Everyone will fall in love with these Chocolate Chunk Cookies. They’re soft, buttery, and loaded with decadent chocolate in every bite!
These Chocolate Chunk Cookies are a rich, bakery-style twist on the classic chocolate chip cookie, loaded with generous pieces of chopped chocolate that melt into gooey pockets throughout the dough. The cookies bake up with crisp golden edges and soft, chewy centers, creating the perfect balance of texture in every bite. I add a sprinkle of sea salt to the top to give them that salty sweet addition. You truly wont be able to have just one.
With so many chocolate chip cookie recipes out there, it is hard to choose just one, but these Chocolate Chunk Cookies are at the top of the list! More of my favorites include my Oatmeal Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookies.
Table of Contents
Why I Love These Cookies
- These cookies are big, like the ones you’d find in a bakery, but they’re even better because they’re homemade and fresh from the oven.
- The texture is everything—soft and chewy centers with crispy edges.
- These Chocolate Chunk Cookies are super adaptable! You can use different kinds of chocolate or add mix-ins.
Recipe Ingredients
Brown Sugar – The molasses in brown sugar adds a deep, caramel-like sweetness and helps keep the cookies extra soft and chewy.
Chocolate – Melts into gooey, chocolatey pockets with every bite. We like to use Ghirardelli, but feel free to choose your favorite brand. You can even chop up your favorite chocolate bar for a more personal touch!
Fleur de Sel (Sea Salt) – A light sprinkle of sea salt brings out the sweetness in the dough.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Butter – Swap out unsalted butter for coconut oil or margarine for a dairy-free version. This may slightly alter the flavor and texture, but it’s a great alternative for those avoiding dairy.
Flour – Replace all-purpose flour with almond flour or a gluten-free flour blend to make gluten-free cookies. Almond flour will add a slightly nutty flavor and a more delicate crumb.
Chocolate Variety – Use white chocolate chips or dark chocolate chunks in place of semi-sweet chocolate to change the flavor profile. White chocolate will add a creamy sweetness, while dark chocolate offers a richer, slightly bitter taste.
How to Make Chocolate Chunk Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper.
Step 2: In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. (Note: The method for measuring flour can affect the outcome of baked goods. This recipe calls for scooping the flour into the measuring cup and then leveling it off. Using this method, you will need 2 ¾ cups of flour.)
Step 3: Beat together the butter, vanilla, and sugars on medium speed for 2-3 minutes. Add the eggs one at a time, mixing in between each addition.
Step 4: Turn the mixing speed to low, slowly adding the dry ingredients, ⅓ at a time. Beat until just combined (1-2 minutes).
Step 5: Stir in the chocolate chunks.
Step 6: Use a large cookie scoop (or a ¼ cup measuring cup) to form the cookies. Place scoops onto a baking sheet and add a few extra chocolate chunks to each dough ball. Cover and place in the fridge for 2-3 hours, or overnight.
Step 7: When ready to bake, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper. While the oven is preheating, place the chilled scoops onto the prepared sheet, leaving at least 2 inches between each cookie.
Step 8: Bake for 15-17 minutes, rotating the sheet halfway through the baking process. Remove from the oven when the cookies are golden brown around the edges.
Step 9: Right after the cookies come out of the oven, sprinkle the tops with a little fleur de sel. Use the back of a metal spatula to round out the cookies or use a round cookie cutter, applying the swirl method.
Step 10: Let the cookies cool on the pan for 3-4 minutes, then transfer them to a wire rack to cool completely.
FAQs
Yes! You can make and chill the dough, covered, for up to 24 hours ahead of time. Chilling the dough helps develop flavor and improves the cookie texture, making it thicker and chewier.
No. The salt is completely optional to add.
Storage Info
STORE baked Chocolate Chunk Cookies in an airtight container at room temperature for up to a week.
To FREEZE, flash freeze cookie dough balls on a sheet for 3 hours, then transfer to a freezer-safe bag for up to 3 months. Baked cookies can be frozen for up to 1 month.
More Delicious Cookies to Try
Chocolate Chunk Cookies Recipe
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Ingredients
- 2 3/4 c all-purpose flour - spoon flour into measuring cups and then level off
- 1 1/4 tsp baking soda
- 1 1/2 teaspoon salt
- 1 c unsalted butter - room temperature
- 1 1/2 tsp vanilla extract
- 1 c sugar
- 1 c brown sugar - packed
- 2 large eggs
- 1 1/2 c semi sweet chocolate - chopped into chunks
- 1/2 c bitter sweet chocolate (60%) - chopped into chucks
- Fleur de Sel for sprinkling - (French Sea Salt)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. (Note: The method for measuring flour can affect the outcome of baked goods. This recipe calls for scooping the flour into the measuring cup and then leveling it off. Using this method, you will need 2 ¾ cups of flour.)
- Beat together the butter, vanilla, and sugars on medium speed for 2-3 minutes. Add the eggs one at a time, mixing in between each addition.
- Turn the mixing speed to low, slowly adding the 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 cup measuring cup) to form the cookies. Place scoops onto a baking sheet and add a few extra chocolate chunks to each dough ball. Cover and place in the fridge for 2-3 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper. While the oven is preheating, place the chilled scoops onto the prepared sheet, leaving at least 2 inches between each cookie.
- Bake for 15-17 minutes, rotating the sheet halfway through the baking process. Remove from the oven when the cookies are golden brown around the edges.
- Right after the cookies come out of the oven, sprinkle the tops with a little fleur de sel. Use the back of a metal spatula to round out the cookies or use a round cookie cutter, applying the swirl method.
- Let the cookies cool on the pan for 3-4 minutes, then transfer them to a wire rack to cool completely.
Chocolate Chunk Cookies are now my new favorite cookie! These really are so soft on the inside and crunching on the outside.
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!
Thanks 🙂
That looks like a perfect chocolate chip cookie recipe!
Those are stunning! I love a good chocolate chipper!
Delicious cookies! Thanks for the recipe!
No problem 🙂