Chocolate Chunk Cookies Recipe

Introduction

These chocolate chunk cookies are a perfect balance of soft, chewy texture and rich chocolate flavor. Loaded with generous chunks of semi-sweet chocolate and topped with an optional sprinkle of flaky sea salt, they make a delightful treat for any occasion.

Ingredients

• 3 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 large eggs
• 1 tablespoon vanilla extract
• 11.5 ounce bag semi-sweet chocolate chunks (divided use)
• Flaky sea salt, for topping (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
2. Step 2: In a large bowl, stir together the flour, cornstarch, baking soda, and salt. Set aside.
3. Step 3: Using a stand mixer with the paddle attachment or an electric hand mixer, cream the butter with both sugars for about 3 minutes until light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Scrape down the sides as needed.
6. Step 6: Reserve ½ cup of the chocolate chunks and set aside.
7. Step 7: Mix the remaining chocolate chunks into the cookie dough until evenly distributed.
8. Step 8: Divide the dough into 18 equal portions, about 2.5 ounces each.
9. Step 9: Roll each portion into a smooth ball and place them on the prepared sheet trays, spacing them about 4 inches apart.
10. Step 10: Top each cookie with the reserved chocolate chunks (approximately 3 per cookie) and gently press them into the dough.
11. Step 11: Bake one sheet at a time for 12-13 minutes, until cookies are puffed, no longer moist in the center, and lightly browned around the edges.
12. Step 12: Immediately sprinkle the cookies with flaky sea salt if using. Allow them to cool completely on the sheet tray before serving.

Tips & Variations

• Use high-quality chocolate chunks for the best flavor and texture.
• Chilling the dough for 30 minutes before baking can help prevent spreading.
• Swap semi-sweet chunks for dark or milk chocolate depending on your preference.
• For a nutty twist, add 1/2 cup chopped walnuts or pecans to the dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature before serving. Reheat gently in a warm oven or microwave for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of chunks?

Yes, chocolate chips can be used as a substitute, but chunks provide larger pockets of melted chocolate and a more rustic texture.

Why is cornstarch used in this recipe?

Cornstarch helps create a tender, soft cookie by softening the structure, contributing to a delicate bite.

Chocolate Chunk Cookies Recipe

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★★★★★

4.7 from 751 reviews

• Author: Thomas
• Total Time: 30 minutes
• Yield: 18 cookies 1x

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Description

These classic Chocolate Chunk Cookies are perfectly soft and chewy with a tender crumb, loaded with semi-sweet chocolate chunks for a rich, indulgent treat. The addition of cornstarch ensures a tender texture, while a sprinkle of flaky sea salt on top enhances the chocolate flavors beautifully. Ideal for cookie lovers looking for an easy homemade favorite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2 Tablespoons cornstarch
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 large eggs
• 1 Tablespoon vanilla extract

Chocolate & Toppings

• 11.5 ounce bag semi-sweet chocolate chunks (divided use)
• Flaky sea salt, for topping (optional)

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Line sheet trays with parchment paper to prevent sticking and set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt until evenly combined. Set this mixture aside.
3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer in a bowl, cream the softened butter with granulated sugar and light brown sugar for about 3 minutes until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure full incorporation. Then stir in the vanilla extract.
5. Combine Wet and Dry: Gradually add the previously mixed dry ingredients to the wet ingredients, stirring slowly until just combined. Scrape the sides of the bowl as needed to ensure everything is mixed evenly.
6. Reserve Chocolate Chunks: Set aside ½ cup of the semi-sweet chocolate chunks for topping later.
7. Mix Remaining Chocolate Chunks: Fold the rest of the chocolate chunks into the cookie dough until evenly distributed.
8. Portion the Dough: Divide the dough into 18 equal portions, approximately 2.5 ounces (70 grams) each.
9. Shape the Cookies: Roll each portion between your hands to form a smooth ball, then place them on the prepared sheet trays, spacing them about 4 inches apart to allow for spreading.
10. Add Toppings: Top each cookie ball with about 3 reserved chocolate chunks, gently pressing them slightly into the dough.
11. Bake: Bake one sheet at a time for 12-13 minutes. The cookies should be puffed, not appear moist in the centers, and show very light browning on the edges.
12. Finish and Cool: Immediately after removing from the oven, sprinkle the cookies with flaky sea salt if desired. Allow the cookies to cool completely on the sheet trays before transferring or serving.

Notes

• Using cornstarch in the dough helps create a tender, soft texture.
• Baking one sheet at a time ensures even heat distribution and consistent baking results.
• Flaky sea salt is optional but enhances the chocolate flavor beautifully.
• Make sure the butter is softened to room temperature for proper creaming with sugars.
• Do not overbake; cookies will continue to firm up slightly as they cool on the tray.

• Prep Time: 15 minutes
• Cook Time: 12-13 minutes per sheet
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Chunk Cookies, Soft Chocolate Cookies, Classic Cookies, Homemade Cookies, Semi-Sweet Chocolate Cookies