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Chocolate Chunk Cookies

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.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 24

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
 

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

Notes

  • 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.