Thick and Chewy Chocolate Chunk Cookies
A bakery-style cookie recipe delivering thick, chewy cookies with gooey pockets of large chocolate chunks, perfect for any occasion and easy to make at home.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (270 g) large chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper and set aside.
- Whisk together dry ingredients: In a large bowl, combine all-purpose flour, baking soda, and salt.
- Cream butter and sugars: In another large bowl, beat softened unsalted butter with light brown sugar and granulated sugar until light and fluffy, about 3 to 4 minutes with an electric mixer on medium speed.
- Add eggs and vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Stir in pure vanilla extract.
- Slowly add dry ingredients: Gradually mix the flour mixture into the wet ingredients, about half a cup at a time, stirring gently but thoroughly after each addition. Stop mixing once flour disappears.
- Fold in chocolate chunks evenly using a spatula, avoiding smashing them.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
- Scoop cookies onto baking sheet about 2 inches apart, using about 3 tablespoons (45 g) of dough per cookie.
- Bake for 12-14 minutes at 350°F (175°C) until edges are golden but centers still look slightly underbaked.
- Cool on baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Chilling the dough is essential to keep cookies thick and develop flavor. Use large chocolate chunks for gooey pockets. Avoid overmixing flour to keep cookies tender. Press extra chocolate chunks on top before baking for better presentation. Butter should be softened but not too soft to prevent spreading. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, substitute butter with solid coconut oil or vegan butter and use dairy-free chocolate chunks.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Fat: 9
- Carbohydrates: 24
- Protein: 2
Keywords: chocolate chunk cookies, chewy cookies, bakery-style cookies, homemade cookies, easy cookie recipe