By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 36
117 cal · 40 min
Chocolate Chunk Cookies
Recipe GLPR88ba5c196ca421
Rate this recipe
Average rating: 4.8 (1)
Rich and decadent chocolate chunk cookies made with browned butter and a hint of coffee to deepen the chocolate flavor. These tender, buttery cookies are studded with semi-sweet chocolate chunks and baked until golden brown. Perfect for a sweet treat with a cold glass of milk.
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Ingredients
1 cup salted butter, divided (1 stick for browning, 1 stick softened)
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
2 tablespoons instant coffee granules
1 teaspoon baking soda
1 teaspoon salt
8 ounces semi-sweet chocolate, chopped into chunks
Directions
Melt one stick of butter in a medium skillet over medium heat. Swirl the pan frequently for 3 to 4 minutes as the butter foams and begins to brown. Once the butter reaches a medium golden brown color, remove the pan from heat and let it continue browning for about 30 seconds as it cools in the pan.
Pour the browned butter and all solids from the pan into a heatproof bowl and allow it to cool completely, about 30 minutes. While the butter cools, let the remaining stick of butter soften at room temperature. Preheat the oven to 375°F.
Using an electric mixer, cream the softened butter together with the packed brown sugar and granulated sugar until well combined and fluffy.
Add the eggs and vanilla extract to the butter-sugar mixture and beat until smooth, scraping the bowl as needed to ensure all ingredients are fully incorporated.
With the mixer on medium-low speed, slowly drizzle in the cooled browned butter, making sure to include all the darker brown solids. Scrape the bowl and mix for another 20 to 30 seconds until the mixture is fully combined.
In a separate bowl, combine the flour, instant coffee granules, baking soda, and salt. Stir together, then add this dry mixture to the wet ingredients in three parts, mixing on low speed after each addition until fully incorporated. Scrape the bowl and beat for a few more seconds.
Fold in the chopped chocolate chunks with a spatula or wooden spoon until evenly distributed.
Line baking sheets with parchment paper or baking mats. Scoop the dough by heaping teaspoons onto the prepared sheets, spacing them about 2 inches apart. Press extra chocolate chunks into the top of each cookie if desired. Refrigerate the scooped cookies for 15 minutes.
Bake for 9 to 10 minutes, or until the edges are golden brown. Remove from the oven and transfer cookies to a cooling rack. Repeat with any remaining dough.
Allow cookies to cool completely before serving. Enjoy with a cold glass of milk.
Comments
Every ingredient is a staple at every Charlotte chain, with no special trips needed; instant coffee costs under a dollar and deepens chocolate flavor without extra complexity. At roughly 15 cents per cookie, this is genuinely cheap—the drawback is that 40 minutes ignores the cooling time, which adds another 20 to 30 minutes if you want them to hold their shape. The recipe makes three dozen, freezes beautifully, and reheats in 30 seconds, so batch baking pays off for a family.
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