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
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!
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! 🙂 Thank you! Thank you for your recipe! I really enjoyed making them!
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!
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. 🙂
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????
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!
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.
You could also press them down a bit before you put them in the oven, just in case!
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?
Just read the comments above. Its the baking soda! Mine were old too! Time to head over to the grocery store…
This is the best chocolate chunk cookie I’ve ever had!
No wonder why they’re called ‘perfect’
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!
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).