Best Chocolate Chunk Cookies
Make the Best Chocolate Chunk Cookies with soft centers, crisp edges, and big chunks of chocolate for a true bakery-style treat.
Servings: 18 cookies
Equipment
- mixing bowls
- stand mixer with paddle attachment or hand mixer
- rubber spatula
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 bag semi-sweet chocolate chunks (11.5 ounces) divided
- Maldon flake sea salt optional
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large bowl, whisk the flour, cornstarch, baking soda, and salt.3 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt
- In a stand mixer fitted with the paddle attachment, beat the butter and both sugars for about 3 minutes until light and fluffy.1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.2 large eggs, 1 tablespoon vanilla extract
- Add the dry ingredients and mix on low speed until the dough comes together. Scrape the bowl as needed.
- Set aside 1/2 cup of chocolate chunks. Stir the remaining chunks into the dough.1 bag semi-sweet chocolate chunks
- Divide the dough into 18 portions, about 2.5 ounces each.
- Roll each portion into a ball and place on the baking sheets about 4 inches apart.
- Press the reserved chocolate chunks into the tops of the dough balls.
- Bake for 12-13 minutes until the cookies are puffed, set in the center, and lightly golden on the edges.
- Sprinkle with flaky sea salt, if using. Let the cookies cool completely on the baking sheet.Maldon flake sea salt
Notes
🥡 STORAGE: Store at room temperature for up to 5 days.
Keep cookies in an airtight container to prevent them from drying out.
♨️ REHEATING: Microwave for 10 seconds for a warm cookie.
Warm in a 350°F oven for about 3 minutes.
❄️ FREEZING: Freeze baked cookies for up to 3 months.
Freeze dough balls on a baking sheet, then store in freezer bags.
💡 TIPS FOR BEST RESULTS: Measure flour correctly to avoid dry cookies.
Press extra chocolate on top for a bakery look.
Rolling the dough into smooth balls helps the cookies bake evenly.
🍳 ALTERNATE COOKING METHODS: Air fryer: Bake dough balls at 320°F for 6-8 minutes.
Toaster oven: Bake at 350°F, but check early since they brown faster.
♻️ LEFTOVERS: Crumble leftover cookies over ice cream.
Use in parfaits or milkshakes.
📝 NOTES: Try other extracts, such as peppermint, almond, strawberry, or coffee.
Cornstarch keeps the cookies soft.
Flaky salt adds a sweet-salty balance.
Press a few extra chocolate chunks on top before baking for a bakery-style look.
Add-ins like nuts, toffee, or flavored chips work well.
Let the cookies cool on the baking sheet so the centers set without overbaking.
Nutrition
Serving: 1cookie | Calories: 356kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 172mg | Potassium: 154mg | Fiber: 2g | Sugar: 24g | Vitamin A: 355IU | Calcium: 29mg | Iron: 2mg
