Hamdi Saidani This Pioneer Woman Chocolate Chunk Cookies recipe is a chewy and gooey recipe, which is made with rich brown butter and chunks of semi-sweet chocolate. It’s the ultimate comfort food, a classic cookie elevated with a deep, nutty flavor, ready in about an hour.
Pioneer Woman Chocolate Chunk Cookies Ingredients
A classic combination for the ultimate rich and chewy cookie.
- 1 cup (2 Sticks) salted butter, divided
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 whole large eggs, at room temperature
- 1 Tbsp. vanilla extract
- 2 cups plus 2 rounded tablespoons all-purpose flour
- 2 heaping tsp. instant coffee granules
- 1 tsp. baking soda
- 1 tsp. salt
- 8 oz. good semi-sweet chocolate, chopped into chunks
- 1/2 cup finely chopped pecans (optional)
How To Make Pioneer Woman Chocolate Chunk Cookies
A step-by-step guide to these wonderfully soft, chewy, and flavor-packed cookies.
- Brown the Butter: In a medium skillet over medium heat, melt one stick (1/2 cup) of the butter. Continue to cook, swirling the pan, for 3 to 4 minutes until it turns a medium golden brown and smells nutty. Immediately pour the browned butter (including the dark solids) into a heatproof bowl and let it cool completely, about 30 minutes. Allow the other stick of butter to soften at room temperature.
- Cream Butter and Sugars: Preheat the oven to 375°F. In the bowl of an electric mixer, cream the softened stick of butter with the brown sugar and granulated sugar until combined.
- Mix the Dough: Add the eggs and vanilla and beat until smooth. With the mixer on low, very slowly drizzle in the cooled brown butter. Scrape the bowl and mix again until everything is combined.
- Add Dry Ingredients: In a separate bowl, stir together the flour, instant coffee granules, baking soda, and salt. Add this to the wet ingredients in three parts, mixing on low until just incorporated.
- Fold in Chunks and Chill: Stir in the chocolate chunks and nuts, if using. Scoop the dough by heaping teaspoons onto a baking sheet lined with a baking mat or parchment paper. Refrigerate the scooped cookies for at least 15 minutes.
- Bake and Cool: Bake the chilled cookies for 9 to 10 minutes, or until the edges are golden brown. Let the cookies cool on the pan for a few minutes before transferring them to a cooling rack.
Recipe Tips
For the perfect, chewy, and flavor-packed chocolate chunk cookie.
- How to brown butter perfectly? The key is to use a light-colored pan so you can see the color change. Cook it over medium heat, swirling it frequently. It will foam up, then the foam will subside, and you’ll see golden-brown milk solids at the bottom. The aroma will be nutty and rich. Remove it from the heat immediately to prevent burning.
- Why use brown butter? This is the secret to an incredibly rich cookie! Browning the butter adds a deep, nutty, toffee-like flavor that elevates a standard chocolate chip cookie to something truly special.
- Do I have to chill the dough? Yes, this is a very important step. Chilling the dough solidifies the fats (both the regular and browned butter), which prevents the cookies from spreading too much in the oven. This results in a thicker, chewier cookie.
- What’s the purpose of the instant coffee? A small amount of instant coffee or espresso powder is a classic baker’s trick. It doesn’t make the cookies taste like coffee; it simply enhances and deepens the flavor of the chocolate.
What To Serve With Chocolate Chunk Cookies
The perfect accompaniment for this classic, hearty cookie.
These loaded cookies are a treat all on their own, especially when still warm from the oven. They are a classic pairing with:
- A tall, cold glass of milk
- A hot cup of black coffee
- A scoop of vanilla bean ice cream to make a giant cookie sandwich
How To Store Chocolate Chunk Cookies
Keeping your cookies soft and fresh.
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature. They will stay soft and chewy for up to 5 days.
Pioneer Woman Chocolate Chunk Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 190 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 11 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use chocolate chips instead of chunks?
Yes, you can, but chopping a good quality chocolate bar into chunks will give you those desirable, large, gooey pockets of melted chocolate throughout the cookie.
Can I make the dough ahead of time?
Yes, this cookie dough is great for making ahead. You can cover and refrigerate the dough for up to 3 days. You can also scoop the dough into balls, freeze them solid on a baking sheet, and then store them in a freezer bag for up to 3 months. Bake from frozen, adding an extra 2-3 minutes to the baking time.
Why did my cookies turn out flat?
Flat cookies are usually the result of the butter being too soft or melted, or skipping the crucial chilling step. Chilling the dough before baking is the best way to ensure a thicker, chewier cookie.
Try More Pioneer Woman Recipes:
- Pioneer Woman Oatmeal Cookies Recipe
- Pioneer Woman Cowboy Cookies Recipe
- Pioneer Woman Sugar Cookies Recipe
Pioneer Woman Chocolate Chunk Cookies Recipe
Description
The ultimate chewy and gooey chocolate chunk cookies, made with a deep, nutty flavor from browned butter and loaded with big chunks of semi-sweet chocolate.
Ingredients
Instructions
- Brown one stick (1/2 cup) of the butter in a skillet until golden; let it cool completely. Let the other stick of butter soften to room temperature.
- Preheat oven to 375°F.
- Cream the softened butter with both sugars. Beat in the eggs and vanilla.
- On low speed, slowly drizzle in the cooled brown butter.
- In a separate bowl, mix the flour, coffee granules, baking soda, and salt. Gradually add the dry mix to the wet ingredients.
- Stir in the chocolate chunks and nuts.
- Scoop dough onto a lined baking sheet. Chill the scooped dough for 15 minutes.
- Bake for 9-10 minutes until the edges are golden. Cool on the pan for a few minutes before moving to a wire rack.
Notes
- u003cliu003eBrowning half the butter is the secret step that adds an incredible nutty, toffee-like depth of flavor to the cookies.u003c/liu003eu003cliu003eChilling the dough for at least 15 minutes before baking is crucial to prevent the cookies from spreading too much and ensures a chewy texture.u003c/liu003eu003cliu003eDo not over-bake these cookies! They should look slightly soft in the center when you pull them from the oven for the perfect chewy result.u003c/liu003eu003cliu003eThe instant coffee enhances the chocolate flavor without making the cookies taste like coffee.u003c/liu003e
