If there’s one treat that never fails to impress both kids and adults alike, it has to be Chocolate Chunk Cookies. They’re the definition of cozy baking: golden edges and gooey centers, with generous pools of melting chocolate—and perhaps a few crunchy nuts—tucked into every bite. Whether you’re seeking a pick-me-up on a rainy afternoon or planning a batch for your next gathering, these cookies deliver a perfect balance of chewy, crisp, and oh-so-satisfying flavor that’s impossible to resist.

Chocolate Chunk Cookies Recipe - Recipe Image

Ingredients You’ll Need

Great Chocolate Chunk Cookies begin with simple ingredients, each one playing its own important role. With just a handful of pantry basics, plus some serious chocolate, you’ll set yourself up for bakery-style results right at home.

All-purpose flour: The sturdy backbone of your cookies, giving them just the right amount of structure and chew.
Baking soda: Lifts the dough ever so slightly for a soft, tender center with perfect spread.
Salt: Just half a teaspoon makes the flavors pop and balances out all that sweetness.
Unsalted butter, softened: The key to rich flavor and a beautifully tender crumb—make sure it’s fully softened for effortless creaming.
Granulated sugar: Lends sweetness and a little bit of crunch to the cookie’s edge.
Brown sugar, packed: Adds moisture, chewiness, and a subtle caramel note that puts these cookies over the top.
Large eggs: For added richness, structure, and that irresistibly gooey bite.
Vanilla extract: One of those secret-weapon ingredients that ties all the flavors together.
Semisweet or dark chocolate chunks: The star of the show—choose big, irregular pieces for those classic gooey puddles of chocolate in every bite.
Chopped walnuts or pecans (optional): For an extra touch of crunch and earthy flavor, but totally optional if you prefer your cookies nut-free.

How to Make Chocolate Chunk Cookies

Step 1: Prepare Your Oven and Baking Sheet

Start things off by preheating your oven to a cozy 375°F (190°C) and line a baking sheet with parchment paper. This simple step ensures your Chocolate Chunk Cookies bake evenly and come off the tray effortlessly—no sticking, just easy cleanup and beautifully set bottoms.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Taking this moment to combine your dry ingredients evenly means a little insurance policy: You’ll get perfect lift and flavor in every batch, with no unexpected salty pockets or flat cookies.

Step 3: Cream the Butter and Sugars

Grab a big bowl, then cream together your softened butter, granulated sugar, and brown sugar until everything looks pale and fluffy. This is the secret to cookies with a tender interior and crisp shell—don’t rush it! The more air you whip in now, the better your Chocolate Chunk Cookies will bake up.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, to your creamed mixture. Each egg gives the dough richness and helps it hold together. Once those are incorporated, add the vanilla extract—just a small splash, but its scent and flavor mean pure comfort in every bite.

Step 5: Combine Wet and Dry Ingredients

Gradually add your whisked dry ingredients to the wet, mixing until just combined. Be careful not to overmix; a gentle hand keeps your cookies soft, with that crave-worthy chewy texture.

Step 6: Fold in Chocolate and Nuts

Now, the most rewarding step: Fold in those generous chocolate chunks, along with nuts if you like. Use a spatula and aim for even distribution, so every cookie gets its fair share of melty chocolate pockets and a hint of crunch.

Step 7: Shape and Bake

Using a tablespoon or cookie scoop, drop mounds of dough onto your lined tray, leaving about 2 inches between each to allow for spreading. Bake for 9 to 11 minutes, just until the edges are golden but the centers still look soft—don’t worry, they’ll set as they cool for that perfect gooey center.

Step 8: Cool and Enjoy

Let your Chocolate Chunk Cookies cool on the baking sheet for two minutes to set, then move them to a wire rack to finish cooling (if you can wait!). The aroma is irresistible, so don’t be surprised if a few disappear before they fully cool down.

How to Serve Chocolate Chunk Cookies

Garnishes

Even something as classic as Chocolate Chunk Cookies can be dressed up a bit! Try a light sprinkle of flaky sea salt over each just-out-of-the-oven cookie for an unbeatable sweet-salty contrast. Or, if you’re feeling festive, a dusting of powdered sugar or a drizzle of melted chocolate turns them into a celebration-worthy treat.

Side Dishes

It’s hard to beat the combination of freshly baked cookies and an ice-cold glass of milk. For a grown-up twist, serve your cookies with espresso, a cappuccino, or a vanilla milkshake. If you’re sharing at a party, a platter of seasonal berries or a scoop of vanilla ice cream is always a hit alongside Chocolate Chunk Cookies.

Creative Ways to Present

Want to make your Chocolate Chunk Cookies extra special? Tuck them into small bakery boxes lined with parchment for gorgeous homemade gifts. Stack and tie them with ribbon for rustic dessert-table style, or crumble them over ice cream sundaes for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Once your Chocolate Chunk Cookies have cooled completely, pop them into an airtight container. They’ll stay soft and fresh for up to five days at room temperature—if they last that long! Just slip a slice of bread into the container to keep them extra tender.

Freezing

If you love a fresh-from-the-oven treat at a moment’s notice, portion out the dough and freeze it on a tray, then transfer to a zip-top bag. Bake from frozen, adding a minute or two to the time, for warm cookies anytime. Baked cookies can also be wrapped and frozen for up to three months.

Reheating

For that just-baked experience, reheat your Chocolate Chunk Cookies in a 300°F oven for 3 to 5 minutes, or zap them in the microwave for 10 to 15 seconds. The chocolate melts and the centers turn gooey again, taking them right back to day-one perfection.

FAQs

Can I use chocolate chips instead of chunks?

Absolutely! While chocolate chunks melt into beautiful pools, chips will still make for delectable cookies. Try a mix of both for a variety of chocolatey texture in every Chocolate Chunk Cookie.

Do I have to chill the dough?

Chilling isn’t required, but it’s a baker’s best-kept secret for gooier, thicker cookies. Even a 30-minute rest in the fridge helps develop richer flavor and better structure.

What can I use instead of nuts?

If you’re skipping nuts, you can add dried fruit (like cherries or cranberries), shredded coconut, or simply go all-in on extra chocolate. Your Chocolate Chunk Cookies will still taste incredible!

Why are my cookies spreading too much?

This often happens if your butter is too soft or melted, or if there’s too little flour. Double-check your measurements and try chilling the dough before baking for thicker cookies.

Can I make the dough ahead of time?

Yes! Chocolate Chunk Cookie dough can be made a day or two ahead and chilled in the fridge. Scoop and bake straight from the fridge, or freeze for longer storage and fresh cookies anytime you crave them.

Final Thoughts

There really is nothing like baking a batch of homemade Chocolate Chunk Cookies to make an ordinary day feel extra special. Whether you love them fresh and warm or packed for lunchboxes or picnics, these cookies bring pure joy every single time. Gather your ingredients, follow these easy steps, and treat yourself—and your loved ones—to something truly delicious. You’re going to love every bite!

Chocolate Chunk Cookies Recipe

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4.6 from 26 reviews

Author: Emma
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these classic Chocolate Chunk Cookies that are chewy, rich, and packed with chunks of chocolate. Perfect for satisfying your sweet tooth cravings!

Ingredients

Scale

Dry Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract

Add-Ins:

2 cups semisweet or dark chocolate chunks
1 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
Cream Butter and Sugars: In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract.
Combine and Fold: Gradually mix in the flour mixture until just combined, then fold in chocolate chunks and nuts if using.
Bake: Drop rounded tablespoons of dough onto the prepared baking sheet and bake for 9-11 minutes until golden.
Cool and Enjoy: Let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.