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!
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!
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!
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!
These are the PERFECT Chocolate Chunk Cookies!
Looking for another Chocolate Chip Cookie Recipe? I’ve got you covered!
- My long time FAVORITE Chocolate Chip Cookies
- Malted Chocolate Chip Cookies
- Ritz Carlton Chocolate Chip Cookie.
- Reese’s Stuffed Chocolate Cookie Sandwiches.
- Chocolate Chip Cookies using Grapeseed Oil.
Perfect Chocolate Chunk Cookies
- 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
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- 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.
- Next add the eggs and vanilla, baking powder, baking soda and salt and mix until smooth.
- Turn the mixer to low and add in the flour until incorporated.
- Stir in both chocolates.
- Form about 1/4 cup of cookie dough into a balls and place on baking sheet about 2 1/2 inches apart.
- Place remaining dough in the refrigerator until ready to bake.
- Bake for 9-10 minutes until edges are golden. Tops of cookies might seem undercooked. Make sure to not over-bake!
- Remove from oven and allow the cookies to cool on cookie sheet for 5 minutes, then transfer to a wire rack to continue cooling.
- Repeat with remaining dough.
Notes
Store airtight for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 367
- Sugar: 29.5 g
- Sodium: 160.3 mg
- Fat: 19.1 g
- Carbohydrates: 45.6 g
- Protein: 5.1 g
- Cholesterol: 47.1 mg
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
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?
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!
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.
I made these last night! Love the recipe and the cookies are amazing! 🙂 I’m going to be doing a post on my blog about them, and linking your recipe!
http://lifeslikearoadwetravelon.blogspot.com/
xx
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! (=
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?
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!
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.
Hello!! the temperatures.. are in celsius or fahrenheit?? @_@
They’re in Fahrenheit…I’d hate to see what 350° Celsius might do to a cookie!
I baked these 10 minutes ago and they are the best cookies I’ve ever made. Ur an angel.
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.
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?
In the past I’ve made cookies that turned out too cakey, almost scone like. Its due to the baking soda!
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!) 🙂