Name: Chocolate Chunk Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 17 tablespoons unsalted butter (2 sticks plus 1 extra tablespoon); ¾ cup light brown sugar; ¾ cup granulated sugar; 3 cups all-purpose flour; ¾ teaspoon salt; 1 teaspoon baking soda; ⅛ teaspoon baking powder; 2 large eggs (at room temperature); 1 large egg yolk (at room temperature); 1 tablespoon whole milk (at room temperature); 1 tablespoon pure vanilla extract or vanilla bean paste; 1 ½ cups semi-sweet chocolate, chopped and divided; Flaky sea salt (optional garnish)

Jump to Recipe· 4.1 from 72 reviews

If you have a sweet tooth and love treats that are both indulgent and comforting, this Chocolate Chunk Cookies Recipe is your new best friend. These cookies are gloriously soft with a crisp edge, generously studded with melty chunks of semi-sweet chocolate, and infused with the nutty depth of browned butter. Every bite offers that perfect balance of rich chocolate and a hint of sea salt, making them a timeless treat for sharing or savoring solo. Whether you’re baking for a crowd or craving a cozy snack, this recipe will quickly become a favorite you turn to time and again.

Ingredients You’ll Need

Inside a silver metal mixing bowl, there are three layers of ingredients: a white granular layer of sugar at the top center, a golden brown grainy layer of brown sugar on the bottom half, and a shiny amber liquid layer of honey pooling in the center over the sugars. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, wholesome ingredients that each play a crucial role in delivering extraordinary flavor, texture, and aroma. From the nutty browned butter to the rich chocolate chunks, every component is essential for that perfectly chewy and flavorful cookie.

Unsalted butter (17 tablespoons): Browning the butter develops a deep, nutty flavor that elevates the cookie beyond ordinary.
All-purpose flour (3 cups): Provides the structure and classic texture that makes the cookies chewy yet tender.
Salt (¾ teaspoon): Balances sweetness and enhances all the other flavors.
Baking soda (1 teaspoon): Helps the cookies rise slightly with that perfect tender crumb.
Baking powder (⅛ teaspoon): Adds a gentle lift without making the cookies cakey.
Light brown sugar (¾ cup): Brings a caramel-like moisture and depth of flavor.
Granulated sugar (¾ cup): Adds sweetness and helps create that delightful crispy edge.
Eggs (2 large) and 1 egg yolk: Eggs bind the dough together and enrich it for a soft chewiness.
Whole milk (1 tablespoon): Adds just enough moisture for tender softness.
Pure vanilla extract or vanilla bean paste (1 tablespoon): Enhances all the flavors with warm, aromatic sweetness.
Semi-sweet chocolate chunks (1 ½ cups, chopped and divided): The star ingredient delivering melty, gooey pockets of chocolate goodness.
Flaky sea salt (optional): A finishing touch that creates a wonderful contrast and highlights the chocolate.

How to Make Chocolate Chunk Cookies Recipe

Step 1: Brown the Butter

Start by melting the unsalted butter over medium-low heat in a light-colored saucepan. Keep whisking continuously as the butter foams and crackles; this process brings out deep nutty aromas as the milk solids turn golden amber. Once that rich color and smell develop, remove the butter from heat and transfer it to a bowl, scraping in all the flavorful browned bits. Let it cool for about 15 minutes—a crucial step that adds incredible warmth to your cookies.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, salt, baking soda, and baking powder until thoroughly combined. These dry elements create the perfect base and structure for your dough, ensuring a tender, chewy cookie every time.

Step 3: Cream Butter and Sugars

Using a stand mixer fitted with the paddle attachment, beat the cooled browned butter together with the light brown sugar and granulated sugar until smooth and creamy, about one minute. This step ensures the sugars dissolve into the butter for a luscious dough that bakes up beautifully.

Step 4: Add the Eggs and Vanilla

Lower the mixer speed and add the eggs one at a time, then the extra yolk. Follow by mixing in the milk and vanilla extract or bean paste. Mixing just enough here is key to developing a smooth dough without incorporating too much air, which would change the cookie’s texture.

Step 5: Incorporate Dry Ingredients

Add the flour mixture to the wet ingredients on low speed and mix until no flour streaks remain. Overmixing can lead to tough cookies, so patience is essential here!

Step 6: Stir in Chocolate Chunks

Fold in 1 cup of the chopped chocolate chunks gently but thoroughly. Then cover the dough and chill it for 45 minutes. Chilling firms the dough, concentrates the flavors, and helps these cookies maintain their perfect shape while baking.

