Chocolate Chunk Cookies

Buttery and addicting chocolate chunk cookies are soft on the inside, crunchy on the outside, and sprinkled with a hint of sea salt. They’re extra large and delicious!

With so many chocolate chip cookie recipes out there it is hard to choose just one, but these chocolate chunk cookies should be at the top of the list! More of my favorites include Oatmeal Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookies.

A hand holding an extra large chocolate chunk cookie

BEWARE: they’re addicting!

Isn’t it kind of crazy how many chocolate chip cookie recipes there are?

It seems so funny to me that a slight alteration in ingredients can completely change the texture and taste of a cookie. Normally, I stick to my favorite oatmeal chocolate chip cookie recipe, but I was feeling a little adventurous the other day.

I wanted to make a plain cookie base (no oats) with chunks in it, so this chocolate chunk cookie recipe was exactly what I was looking for. It’s a version of a cookie from a bakery in Savannah, Georgia. Apparently people go crazy for it there.

Now I know why. It has a soft inside, crunchy outside , is full of chopped chocolate and is garnished with a sprinkle of sea salt. I’m warning you: these are addicting! You may be tempted to halve the recipe but don’t, you’ll regret it!

Ingredients for chocolate chunk cookie recipe on a marble counter top

How to make chocolate chunk cookies

PREP. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

DRY INGREDIENTS.  In a large mixing bowl, whisk together flour, baking soda and salt. Set aside.

WET INGREDIENTS. In the bowl of a stand mixer, beat together butter, vanilla and sugars (medium speed for 2-3 minutes). Add the eggs one at a time, mixing in between additions. Turn mixing speed to low, slowly being to add dry ingredients, ⅓ at a time. Beat until just combined (1-2 minutes).

CHILL. Place in refrigerator to chill for 2 hours to overnight. (You can also put them in the freezer to be baked later)

SCOOP. Using a large cookie scoop (or a ¼ c. measuring cup) to form the cookies. Place onto prepared sheet, leaving at least 2 inches in between. Lightly press each cookie with the bottom of a glass. Sprinkle the tops of each with a little bit of the fleur de sel.

BAKE. Place in oven and bake for 15-17 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.

Note. The method for measuring flour can affect the outcome of baked goods. This recipe calls for you to scoop the flour into the measuring cup and then leveling it off. If you use this method you will need 2 ¾ c flour.

If you decide that you would like to scoop the flour directly using the measuring cups and then leveling it off, then you will only need to measure out 2 ½ c flour.

Mixing chocolate chunks into cookie dough

Recipe Tips

Best chewy/soft texture:

  • Take the chocolate chunk cookies out right as the edges turn golden brown
  • Storage in an airtight container
  • Don’t overmix the batter
  • Chill the dough for 24 hours before scooping and baking
  • Add an extra egg yolk to the batter
  • Use melted butter

We like to use Ghirardelli chocolate, but you can use your favorite chocolate brand! You could also take your favorite chocolate bar and chop it yourself.

Double chocolate chunk cookie dough scoops in a metal pan

Storing Info

You can make and chill this dough, covered, 24 hours ahead of time.STORE these chocolate chunk cookies in an airtight container on the counter for up to a week. You can place a piece of sandwich bread in the container as well to keep the cookies from going stale quickly.

To FREEZE:

  • Cookie dough: Roll the cookie dough into balls and lay them on a cookie sheet lined with parchment paper and flash freeze them 3 hours or so until they are solid. Once they have solidified then they are ready to be put in a freezer safe container or bag for up to 3 months. Bake from frozen and add a few extra minutes to the bake time.

Baked cookies: You can let the chocolate chunk cookies cool completely and then layer them between pieces of parchment paper in an airtight container/bag. Baked cookies only last for about a month in the freezer. Let the cookies reach room temperature before eating them!

Scoops of chocolate chunk cookie dough on a baking sheet
Chocolate chunk cookies on a cooling rack

For more delicious, cookies try:

Chocolate Chunk Cookies Recipe

Buttery and addicting chocolate chunk cookies are soft on the inside, crunchy on the outside, and sprinkled with a hint of sea salt. They're extra large and delicious!
5 from 3 votes
Pin Rate
Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 mins
Cook Time: 15 mins
chill: 2 hrs
Total Time: 2 hrs 25 mins
Servings: 24
Calories: 277kcal
Print Recipe

Ingredients

  • 2 ¾ c all purpose flour - spoon flour into measuring cups and then level off
  • 1 ¼ tsp baking soda
  • 1 ½ tsp salt
  • 1 c unsalted butter - room temperature
  • 1 ½ tsp vanilla extract
  • 1 c sugar
  • 1 c brown sugar - packed
  • 2 eggs
  • 1 ½ c semi sweet chocolate - chopped into chunks
  • ½ c bitter sweet chocolate (60%) - chopped into chucks
  • fluer de sel for sprinkling - (French Sea Salt)

Instructions

  • Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  • In a large mixing bowl, whisk together flour, baking soda and salt. Set aside.
  • Beat together butter, vanilla and sugars (medium speed for 2-3 minutes). Add the eggs one at a time, mixing in between additions.
  • Turn mixing speed to low, slowly beginning to add dry ingredients, ⅓ at a time. Beat until just combined (1-2 minutes).
  • Stir in the chocolate chunks.
  • Use a large cookie scoop (or a ¼ c. measuring cup) to form the cookies. Place scoops into a baking pan, place a few extra chocolate chunks on each dough ball. Cover and place into the fridge for 2-3 hours or even overnight.
  • When ready to bake, preheat oven to 350 degrees. Line two cookie sheets with parchment paper. While oven is preheating place chilled scoops onto prepared sheet, leaving at least 2 inches in between each cookie.
  • Place in oven and bake for 15-17 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges.
  • Right after cookies come out of the oven, sprinkle the tops of each with a little bit of the fleur de sel. Use the back of a metal spatula to round out the cookies or a round cookie cutter doing the swirl method.
  • Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 277kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 213mg | Potassium: 118mg | Fiber: 2g | Sugar: 23g | Vitamin A: 263IU | Calcium: 23mg | Iron: 2mg

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Adapted from The Back In The Day Bakery Cookbook, Chocolate Chip Cookies | Makes approximately 24 jumbo (DVD size) cookies

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. OK – I know you provided the helpful warning about these cookies becoming addicting…but I’m still pinning your recipe to my Pinterest board of recipes to try. They look so delicious!

  2. 5 stars
    Chocolate Chunk Cookies are now my new favorite cookie! These really are so soft on the inside and crunching on the outside.

  3. 5 stars
    Fam really loved this! Well done! Thank you so much for this chocolate chunk cookies recipe! Really easy to make and follow! Will surely have this again!