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!

Perfect and the BEST Chocolate Chunk Cookie Recipe

Perfect Chocolate Chunk Cookies

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


makes 20 large cookies


  • 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


  1. Preheat oven to 350Β°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.


Store airtight for up to 3 days.

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

98 Responses

  1. 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!

  2. 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!

  3. 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.

  4. 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.

  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. 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!!!!!

  7. 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!

  8. 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

  9. 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!

  10. Lindsay

    I made these last night and they were soooooo good! I love that they are so thick! I just ate one now, and they are definitely best the day that you make them. Thanks for the great recipe! It’s a keeper!

  11. This has got to be one of the hunkiest hunk of chunks I’ve ever seen…take that any way you like. I am also a proponent of chocolate chunks in my cookies, dark chocolate preferred–mm!

  12. Villy

    I just wanted to testify that I baked them today and they are the best I have ever made. First time I get a cookie so thick and perfect. Thanks!!

  13. Karenb

    Shelly, I made these last night and they seemed to be “missing” something. You only used 1 Cup of brown sugar in this recipe. I compared the ingredients in this recipe with the ingredients in your “Favorite Chocolate Chip Cookie” recipe and was wondering if this recipe (Perfect Chocolate Chunk) was missing the granulated sugar? You used 2 Cups of Sugar (mixed brown and granulated sugar) in your “favorite” recipe. Please comment.

  14. Laurel

    Oh my goodness gracious, Shelly. I made these today, and I may never recover their yumminess. Perfect recipe in every way. Your recipes are making me famous (and fat!) πŸ™‚

  15. Beth

    I agree with previous commenter who wondered if the absence of granulated sugar was intended. I made these last night but was disappointed in how they turned out. Mine look nothing like yours but I followed recipe exactly. The cookie part was a little cakey and not sweet, almost like a scone.

    1. Shelly

      I used slightly less sugar in this recipe because of the amount of chocolate that is in the cookie… I didn’t think it needed to be overly sweet. I am sure you could add more and adjust the cookie to your taste.. As for the texture, it sounds like you might have overbaked it a bit. I always underbake it slightly, so my cookies are more dense. That could be it?

  16. Emily

    I don’t think I will ever make another CCC. I just tried one from my first batch and a curse word came out it was so good. I love this. Thank you so much for posting.

  17. Kirra

    I just attempted these and they aren’t cooking right. I’ve had to add on extra minutes other wise they are just still way too doughy and soft.

    Are you using a fan forced oven?

    1. Shelly

      I always use a convection oven when I bake, you yes you might need to add a little more time to the bake.. but I don’t overbake them! you want them soft on the inside!

  18. See, this is why I totally trust your recipes… because you already have done all the hard work so we can just bake and follow your directions! Love the big chunks these cookies. Already pinned and printing to make a batch for the fam and leaving some out for the milk man! (=

  19. Ayden

    They didn’t work =[ . I’m an avid baker, i love finding recipes online and trying all sorts of ways to bake new things. but these didn’t bake?. I followed the recipe except instead of a stand mixer I used a hand mixer and the cookie balls did not expand. The first batch we thought maybe was too big. I added some time to the cookies and 20 mins later no expanding, but the cookies were cooked through the inside. So we made smaller balls to see if those would expand. Still nothing. Made flat cookie shaped ones and those are the right shaped and cooked ok. Way too cakey, not cookie. I agree with Beth in saying it was like a scone in a way.
    But I’m confused what went wrong? did anyone else have this trouble?

    1. Shelly

      Sounds like you over-baked them…they will seem underdone when you take them out, but when they cool they will be perfect. Mine were a taller cookie, but they spread and didn’t stay like a ball. If you want you could lessen the flour by 1/4 cup and try that!

      1. Ayden

        MY MOM AND I DISCOVERED WHAT WENT WRONG!!! Old baking soda!, I thought it had longer left on its expiration date. but upon looking at the ingredients that seems to be where the misshap happend.
        I wanna try these again sometime. But man it was a lot of ingredients.

  20. Denise

    Someone just told me about your blog and also “Cooking With Mr. C.” on Facebook also a blog. I just “Liked” his Facebook page and came to your site. It’s terrific. I love when people share blogs with each other. Denise

  21. Manon

    I’ve made these cookies and… oh-my-God. With hand-made huge chunks, these are absolutely delicious, I swear. Even my mother who’s supposed to be on a diet ate them. You can’t mess them up, it’s impossible.
    Best cookies in the whole world, and I know what I’m talking about (as a cookie-expert, I mean haha).

  22. Elisa

    I just had to make these as your pictures are amazing. Unfortunately, they did come out like cakey puff balls like Averie mentions.

    The chocolate flavor though is amaaazing!

  23. These look AMAZEBALLS! I myself am not a great baker. I actually avoid baking if I have to but I had to try this. First time I made them, it came out like scones, possibly because my measuring wasnt right. I just tried making them again, and it didnt flatten out like it does in your pictures. It looks someone like scones. What is it supposed to look like when it comes out?

