These chocolate chunk cookies are my most baked and most requested recipe. They are my go to on Friday nights, for pot lucks, and anytime I have a chocolate craving. They are chewy on the inside, crispy on the outside, and come together quickly.
I’ve made these cookies more times than I can count. I typically make them with semi sweet chocolate chips, but I decided to spice things up a bit and use dark chocolate chunks in these. This recipe is a great base to customize to your liking. Do you prefer nuts in your chocolate chip cookies? Then add them in! Feeling crazy and want to add some chopped up candy? Go for it! It’s all welcome here.
These cookies are perfect for when you want cookies but don’t want to wait for them to chill in the fridge for hours! I am very impatient when it comes to cookies. That’s how these cookies and my no chill sugar cookies were born.
Ingredient Line Up
- Unbleached, all purpose flour
- Baking soda
- Unsalted butter, softened
- Sugar – granulated and brown
- Large eggs, room temperature
- Pure vanilla extract
- Chocolate chunks or chips
Tips for Chocolate Chunk Cookie Success
These cookies come together very easily. However, there are some things you can do to make sure every batch of cookies you make comes out perfectly!
- Use room temperature baking sheets. Never place cookie dough balls on a warm or hot baking sheet so that the baking process doesn’t start.
- Line your baking sheets with parchment paper or a non stick silicon baking mat to prevent sticking. I use a Silpat mat every time.
- Measure your flour by spooning it into your measuring cup and then leveling it off. Never scoop your measuring cup directly into the flour, and don’t even think about packing it in!
- Do not over mix your batter. If you cream your butter too long, then you will end up incorporating too much air into your dough resulting in collapsed cookies. If you over mix after adding the dry ingredients, then you will end up with dense cookies.
- Use an oven thermometer! I have baked with many ovens in my life, and not one of them has ever been the exact temperature it’s set at. Therefore, an oven thermometer is my cookie baking friend. They are affordable and will help you make sure all of your cookie bakes turn out. No burnt edges over here!
- Use a cookie dough scoop so that your cookies are about the same size. This will help make sure that the cookies are done at the same time.
Chocolate Chunk Cookies
- 2 1/4 cup all purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cup chocolate chunks or chocolate chips
- Preheat oven to 350°F and line baking sheets with parchment paper or silicon mats.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on high until light and fluffy.
- Add in the eggs one at a time, incorporating fully after each addition.
- Add in the vanilla extract. Scrap down the bottom and sides of the bowl if needed and beat on medium high, ensuring the ingredients are completely mixed together.
- Turn the mixer to low and slowly add in the dry ingredients. Be careful not to over mix!
- Fold in the chocolate chunks or chips.
- Roll the dough into balls and bake for about 9-11 minutes. If desired, place some extra chocolate chunks or chips onto the tops of the warm cookies.
- Let the cookies cool on the baking sheet about 5 minutes. Then, transfer them to a wire rack to cool completely.
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