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These Chocolate Chunk Cookies are the perfect balance of chewy center and crispy edges, packed with chunks of dark chocolate that melt in your mouth. Whether you’re an experienced baker or this is your first time tackling cookie recipes, you’ll find these cookies straightforward and foolproof.
Why You’ll Love These Chocolate Chunk Cookies
You’ll love this recipe because it’s versatile and easy to make. No need for any fancy equipment—just a large bowl, a hand mixer, and a baking sheet. These come together quickly with ingredients you probably already have on hand. Plus, they freeze well, so you can always have some dough ready for those last-minute cravings. Trust me, one bite of these chewy chocolate chip cookies, and you’ll be hooked.
Ingredients Needed for Chocolate Chunk Cookies
These chocolate chunk cookies come together quickly with ingredients you probably already have on hand. For best results, use room temperature ingredients. Here is everything you’ll need to gather:
- Butter: Use melted butter for a chewy texture.
- Brown Sugar: Packed dark brown sugar adds depth of flavor.
- Granulated Sugar: For sweetness and a slightly crispy edge.
- Large Eggs: One egg and one egg yolk for richness.
- Vanilla Extract: Enhances the chocolate flavor.
- All-Purpose Flour: The base of our cookie dough.
- Baking Soda: Helps the cookies rise perfectly.
- Salt: Balances the sweetness.
- Dark Chocolate Chunks: Larger pieces give you gooey chocolate pockets. Feel free to use semi-sweet chocolate chips, white chocolate chips, or a mix of your favorites.
Variations
- Oreo Stuffed Chocolate Chip Cookies: Add Oreo pieces into the dough.
- Peanut Butter: Swirl in a few tablespoons for a nutty flavor.
- Crushed Oreos: Mix in fine Oreo crumbs for a cookies and cream vibe.
How to Make Chocolate Chunk Cookies
This is the best chocolate chunk cookie recipe! Soft baked, very chocolatey and impossible to ruin. All cookies should be this good! For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step instructions for making these cookies:
1. Preheat + Prep
Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Mix Wet Ingredients
In a large bowl, using a hand mixer (or stand mixer with paddle attachment), mix melted butter, brown sugar and granulated sugar until well creamed.
3. Add Eggs and Vanilla
Add in egg, egg yolk and vanilla extract. Mix until lighter in color.
4. Combine Dry Ingredients
Add in the flour, baking soda and salt and mix again. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter.
5. Add Chocolate Chunks
Hand stir the chocolate chunks into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter.
Pro Tip: If your oven tends to run hot, which can flatten cookies – refrigerate the dough for 20 minutes.
6. Scoop Dough + Bake
Scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop.
Bake cookies for 8-9 minutes, rotating sheets halfway through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center. DO NOT OVERBAKE!!
7. Add Extra Chocolate + Cool
Carefully place a few chocolate chunks on top of each cookie immediately after removing from the oven, pressing into the warm soft cookie just slightly.
Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Transfer to a cooling rack.
Storage + Make Ahead Directions
Store baked chocolate chip cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer safe bag.
Freezing Cookie Dough
Scoop cookie dough balls onto a baking sheet and freeze. Once solid, transfer to a plastic zip top bag. Bake from frozen, adding an extra minute or two to the baking time.
Make Ahead
You can make the dough ahead and refrigerate for up to 3 days or freeze for longer storage.
More Cookie Recipes to Try!
- Actually Perfect Chocolate Chip Cookies
- Chocolate Peanut Butter Cup Cookies
- Chocolate Mint Cookies
- Peanut Butter Toffee Cookies
- Double Chocolate Cookies
These chocolate chunk cookies are the ultimate treat, perfect for any occasion. With simple ingredients and easy-to-follow steps, you’ll have a batch of amazing cookies ready in no time. Enjoy with a tall glass of milk and share with friends—if you can resist eating them all yourself! The printable recipe card is below! Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Chocolate Chunk Cookies
Ingredients
- 3/4 cup butter melted
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups dark chocolate chunks reserve a handful for after baking
Instructions
- Preheat oven to 325° F. Line two baking sheets with parchment paper.
- In a large bowl, using a hand mixer (or stand mixer), mix melted butter, brown sugar and granulated sugar until well creamed.
- Add in egg, egg yolk and vanilla extract. Mix until lighter in color.
- Add in the flour, baking soda and salt and mix again. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter.
- Hand stir the chocolate chunks into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter. (If your oven tends to run hot – aka flattens cookies – refrigerate the dough for 20 minutes.)
- Scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets halfway through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center. DO NOT OVERBAKE!!
- Carefully place a few chocolate chunks on top of each cookie immediately after removing from oven, pressing into the warm soft cookie just slightly.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.
