Satisfy your sweet tooth with irresistibly decadent chocolate chunk cookies. Soft and chewy with crisp edges, these cookies are the ultimate chocolatey treat.
Looking for a sweet treat that’s both indulgent and satisfying? Look no further than chocolate chunk cookies! They’re loaded with rich, indulgent dark chocolate chunks, making them the perfect dessert for any chocolate lover. There is something about melty chocolate chunks nestled in sweet buttery cookie dough that’s irresistible.
If you’re anything like me, you don’t have one favorite type of chocolate chip cookie. I mean, there are so many to love. Depending on the day, I could go for a thick and chewy cookie loaded with chocolate chips, one with melted pools of chocolate throughout, or a thinner, crispier cookie.
These chocolate chunk cookies possess characteristics of all three. They are soft in the center, have that just baked cookie dough texture with golden brown edges, and aren’t too sweet (which can ruin cookies, in my opinion).
Why You’ll Love These Chocolate Chunk Cookies
There’s so much to love about these chocolate chunk cookies, but let’s go over the top 5.
- Best of both worlds – Are you team chewy or team crispy? With chocolate chunk cookies, you don’t have to choose. The centers are nice and chewy, while the edges will satisfy your crispy craving.
- Simple ingredients list – Sugar, butter, eggs, flour, chocolate, and two pantry staples! When it comes to baking, it doesn’t get much easier than that.
- Not too sweet – Again, too much sugar can ruin a good cookie. This recipe has just enough, plus you get satisfying bitter notes from the dark chocolate chunks. Yum!
- Big chocolate flavor – Dark chocolate is rich and bold, and I certainly didn’t skimp on the chunks in these cookies, so the chocolate is very apparent in each bite.
- No chill time – Make the dough and bake! No need to wait!
Chocolate Chunk Cookies Ingredients Notes
- Brown and granulated sugar: The duo gives the cookies a sweetness that isn’t one note and significantly contributes to texture. Brown sugar promotes moist, chewy cookies, while granulated sugar helps them crisp.
- Butter: Unsalted butter adds richness, tenderness, and structure to cookies. It also plays a role in evenly distributing the sugar throughout the dough.
- Flour: All-purpose flour is the gold standard of baking for a reason. Cake flour yields cookies that are far too delicate, and bread flour yields overly toothsome cookies.
- Baking soda: The leavening agent helps the cookie dough spread during baking. This ensures that the cookies aren’t too thick and helps achieve thin crispy edges.
- Chocolate: 60% chocolate chips are about halfway between classic milk chocolate and dark chocolate and adds a robust cacao flavor to chocolate chunk cookies.
The complete ingredients list with amounts is in the recipe card below!
How to Make Chocolate Chunk Cookies
Making chocolate chunk cookies is easy. To make them:
- Cream: Cream the butter and both types of sugar until smooth. Use an electric mixer for this step. Follow with eggs and vanilla.
- Sift: Sift all the dry ingredients into the bowl. Taking the time to sift aerates the dry ingredients and combines them evenly.
- Mix: Add the dry ingredients to the wet to form the dough, then fold the chocolate into the dough.
- Scoop: Use a cookie scoop to add portions of dough onto the baking sheet.
- Bake: Bake at 350 degrees Fahrenheit for 13-15 minutes or until the cookies are lightly golden.
Variations, Substitutions, and Cooking Tips
Use chopped chocolate instead – Chips are made to resist fully melting, while premium chocolate bars are not. This is an excellent alternative for those who favor pools of melted chocolate.
Finish with sea salt – A sprinkle of finishing salt like Maldon adds visual interest and depth of flavor. A pinch also enhances the sweetness of the cookies and brings out the subtle nuances of good-quality chocolate.
Use ghee instead of butter – Ghee adds depth to the cookies, and cookies made with ghee tend to bake up a little crispier.
What to Serve with Chocolate Chunk Cookies
When you have cookies in front of you, what do you think of first? Milk, of course! There is nothing like chocolate chunk cookies with a tall glass of milk – so nostalgic. Coffee and tea are also good beverage choices and complement the cookies in their own way (depending on your choice). Ice cream isn’t a bad idea, either.
To make chocolate chunk cookie dough in advance, prepare as instructed, then cover the mixing bowl with plastic and refrigerate it for up to 24 hours. Once ready to bake, bring the cookie dough to room temperature, scoop portions onto a baking sheet, and bake. You can also bake the cookies, store them in an airtight container, and refrigerate them. If you choose this route, eat the cookies within 2 weeks.
How to Reheat
The easiest way to reheat chocolate chunk cookies is the microwave. Place a cookie (or three) onto a microwave-safe plate and microwave in 10-second intervals until warmed to your liking. You can also pop them into an oven set to 300 degrees Fahrenheit for 3-4 minutes.
- 2 cups brown sugar
- 3 sticks butter (room temp)
- 1½ cups granulated sugar
- 2 TBS vanilla
- 3 eggs
- 5½ cups all-purpose flour
- 1½ tsp salt
- 1½ tsp baking soda
- 1 package chocolate chips (I used 60% dark Ghirardelli)
- Preheat oven to 350F.
- In a large bowl, cream together the brown sugar, white sugar, and butter until fluffy. Add vanilla then add the three eggs, one at a time.
- In another large bowl, sift together the flour, salt and baking soda. Combine with the sugar and egg mixture, being careful not to over mix. Add in the chocolate chips.
- Using an ice cream scoop, fill up a cookie sheet 3 across and 3 down (they spread out so make sure there is plenty of room between cookies).
- Bake for about 13-15 minutes.
Try these dessert recipes next!