/2 cup) unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoon kosher salt
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 6 oz semisweet chocolate, chopped
How To Make Costco Chocolate Chunk Cookies
- Prep Oven and Mix Wet Ingredients: Preheat the oven to 350°F. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the egg and vanilla extract until the mixture is smooth.
- Combine the Dough: Add the flour, baking soda, and salt to the wet ingredients. Fold everything together with a spatula until it is almost fully combined.
- Add the Chocolate: Add most of the chopped chocolate to the dough, reserving some of the larger chunks for the topping. Fold until the chocolate is evenly distributed.
- Scoop and Top: Scoop the dough into 3-tablespoon-sized balls and place them on a parchment-lined baking sheet, leaving space between them. Press a large chunk or two of the reserved chocolate onto the top of each dough ball.
- Bake and Cool: Bake for 12 to 15 minutes, until the edges are just golden brown. The centers will look soft. Let the cookies cool completely on the baking sheet before moving them. This is a crucial step as they need to set up.
Recipe Tips
- How do I get those big chocolate puddles on top? The secret is to use a chopped chocolate bar instead of chocolate chips. The irregular shapes melt into beautiful puddles. Pressing a few large chunks onto the top of each dough ball before baking guarantees a bakery-style look.
- Why use melted butter? Using melted butter helps to create a chewier, denser cookie, which is characteristic of this style. It also has the added benefit of being a no-chill recipe, so you can bake the cookies right away.
- How do I get a chewy center with crispy edges? The key is not to overbake the cookies. Pull them from the oven when the edges are just set and golden brown, even if the centers look slightly underdone. They will continue to bake and set from the residual heat of the pan as they cool.
- Why do the cookies need to cool on the baking sheet? Because they are so soft and gooey straight from the oven, they are too delicate to move immediately. Letting them cool completely on the hot baking sheet allows them to firm up properly.
What To Serve With Chocolate Chunk Cookies
These classic cookies are a perfect treat on their own, but they are iconic when served with:
- A tall, cold glass of milk.
- A scoop of vanilla bean ice cream to make a cookie sandwich.
- A hot cup of coffee or hot chocolate.
How To Store Chocolate Chunk Cookies
Store: Place the completely cooled cookies in an airtight container. They will stay fresh and chewy at room temperature for up to 5 days. Freeze: You can freeze the unbaked cookie dough balls or the baked cookies. To freeze dough, place the balls on a baking sheet in the freezer until solid, then transfer them to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. To freeze baked cookies, place them in a freezer-safe container for up to 3 months.
Chocolate Chunk Cookies Nutrition Facts
- Calories: 397kcal
- Protein: 5g
- Fat: 20g
- Carbohydrates: 49g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can, but you won’t get the same “puddle” effect. Chocolate chips are designed to hold their shape, while a chopped bar will melt more seamlessly into the cookie, creating those delicious pools of chocolate.
The larger crystals of kosher salt provide a better balance to the sweetness than fine table salt. If you only have table salt, reduce the amount to 1 teaspoon.
Flat cookies can be caused by a few things: your butter being too hot when you mixed it, using an inaccurate amount of flour, or your baking soda being old or expired. Make sure your melted butter has cooled slightly before you begin.
Costco Chocolate Chunk Cookie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes12
minutes397
kcalBig, bakery-style chocolate chunk cookies with crispy, crinkly edges and a chewy, gooey center, loaded with puddles of melted chocolate.
Ingredients
1 stick (1/2 cup) unsalted butter, melted
½ cup packed brown sugar
¼ cup granulated sugar
1 ½ cups all-purpose flour
½ tsp baking soda
1 ½ tsp kosher salt
1 large egg
1 ½ tsp vanilla extract
6 oz semisweet chocolate, chopped
Directions
- Preheat oven to 350°F. In a large bowl, whisk together the melted butter and both sugars.
- Whisk in the egg and vanilla.
- Fold in the flour, baking soda, and salt until just combined.
- Fold in most of the chopped chocolate, reserving a few large chunks.
- Scoop 3-tablespoon balls of dough onto a parchment-lined baking sheet. Press the reserved chocolate chunks on top.
- Bake for 12-15 minutes until the edges are golden brown.
- Let the cookies cool completely on the baking sheet before moving.
Notes
- The cookies will be very soft when they come out of the oven; they must cool completely on the baking sheet to firm up.
- Using a chopped chocolate bar instead of chips creates the best melted chocolate puddles.
- Do not overbake the cookies to ensure they stay chewy and gooey in the center.
- This is a no-chill recipe, so you can bake the cookies right away.