Step 7: Scoop and Add Remaining Chocolate

Line a baking sheet with parchment paper and scoop the chilled dough into generous two-tablespoon portions. Press the remaining ½ cup chocolate chunks on top of each dough ball for that irresistible chocolate-studded look. Keep the dough chilled until the oven is ready to maintain texture and even baking.

Step 8: Bake the Cookies

Preheat your oven to 350°F (177°C), placing the rack in the center. Bake the cookies spaced 2–3 inches apart for 10 to 12 minutes, just until the edges are lightly golden but the centers still appear slightly underbaked. This gives you that dreamy soft and chewy interior.

Step 9: Cool and Finish

Transfer the baking sheet to a wire rack and, if you want, swirl each cookie gently with a biscuit cutter to round the edges while warm. Sprinkle with flaky sea salt for a sophisticated salty-sweet finish. Let the cookies cool 15 minutes on the sheet before moving them completely to the rack to cool off fully.

How to Serve Chocolate Chunk Cookies Recipe

This is a close-up view of seven golden-brown cookies on a round metal cooling rack with a white marbled surface underneath. Each cookie is thick and slightly rounded with a soft texture and has large, shiny dark chocolate chunks partially melted on the top, creating glossy dark patches. Some pieces are scattered unevenly across each cookie’s surface. A few spots have light sprinkles of flaky sea salt that add a subtle contrast to the warm cookie color. The photo is detailed, showing soft cracks and a cozy, fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a pinch of flaky sea salt right after baking instantly elevates the cookies, highlighting the richness of the chocolate and browned butter. For a fun twist, sprinkle with finely chopped nuts or toasted coconut before baking to add crunch and texture.

Side Dishes

Chocolate chunk cookies make a fantastic pairing with a cold glass of milk, a creamy cup of coffee, or even a scoop of vanilla ice cream for dessert. They’re perfect alongside fresh fruit or berry compote to add a bright contrast to the deep chocolate flavors.

Creative Ways to Present

Try stacking these beauties with a little extra chocolate ganache or peanut butter between two cookies for an irresistible sandwich treat. You can also dip half of each cookie in melted chocolate and chill until set, or serve warm with a drizzle of caramel or honey for a decadent touch.

Make Ahead and Storage

Storing Leftovers

Keep your chocolate chunk cookies fresh by storing them in an airtight container at room temperature for up to five days. Adding a slice of bread inside the container helps maintain softness by absorbing excess moisture.

Freezing

You can freeze both the cookie dough and baked cookies. For dough, portion into balls and freeze on a baking sheet until firm, then transfer to a sealed bag for up to three months. Bake straight from frozen, adding a couple of extra minutes to bake time. For baked cookies, freeze in a single layer on a tray, then stack with parchment paper between layers inside an airtight container.

Reheating

To enjoy cookies fresh and warm, reheat them individually in a 300°F oven for about 5 minutes or pop them in the microwave for 10–15 seconds. This revives that melty chocolate goodness and soft texture beautifully.

FAQs

Can I substitute nuts in the Chocolate Chunk Cookies Recipe?

Absolutely! While this recipe focuses on chocolate chunks, adding chopped nuts like walnuts or pecans can add wonderful texture and flavor. Just fold them in with the chocolate before chilling the dough.

Why does the recipe include both baking soda and baking powder?

The combination helps create a balanced rise and tender crumb without making the cookies too fluffy or cakey. Baking soda aids browning and spreading, while baking powder gives a gentle lift.

Can I use chocolate chips instead of chocolate chunks?

Yes, chocolate chips will work if you don’t have chunks on hand. Just keep in mind chunks melt differently, offering gooey pockets of chocolate instead of uniform chocolate distribution.

What’s the purpose of chilling the cookie dough?

Chilling firms up the dough to control spreading during baking, intensifies the flavors, and helps develop that chewy texture with crisp edges that makes these cookies unforgettable.

How do I prevent cookies from spreading too much?

Make sure your butter is properly browned and cooled, and your dough is well-chilled before baking. Also, avoid over-mixing which can activate gluten and cause excess spreading.

Final Thoughts

There is something truly magical about the simple joy of biting into a warm, gooey chocolate chunk cookie, especially when made with love and the richness of browned butter. This Chocolate Chunk Cookies Recipe brings that experience home with ease and guaranteed deliciousness. Give it a try, share it with friends, and watch them disappear one blissful bite at a time!