Chocolate Chunk Cookies

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When you think of classic comfort food, chocolate chip cookies are always near the top of the list. But there’s something even more irresistible about chocolate chunk cookies. Instead of uniform chips, these cookies are loaded with uneven slabs of real chocolate that melt in rich pools throughout the dough. Crisp on the edges, soft and gooey in the center, this is the kind of cookie that delivers serious bakery-style satisfaction from your home oven.

This recipe is designed for maximum chocolate impact. By using chopped chocolate bars rather than chips, you get layers of texture and flavor: slightly bitter dark edges, creamy centers, and smooth ribbons of melted chocolate throughout. The dough is simple, but with just the right tweaks—like brown sugar for chewiness and a chill time for better texture—these cookies come out perfect every time.

There’s nothing overly fancy here, and that’s part of the magic. It’s just butter, sugar, flour, eggs, and lots of chocolate. But the method is intentional. Creaming the butter properly. Letting the dough rest. Baking until the edges are just set and the center still soft. These are the steps that elevate a basic cookie into something memorable.

One of the best parts? They freeze beautifully. Make a double batch, scoop into balls, and freeze half. Then bake straight from frozen whenever the craving hits. You’ll always have warm, homemade cookies just minutes away.

These cookies are perfect for sharing, gifting, or just treating yourself on a slow afternoon. Stack them high on a dessert platter, pack them in a lunchbox, or dunk them in a glass of cold milk. They fit every mood, every occasion.

The brown sugar adds a caramel note, and a little sea salt on top balances the sweetness. If you want to get extra creative, mix in chopped toasted nuts, a sprinkle of cinnamon, or swap in part whole wheat flour for a nuttier bite. But the classic version? It’s unbeatable.

They also make a great base for ice cream sandwiches. Just bake them slightly smaller, let them cool, and sandwich a scoop of vanilla or chocolate ice cream in between. Wrap in parchment and freeze for an incredible make-ahead dessert.

These cookies aren’t just sweet—they’re deeply satisfying. They crackle on the outside and melt in the middle. The kind you reach for again and again. They’ll remind you of your favorite bakery, but they’re made right in your kitchen.

It’s not just about the chocolate. It’s about how the sugar caramelizes on the bottom. How the butter browns just slightly around the edges. How the chunks create different bites every time. It’s about the small details that make a huge difference.

This recipe has been tested, retested, and obsessed over. The result is a cookie that’s rich but not too sweet, crispy and chewy, with plenty of melty chocolate in every bite. You’ll never go back to chips again.

Servings: 20–24 cookies

Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 10–12 minutes
Total Time: 1 hour 30 minutes

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 12 oz dark or semisweet chocolate bars, chopped into chunks
• Flaky sea salt for topping (optional)

Instructions:

1. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
2. Add eggs one at a time, beating well after each addition. Stir in vanilla.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
4. Fold in chopped chocolate chunks.
5. Cover and chill dough in the refrigerator for at least 1 hour.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop dough into 2-tablespoon balls and place 2 inches apart on prepared sheets.
8. Bake for 10–12 minutes, until edges are golden and centers are just set.
9. Immediately sprinkle with flaky sea salt, if using. Let cool on the sheet for 5 minutes before transferring to wire racks.

Tips:

• Use high-quality chocolate bars for best flavor and melting texture.
• Don’t overbake—they should look slightly underdone in the center.
• Chill the dough for chewier texture and better shape.
• Try mixing dark and semisweet chocolate for contrast.
• Store in an airtight container for up to 5 days.

Why You’ll Love This Recipe:

• Gooey chocolate in every bite
• Crispy edges, soft centers
• Bakery-style results at home
• Great for freezing and baking later
• Perfectly balanced sweetness

Chocolate Chunk Cookies bring you everything you love about classic cookies but with bigger, bolder chocolate flavor. With golden, crispy edges and melt-in-your-mouth centers, these are easy to make and even easier to devour. Your new favorite go-to cookie recipe.