Perfect Chocolate Chunk Cookies

Perfect and the BEST Chocolate Chunk Cookie Recipe

Perfect Chocolate Chunk Cookies are for the true chocolate lover! I load my cookie recipe with as much chocolate as I can pack into each chocolate chunk cookie!

The Perfect Chocolate Chunk Cookie is thick and PACKED with CHOCOLATE!

My recipe for chocolate chunk cookies is the BEST! It’s everything that a good chocolate chunk cookie needs to be…it’s thick, buttery and LOADED with chocolate.

It seems like there are two types of people…the chocolate CHIP cookie person and the chocolate CHUNK cookie person. Me? I’m all inclusive…I will take what you got. But apparently people have strong opinions!

And the thing is, I guess you COULD just sub in chocolate chunks for chips in most cookie recipes, but honestly it’s not the right move. Let me explain. A good Chocolate Chunk Cookie needs a different type of cookie.  It needs a thick cookie that can hold all the chunk! If you have a thin cookie, the chunks have no place to get cozy…which causes the chocolate to melt and kinda-sorta stick out of the cookie.

You want a cookie that will stand up to your chocolate!

Thick Chocolate Chunk Cookies are the best cookie recipe!

How to make PERFECT Chocolate Chunk Cookies

The key to making the best chocolate chunk cookies, like I said, is the thickness AND the chocolate you use!

  • This recipe requires no chill time, which makes it a quick and easy cookie recipe. But you do use cold butter cut up into cubes. Using cold butter is a trick to thicker cookies, as they spread less. It’s a shortcut when you don’t want to chill the dough!
  • Also we use two types of leavening agents in this recipe, baking soda and baking powder. The combo of the two produces the exact height and thickness.
  • I love a good sweet/salty cookie. I use 1 teaspoon of kosher salt in this recipe as well as salted butter. If you are sensitive to salt, you can absolutely but this back to 1/4-1/2 teaspoon.
  • And a favorite trick to the perfect chocolate chunk cookie is using a combo of both semi-sweet AND milk chocolate. You absolutely don’t have to use both types, but I love the combination of the two!

Chocolate Chunk Cookies

What type of chocolate do you use in this cookie recipe?

  • I love using the Trader Joe’s chocolate bars. I find it’s a fantastic, affordable, QUALITY chocolate!
  • There are 20 OUNCES of chocolate in this recipe so if you don’t have a Trader Joe’s near you, try and choose the highest quality chocolate you can find. I also like Guittard, Callebaut and Ghirardelli.
  • You can also use chocolate chunks in a bag, instead of chopping you own! It’s totally up to you!

Chocolate Chink Cookie Dough

Use your largest cookie scoop, or measure out 1/4 cup of dough to make these perfect chocolate chunk cookies! Yes, they are huge, but you’re holding a lot of chocolate inside each!

You can certainly make smaller cookies, just adjust the baking time down a touch!

Make sure not to over-bake your chocolate chunk cookies!

Another IMPORTANT tip to these cookies is to make sure NOT to over-bake them.  They can easily become cakey or hard.  The bottoms will be set before the tops, which is ok, I promise!

The tops might not seem quite done yet, but it the bottoms are golden, pull them out. They will continue to bake a little more after you remove them from the oven, and under-baking slightly will ensure that your cookies will stay soft and not get dry!

My Chocolate Chunk Cookie recipe is thick, soft and loaded with chocolate!

These are the PERFECT Chocolate Chunk Cookies!

Looking for another Chocolate Chip Cookie Recipe? I’ve got you covered!

Print

Perfect Chocolate Chunk Cookies

  • Author: Cookies & Cups
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description:

makes 20 large cookies


Ingredients:

  • 1 cup butter, cold cut into cubes
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 cups all purpose flour
  • 10 ounces milk chocolate chunks
  • 10 ounces semi sweet chocolate chunks

Instructions:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In bowl of stand mixer fitted with the paddle attachment, mix the butter until smooth and then add the brown sugar and granulated sugar. Mix for 2 minutes on medium speed, scraping the sides down as needed.
  3. Next add the eggs and vanilla, baking powder, baking soda and salt and mix until smooth.
  4. Turn the mixer to low and add in the flour until incorporated.
  5. Stir in both chocolates.
  6. Form about 1/4 cup of cookie dough into a balls and place on baking sheet about 2 1/2 inches apart.
  7. Place remaining dough in the refrigerator until ready to bake.
  8. Bake for 9-10 minutes until edges are golden. Tops of cookies might seem undercooked. Make sure to not over-bake!
  9. Remove from oven and allow the cookies to cool on cookie sheet for 5 minutes, then transfer to a wire rack to continue cooling.
  10. Repeat with remaining dough.

Notes:

Store airtight for up to 3 days.

Keywords:: chocolate chip cookies, chocolate chunk cookies, cookie recipe, chocolate

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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99 Responses
  1. I made these last night. They looked just like your picture, I was so happy! I halved the recipe and chopped up 3 oz of semi-sweet and threw in some chips too. They are more of a cakey type cookie but are delicious! Thanks for sharing!

  2. antonia carter

    I made those today and they are to die for.. i used chocolate chunks, dark chocolate chips and a few white chocolate chips…can’t find those melts anywhere. For the rest i followed the recipe to the T… Thank you for sharing…antonia

  3. Your tireless testing makes all the difference! I’m in desperate need of a chocolate chunk cookie right now!! As soon as this wedding/honeymoon is over (wedding saturday, honeymoon the next week), I’m diving head first into a bowl of chocolate chunk cookie dough!

  4. elle pea

    Shelly, Just want to say “THANK YOU,” for puttting all the hard work and effort and sharing your results for the rest of us to just implement & enjoy. I heard about your website from a friend and have been raving to others about you. THANK YOU!!!!!

  5. I am still after a great chocolate chunk cookie. I posted one for a salted chocolate, chocolate chip cookie which has four forms of chocolate and cocoa in it. However Mine is those thinner, chewier ones. I am drooling at the chocolate melting shot!

  6. I’ve never seen the Hershey’s Baking Melts before! They look like the fancy discs I buy from Jacques Torres and other companies. Very cool that they’re doing it now, too! I wonder when they will start selling them near me. Great use for them, too! They cookies look perfectly soft.

  7. I hate your face right now. I have JUST found the perfect chocolate chip cookie recipe and now you do this? FINE. I will try your recipe. If you and your 20 ounces of chocolate insist, I will try it.

  8. I have the worst luck with cookies. The worst! But I blame the elevation. Such a bummer! These guys look amazing those and 20 ounces of chocolate is so my thing! I probably use close to 30 when I make cookies. LOL! Awesome recipe! Pinned!

  9. So much to say. First, they’re gorgeous and I am glad you relinked all your other CCC recipes. So helpful.

    I routinely use 10-12 oz of chocolate (chips, chunks, mixture) to my 1 stick of butter cookie recipes so I love that you went with 20 oz in 2 sticks. Perfect. Live in abundance.

    Baking power/soda. I never have luck with baking powder in cookies b.c they turn into cakey puffballs. Not what I want in a cookie. Very interesting here b/c the texture is my dream texture!

    1/4 cup of dough, yes that’s the only way to get big bakery style cookies (or even 1/3 c) Rolling into balls, scoops, flattening – never know what will be best. I love cookie science. Pinned!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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