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
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.
Soooo much chocolate! These look delicious! I will try the recipe this weekend!
I’ve made these a dozen times and everyone says best recipe ever!!
I would love to try this recipe any advice on baking these yummy looking cookies at 6000 ft altitude??
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.
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!
SO glad you liked them!!
This recipe sucks. The cookies tasted awful and tasted like styrofoam. Been baking for years and these are the worst cookies I’ve made.
styrofoam? yikes!
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?
All dark would be fine!
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.
oh wow1 how have i never caught that mistake? The recipe is all fixed!!
I can bake them for a bake sale.