  24. Sarah

    Literally just took these out of the oven. My cookies didn’t spread either! Checked my box of baking soda and it was expired! They still taste wonderful! I love chocolate chunk cookies! The more chocolate the better! I’ll definitely try these again with a NEW box of baking soda.

  25. Eileen

    OMG…made these tonight, best cookies ever!
    in truth mine has 23oz chocolate because my bags were 11.5 oz and i wasnt about to measure out the 10oz i used semisweet chunks and milk choc chips and the first batch needed an extra 2 min (and i forgot to roll them) second batch i overcooked a bit because i was busy eating and taking pics and facebooking the first batch…seriously these were the best cookies i ever tasted. you rock!

  26. Dorothy Stewart

    I love this recipe. So much. My boyfriend is turning eighteen this week and I’m not allowed to buy him a gift. So, I’m making him something instead.

    If I can’t find the melts, then I can just double the chocolate chunks. However, can I just use chocolate bars if I can’t find something to make the chocolate chunks? Like, dark chocolate and milk chocolate????

  27. Monica Hall

    I absolutely thank you from the bottom of my heart for this amazing cookie recipe. I’ve made these twice; and it’s always been such a HIT.. My co-workers who are parents think twice if they want to bring it home to share with their spouses and children. Some prefer to leave it at their desk for their afternoon slump.

    I used 2 Hershey Bars for half of the chunks; and 2 Ghirardelli semi sweet bars for the other half of the chunks.

    Mine wasn’t even a full 10oz of chocolate; but it was still pretty good.

    I have another request to make these this weekend for a friend’s get together! I wish I could take credit.. but I just direct them all to your site. πŸ™‚

  28. Jacqueline Pedron

    I made this just now!!!! I followed every step except “place the dough at the refrigerator” and I wonder if it’s because of that that’s why my cookies didn’t flatten out? I shaped them like balls and it stayed the same way unlike yours! I’m so jealous! And I baked it for 20 minutes thinking that it will flatten soon but it still didn’t and I think the inside is still a bit raw even though I baked it for 20 minutes already. Anyway, it’s my first try and I still loved it even though it’s not really perfect. Please reply to me and give me tips so I can get it right next time! πŸ™‚ Thank you! Thank you for your recipe! I really enjoyed making them!

    1. Shelly

      Sometimes that happens, it really has a lot to do with your oven I have found. It’s possible you oven runs a little warmer than mine. Next time you could decrease the amount of flour slightly, or flatten the cookies before baking them!

  29. Elisa

    Omg! Just made these tonight and they are amazing. I have made a million CC cookies as all and these may be my new “go to”. So delic!

  30. Patsy

    I’ve never made a cookie that called for cold butter. I’m intrigued and excited to make them! Thanks for all your hard work! =)

  31. Eileen

    Its me again, just have to say thank you from the bottom of my heart and my childrens hearts, we LOVE these cookies…best ever…thank you for bringing delicious joy to our lives

  32. Susie Stern

    This is by far and away our favorite cookie recipe! I found this online and haven’t stopped using since. We have made this dozens of times and now double it because a single batch isn’t enough. I make them for school, my husband’s work colleagues, and friends and am always asked for the recipe. Thank you for putting in all of your work and time to perfect this recipe!

  33. brinacyl


    just wanted to know did you use baking milk chocolate or the regular milk chocolate that we eat ? thanks

  34. Lina

    I made these step by step and came out very cakey…however (big however) I couldnt care less about it because they were sooooooooo good!!! love them!

  35. Elisabeth

    These are amazing! I just made a batch, and baked one sheet’s worth. I tried them warm, and they were some of the best cookies I ever made. Next I’ll have to try some of your other recipes, they all looks fantastic.
    Do you think I can freeze the rest of the dough? We’ll never eat all of it in three days, and I like my cookies fresh.

    1. Shelly

      Oh yes, absolutely freeze the dough! I like to scoop it out onto a baking sheet, flash freeze the portioned dough and then place them in a ziplock bag to freeze fully. That way when you’re ready for cookies they are ready for you too! πŸ™‚

  36. Kristy

    Just tried making these today as I was looking for a new recipe that differed a bit from the traditional chocolate chip/chunk cookie. I was excited looking at the pictures and seeing how much chocolate goes into them, but so sad when then came out as puffed cake balls. Super bummed, BUT my daughter still enjoyed them and they don’t have as much sugar as I’m used to which I appreciate for the kids.

  37. 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 in the instructions might be helpful for other bakers though.

  38. 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!


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  40. 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.

  41. 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!

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  43. 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 heavy for my crew; resulting in the very consistent response, “I can’t eat a whole one of these.” Normally in this household a batch of any baked good is devoured as quickly as good judgement allows. Not so with this recipe. Not quite worthy of the PERFECT designation the recipe boasts.

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