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 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 Category: Cookies
  • Method Method: Baking
  • Cuisine 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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Kat Reyes
Kat Reyes

I made them. They taste great. I was a bit worried because of the comments from others saying they didn’t turn out good. I scaled back the salt to 1/4 teaspoon & only had about 18 ounces of chocolate, i also added chopped pecans. Next time I’ll have the whole 20 ounces of chocolate. I’ll be keeping this recipe for sure! Thanks!

Anthony ruiz
Anthony ruiz

I’m going to make the recipe exactly like how it is on Pinterest. The only thing is instead of adding 20 ounces of chocolate chunks can I just add 16 ounces instead? Because it looks way over loaded

Kat Reyes
Kat Reyes

I’m a bit confused. When I first looked at this recipe I didn’t read the comments. I went out and bought baking chocolate. Was that the wrong thing to get? I saw in the comments section that you said you used regular chocolate bars that you eat just like that. I didn’t know you could make with that. It kind of crossed my mind that, that’s what you meant, but then i thought that can’t be right. So now, c what should I do? Should I go out and get chocolate bars or use the baking chocolate?

Marisol

These turned out so well! Thank you for posting! I just found your site and love it! I will be making these for our neighborhood fundraiser this next week. I don’t normally comment but just wanted to let you know! Cheers.

RNG
RNG

These are very good, but I only put a bit more than 1/4tsp of salt and really like the flavor. I used an ice cream scoop drug the bottom along the bowl to make it flat then put on the pan and they are still a nice size cookie (got 45 cookies from single recipe). I also baked them a bit longer bc 10 mins the edges weren’t golden.

Anna
Anna

Made these today and the are amazing. Perfect in between chewy and cakey. They are soft, so so so chocolatey and have a bit of salt to them. Definitely my new favorite cookies recipe

Hannah
Hannah

Thanks for sharing this recipe, it looks great! What are your thoughts about range hoods? I’m trying to decide if I should get one.

Donna

Soooo much chocolate! These look delicious! I will try the recipe this weekend!

Kim
Kim

I’ve made these a dozen times and everyone says best recipe ever!!

Trish
Trish

I would love to try this recipe any advice on baking these yummy looking cookies at 6000 ft altitude??

Robert

Great presentation of the cookies (recipe) on the website. Love the use of chunked chocolate! You make them hard to resist. Unfortunately, these cookies are on track toward earning the longest lasting cookie award in our household. I wish I had gone with my own instincts on the recipie’s 1 tsp kosher salt. It seemed a lot to me for a batch of cookies and has proven to be too much for even the most dedicated cookie gobbler in my house and I used unsalted butter which your recipe does not specify. They were also a bit too rich and… Read more »

Cassie Jacobson
Cassie Jacobson

Made this yesterday (double batch, and I only had chocolate chips so I just threw them in. Probably not enough as per the recipe, but it was delicious!) I brought a batch to a work meeting, and they were a HUGE hit. Thanks Shelly for the great recipes!

disappointed
disappointed

This recipe sucks. The cookies tasted awful and tasted like styrofoam. Been baking for years and these are the worst cookies I’ve made.

Mindy
Mindy

Your cookies look amazing! At the moment, I only have dark chocolate chunks on hand, no milk chocolate. Of course, I could make a run to the store for the milk chocolate, but I want cookies now, lol!

Thoughts?

Marissa
Marissa

LOVE these cookies! Mixing in all the chocolate is a bit of work but it’s worth it. Made three batches this week for a charity bake sale and they sold out very quick. For the last batch I replaced the milk chocolate chunks with chunks of Reeses cups and they were AMAAAAAAAZING. Side note, in the recipe’s instructions there is no mention of the 1/2 cup granulated sugar listed in the ingredients. I assumed it should be added at the same time as the brown sugar since that’s when I have with other recipes. An edit to add the sugar… Read more »

Julia maidman
Julia maidman

I can bake them for a bake sale.

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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