Chocolate Chunk Cookies (Printable Version)

Chewy sweets filled with generous chocolate chunks, ideal for any sweet craving.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Chocolate

09 - 2 cups semisweet chocolate chunks

# Directions:

01 - Set oven temperature to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and sea salt in a medium bowl; set aside.
03 - In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter-sugar mixture, beating well after each addition, then mix in vanilla extract.
05 - Gradually add dry ingredient blend to the wet mixture, mixing until just combined to avoid overworking the dough.
06 - Fold semisweet chocolate chunks into the dough using a spatula.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 10 to 12 minutes until cookie edges turn golden while centers remain soft.
09 - Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

# Expert Tips:

01 -
  • They're genuinely chewy in the center while the edges crisp up just enough to give you that textural contrast that makes people ask for the recipe.
  • No fancy techniques required—if you can mix butter and sugar, you can make these.
  • The dough comes together fast, and you're eating warm cookies within 30 minutes of deciding you want them.
02 -
  • The single biggest mistake is overbaking—if you wait until the centers look fully set, you'll end up with cake-like cookies instead of chewy ones.
  • Softened butter truly matters; I learned this the hard way after pulling cold butter straight from the fridge and wondering why my dough was grainy and the cookies spread unevenly.
03 -
  • Brown butter your butter for 5 minutes in a saucepan if you want to deepen the flavor with a nutty undertone that elevates these from good to exceptional.
  • Use a cookie scoop to ensure uniform sizing, which means your whole batch bakes evenly and looks polished when you serve them.

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