Chocolate Chunk Cookies
These thick, bakery style Chocolate Chunk Cookies are super soft, loaded with pieces of chocolate, and come together in under a half hour!
WARM, SOFT, HOMEMADE COOKIES
You can’t go wrong by making chocolate chip cookies! Is there anything more comforting than a warm cookie just out of the oven? Dunk it in a cool glass of milk and you are in heaven! Trust me when I say these Chocolate Chunk Cookies will be one of your new favorites. These large and in charge cookies are better than any cookies you’d get at your local bakery. Plus, they are ready in under 30 minutes, making them perfect for any sudden cravings!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
You can serve these either at room temp or warm. They’ll be delicious either way.
Change up the flavor profile of these chocolate chunk cookies by adding some chopped pecans, chopped walnuts, toffee bits, peanut butter chips, or butterscotch chips to the cookie dough batter.
Nope, but, that flaky salt does give these cookies another dimension of incredible flavor. Plus, it helps to cut back on the sweetness factor while adding that sweet and salty flavor profile. If you don’t have it or don’t want to use it, feel free to omit it.
There’s something just perfect about a nice bite of a warm cookie. Use the microwave for 10 seconds to gently heat the cookies, or place them in a preheated oven for about 3 minutes to get them nice and warm.
Leftover cookies should be stored in a container at room temperature for up to 5 days. You can freeze them in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour – it’s very important that you do not overmeasure your flour or you will get dry muffins. Do not ever measure directly from the flour bag. You will end up packing in the flour to your measuring cup which will result in too much flour. Pour some flour into a bowl and stir with a fork. Then dip the measuring cup in and scoop (don’t pack) then swipe off any excess with the flat side of a butter knife.
- fine sea salt – just regular table salt is fine.
- cornstarch – this helps keep those cookies nice and soft
- baking soda – double check that your baking soda is fresh. Most cookies do not turn out properly wither because there is too much flour in the dough or the baking soda is no longer active.
- unsalted butter – if you forgot to take the butter out to get it to room temperature, be sure to see my instructions on How to Soften Butter Fast.
- granulated sugar and light brown sugar – if you’ve ever made chocolate chip cookies in the past, you’ll know that these too work in harmony for the perfect chewy cookie.
- large eggs – if you have time, let the eggs come close to room temperature. This will help them incorporate into the batter much easier.
- vanilla extract – feel free to try peppermint extract, almond extract, strawberry extract, or coffee extract instead of vanilla extract.
- semi-sweet chocolate chunks– These can be swapped out for other chocolate chip varieties if desired. Chocolate chips, semi-sweet, milk, or dark chocolate baking chips will all work nicely in this cookie recipe. Just make sure to use a 12-ounce bag of chips altogether, no matter what you choose.
- flaky sea salt– this is optional. We love the sweet and salty together.
HOW TO MAKE CHOCOLATE CHUNK COOKIES
Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside. In a large bowl stir together the flour, cornstarch, baking soda, and salt, set aside. In the body of a stand mixer with the paddle attachment (or in a bowl and an electric hand mixer) cream the butter with both sugars for 3 minutes until light and fluffy.
Add the eggs in one at a time making sure the first one is fully mixed in before adding the next. Stir in the vanilla extract. Add the dry ingredients you mixed earlier and slowly stir them in until combined. Scrape down the sides as needed.
Reserve ½ cup of the chocolate chunks and set aside side. Add the remaining chocolate chunks to the cookie dough and mix until just combined.
Portion the cookie dough into 18 portions (about 2.5 ounces each.) Roll the cookie dough between your hands to form a smooth ball. Place them onto the sheet trays making sure they are about 4 inches apart. Top each cookie with the reserved chocolate chunks (roughly 3 chunks per cookie) and gently press them into the tops.
Bake for 12-13 minutes until the cookies are puffed up, they do not appear moist in the center and they start to very lightly brown along the edges. Only bake one sheet at a time for even baking. Immediately sprinkle them with some flaky sea salt if using. Let them cool completely on the sheet tray.
CRAVING MORE RECIPES?
Chocolate Chunk Cookies
Ingredients
- 3 cups all-purpose flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ 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
- Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
- In a large bowl stir together the flour, cornstarch, baking soda, and salt, set aside.
- In the body of a stand mixer with the paddle attachment (or in a bowl and an electric hand mixer) cream the butter with both sugars for 3 minutes until light and fluffy.
- Add the eggs in one at a time making sure the first one is fully mixed in before adding the next. Stir in the vanilla extract.
- Add the dry ingredients you mixed earlier and slowly stir them in until combined. Scrape down the sides as needed.
- Reserve ½ cup of the chocolate chunks and set aside side. A
- Add the remaining chocolate chunks to the cookie dough and mix until just combined.
- Portion the cookie dough into 18 portions (about 2.5 ounces each.)
- Roll the cookie dough between your hands to form a smooth ball. Place them onto the sheet trays making sure they are about 4 inches apart.
- Top each cookie with the reserved chocolate chunks (roughly 3 chunks per cookie) and gently press them into the tops.
- Bake for 12-13 minutes until the cookies are puffed up, they do not appear moist in the center and they start to very lightly brown along the edges. Only bake one sheet at a time for even baking.
- Immediately sprinkle them with some flaky sea salt if using. Let them cool completely on the sheet tray.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
