Dessert

Chocolate Chunk Cookies Recipe

ByThomas Greene December 31, 2025December 31, 2025

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.

The image shows soft, thick cookies with a pale golden color and a slightly crinkled surface, each topped with large, glossy dark chocolate chunks that are slightly melted into the dough. Some chunks are scattered on the white marbled surface around the cookies. The cookies are placed closely together on a black cooling rack that has a circular wire pattern, sitting on top of a blue and white striped cloth. The texture of the cookies looks soft and chewy, with a few flakes of white sea salt sprinkled on top, adding contrast to the dark chocolate pieces. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
Step 2: In a large bowl, stir together the flour, cornstarch, baking soda, and salt. Set aside.
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.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Scrape down the sides as needed.
Step 6: Reserve ½ cup of the chocolate chunks and set aside.
Step 7: Mix the remaining chocolate chunks into the cookie dough until evenly distributed.
Step 8: Divide the dough into 18 equal portions, about 2.5 ounces each.
Step 9: Roll each portion into a smooth ball and place them on the prepared sheet trays, spacing them about 4 inches apart.
Step 10: Top each cookie with the reserved chocolate chunks (approximately 3 per cookie) and gently press them into the dough.
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.
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.