Ultimate Chewy Chocolate Chunk Cookies
If you’re on the hunt for the perfectly chewy chocolate chunk cookie with perfectly crisp edges—you’ve landed in the right spot! This recipe is a love letter to classic bakery-style cookies. These cookies are simple to make, endlessly customizable, and guaranteed to disappear fast. Grab your mixing bowls, and let’s bake some cookie perfection together!
Why You’ll Love These Chewy Chocolate Chunk Cookies
- Dreamy Texture: Soft, chewy centers with golden, slightly crispy edges—a cookie lover’s dream!
- Chocolate Overload: Packed with semisweet chocolate chunks for melty, indulgent bites.
- Easy to Make: Simple ingredients and no fancy equipment needed.
- Versatile: Perfect for bake sales, cozy nights in, or freezing for fresh-baked cookies anytime.
These cookies are my go-to when I crave that bakery-fresh vibe at home. They’re thick, chocolatey, and just the right balance of sweet and rich. Whether you’re a beginner or a seasoned baker, this recipe is foolproof and fun. Let’s get started!
Baking Tips
- Extra Chewy Cookies: Chill the dough for 30-60 minutes before scooping to prevent spreading and boost chewiness. For extra-soft centers, pull them out at 10 minutes for smaller cookies or 11-12 minutes for larger ones.
- Crisper Edges: Bake 1-2 minutes longer for more pronounced crispy edges, but don’t overdo it. You can also swap ¼ cup brown sugar for granulated sugar to encourage crispiness.
- Chocolate Chunks Hack: If you only have chocolate chips, melt them into a thin layer in a parchment-lined pan, chill until set, and chop into chunks. But an 11.5 oz bag of chunks saves time and delivers amazing results!
- Room Temp Ingredients: Ensure your butter and egg are at room temperature for a smooth, well-emulsified dough that bakes evenly.
- Make Ahead: Scoop dough balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
Storage & Freezing
- Room Temperature: Store cookies in an airtight container for 4-5 days. The salted butter adds flavor but can make cookies soften faster in humid climates, so keep them sealed tight.
- Freezing Baked Cookies: Freeze in an airtight container for up to 3 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
- Freezing Dough: Frozen dough balls are a game-changer! Bake straight from the freezer whenever a cookie craving strikes.
Why These Chewy Chocolate Chip Cookies Work
These cookies are all about balance: brown sugar keeps them moist and tender, while the 12-13 minute bake time ensures crisp edges and soft centers. The semisweet chocolate chunks—whether from a bag or chopped bars—melt into gooey pools that make every bite irresistible. The larger 3 tbsp scoop gives them that bakery-style wow factor, but you can size them down for smaller treats. They’re simple, delicious, and perfect for any cookie lover!
More Cookie Recipes to Try
Loved these chocolate chunk cookies? Check out these other favorite chocolate chip cookie recipes for more baking inspiration:
- Oatmeal Chocolate Chip Cookies: Chewy, hearty, and packed with oats and chocolate chips, these are a wholesome twist on the classic. Perfect for a cozy afternoon treat!
- Sourdough Discard Chocolate Chip Cookies: Put your sourdough discard to work with these tangy, chewy cookies loaded with chocolate chips. A great way to use up extra starter!
- Double Chocolate Crinkle Cookies: Fudgy, rich, and rolled in powdered sugar, these crinkle cookies are a chocolate lover’s dream with a crackly, festive look.
Have you baked these chewy chocolate chunk cookies yet? Drop a comment below and let me know what you think! Happy baking!
Chewy Chocolate Chunk Cookies
Print Recipe
Ingredients
- 2 ¼ cups all-purpose flour, spooned and leveled 270 g
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup salted butter, softened 170 g
- ¾ cup granulated sugar 150 g
- ¾ cup packed light brown sugar 165 g
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 11.5 oz semisweet chocolate chunks (1 bag) 326 g
- ½ cup chopped walnuts or pecans (optional) 60g
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer with paddle attachment, beat salted butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in egg and vanilla extract until smooth, about 30 seconds.
- Combine: On low speed, gradually add dry ingredients to wet, mixing until just combined.
- Add Chunks: Fold in chocolate chunks (and nuts, if using) with a spatula.
- Scoop: Using a 3 tbsp cookie scoop, drop dough balls onto prepared baking sheets, 2 inches apart. For smaller cookies, use a 1.5 tbsp scoop (yields ~24 cookies).
- Bake: Bake for 12-13 minutes (large cookies) or 10-11 minutes (smaller cookies), until edges are golden and centers are soft. Cookies firm up as they cool.
- Cool: Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
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this is the perfect recipe for a classic chocolate chip cookie.. soft and chewy too!
Chocolate chip cookies are my personal favorite!! Soft and chewy with the right amount of chocolate
SO delicious!! The chocolate chunks instead of chips really brings it to a whole new level
Just like Grandma made. I love a chewy cookie. This recipe reminds me of my grandmother‘s chocolate chip cookies. Chewy not crumbly. Very good flavor 100% recommend.