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!
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!
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!
- 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!
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!
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.
- 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
First, I have to say that I strayed a bit from the recipe, partially because I didn’t have any fresh brown sugar and partially because I only made a half batch. So, for the brown sugar, I subbed all the sugar for some Zulka sugar moreno and added 2 T molasses, which I mixed in a food processor. From choice, I used half stick refrigerated salted French butter and half a stick organic salted room temperature butter. I only used 8 oz (remember, only half a recipe) organic chocolate chunks which I think were semi-sweet chocolate, not milk.
The cookies themselves were delectable and nice and brown on both top and bottom! (I was a bit worried since these cookies looked almost raw, and I really do not like pale, dough-like cookies. Fat and pillowy with an excellent taste and not too sweet. Out of the oven, they did not seem sweet enough (and I think most would probably prefer a bit more sugar). However, when left overnight, very chocolately and nice. Plus, they were on the soft side.
Still, something seems missing, though I can’t decide what it is. Not enough vanilla? Maybe the need for some milk chocolate?
I found this recipe last year, fell immediately in love & made it several times. Oh the chocolate heaven!! I finally closed my (3 or 4 mos. long) pinned tab of this page when I finally wrote down the recipe. Because I won’t lose it on paper the way things disappear online, right? Ha ha ha ha. Misplaced my most essential holiday recipes (yes this recipe joined the essentials at first bite!) after spills happened on them & I didn’t actually put them away after clean-up (several recipes really needed to be re-written. Ugh.) Didn’t even realize it until Thanksgiving was rolling around again. Thankfully I’ve been making most of the ‘essentials’ for long enough to easily make from memory. But I can hardly express my great distress at misplacing this particular exact recipe right here! The balance is so perfect, the chocolate so VEERRRRYYYY chocolatey!! My mouth is literally watering as I type this, lol. So thrilled I finally found you again!! What a Christmas treat!! <3
The only thing I changed (right off the bat, too) was to use 10 ozs. of dark chocolate chunks instead of milk chocolate chunks. Drrroooooolll!! The only thing that really stops any of us from nomming down the whole batch as soon as they're cool enough to eat is how rich they are. They are VERY rich! But oh-my-lord they are so *heavenly delicious*!!! Thank you so much for this treasure!!
how long can you store the door after? And do you suggest putting the dough in the fridge or freezer?
You can refrigerate the dough for up to 48 hours. If you would like to freeze the dough, I have a great post with all the details you will need! https://cookiesandcups.com/how-to-freeze-cookie-dough/
Just made this recipe. It is absolutely the recipe I have been looking for! I used the Trader Joes chocolate chunks. Great recipe!!!
This recipe is amazing!! I had to use 3 pans!
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!
So glad you liked them!
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
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?
Semi-sweet chocolate and milk chocolate. The baking bars are generally unsweetened 🙂
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.
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.
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
So glad you enjoyed them!!