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Chocolate Chunk Cookies are loaded with chocolate and sprinkled with flakey sea salt. They are thick and chewy- talk about one irresistible cookie!

chocolate chunk cookies on a white serving platter

There’s nothing quite like biting into a warm, soft cookie filled with gooey chocolate chunks. Whether you’re a seasoned baker or just starting out, these Chocolate Chunk Cookies perfect for you.

Chocolate chip cookies are well loved for good reason. This recipe takes what is great about them and takes it to a whole new level.

These cookies are memory-makers! Most of us remember fond times when our parents or grandparents let us help them make these mouthwatering cookies.

Make sure you pass that experience along. Get the kids involved! They love making them almost as much as eating them.

Once they’re baked, that little sprinkle of salt adds a special little something to the texture and flavor of these cookies.

You won’t soon forget the experience that these cookies bring into your life.

It’s easy, fun, and the result is oh-so-delicious. Let’s get baking and fill our kitchens with the sweet smell of homemade chocolate chunk cookies!

Some of our other favorite cookie recipes we have on our site include: Easy Peanut Butter Cake Mix Cookies Recipe, Sprinkle Cookies (Soft & Chewy Sugar Cookies), and Soft & Chewy Old Fashioned Oatmeal Raisin Cookies.

a stack of chocolate chunk cookies with a bite taken out

WHY THIS RECIPE WORKS:

  1. Simple Ingredients: This recipe uses basic ingredients like flour, sugar, and butter that you probably already have in your kitchen.
  2. Big Chocolate Flavor: Packed with chocolate chunks, these cookies are a chocolate lover’s dream!
  3. Perfect Texture: These cookies have crisp edges, a chewy center, and are golden brown – just the way a perfect cookie should be.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Fine sea salt
  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Large eggs
  • Vanilla extract
  • Semi-sweet chocolate chunks
  • Optional: Maldon flake sea salt
ingredients needed to make chocolate chunk cookies

HOW TO MAKE CHOCOLATE CHUNK COOKIES:

  1. Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
  2. In a large bowl stir together the flour, cornstarch, baking soda, and salt, set aside.
  3. In the body of a stand mixer with the paddle attachment cream the butter with the sugars for 3 minutes until light and fluffy.
  4. 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. 
  5. Add the dry ingredients and slowly stir them in until combined. Scrape down the sides as needed.
  6. Reserve ½ cup of the chocolate chunks on the side. Add the remaining chocolate chunks and mix until just combined.
  7. Portion the cookie dough into 18 portions, about 2.5 ounces each. 
  8. Roll the cookie dough between your hands to form a smooth ball. Place them onto the sheet trays 4 inches apart.
  9. Top each cookie with the reserved chocolate chunks, about 3 chunks per cookie, and gently press them into the tops.
collage of images showing how to make chocolate chunk cookies
  1. 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.
  2. Immediately sprinkle them with some flaky sea salt if using. Let them cool completely on the sheet tray. 
chocolate chunk cookies on a sheet tray

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

DO I HAVE TO ADD SALT ON TOP?

Adding flaky sea salt on top of your chocolate chunk cookies is entirely optional. However, many chocolate lovers find that a sprinkle of salt enhances the flavors, creating a delightful salty-sweet balance.

It’s one of the best tips for taking your soft chocolate chip cookies to the next level. If you decide to add salt, use it sparingly – just a light sprinkle on top of the cookies after they come out of the oven.

This little addition can transform your cookies into the best chocolate chunk cookies you’ve ever had!

WHERE CAN I FIND CHOCOLATE CHUNKS?

Chocolate chunks are typically found in the baking aisle of most grocery stores, right near the semisweet chocolate chips and bittersweet chocolate.

Alternatively, you can create your own chunks by using a sharp knife to chop up a chocolate bar into smaller pieces – this is a great way to make double chocolate chip cookies or even a batch with a mix of different chocolates.

chocolate chunk cookies on a white wooden serving platter

CAN I USE ANOTHER TYPE OF CHOCOLATE IN MY COOKIES?

Absolutely! Feel free to experiment with different types of chocolate in your cookie recipe.

Whether it’s milk chocolate for a sweeter taste, dark chocolate for a rich and intense flavor, or white chocolate for a creamy and luxurious twist, each type of chocolate can add a unique dimension to your cookies.

When mixing in your chosen chocolate, using a rubber spatula can help fold in the chocolate chips or chunks without overworking the dough.

Remember, the key to delicious cookies is not just following the recipe card to the letter, but also adding your own creative touch to make them your favorite chocolate chip cookie recipe.

ANY ADDITIONS?

It’s really easy to change up these cookies. Let me know in the comments if you have any other great ideas!

  • Chopped nuts like walnuts or pecans
  • White, dark, or milk chocolate chips
  • Toffee bits for extra crunch
  • Dried fruit like cranberries or cherries
  • A sprinkle of cinnamon for a warm flavor
  • Peanut butter or butterscotch chips
  • Shredded coconut for a tropical twist
  • A swirl of caramel
  • A pinch of espresso powder to enhance the chocolate flavor
  • Crushed candy bars for a fun addition

ANY SUBSTITUTIONS?

For sure! Here are some great options for you.

  • Use gluten-free flour for a gluten-free version
  • Dairy-free butter and chocolate for a dairy-free cookie
  • Coconut sugar instead of white sugar
  • Almond extract instead of vanilla for a nutty flavor
  • Egg substitute for a vegan option
chocolate chunk cookies with a bite taken out on blue table top

HOW TO STORE:

Room Temperature: Store in an airtight container for up to 1 week.

Freezer: Freeze the cookie dough balls on a baking sheet, then transfer to a plastic freezer bag and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

You can also freeze already baked cookies for up to 3 months.

DANA’S TIPS AND TRICKS:

  • Use a cookie scoop for evenly sized cookies.
  • Chill the dough for at least 30 minutes for thicker cookies.
  • Always preheat your oven for consistent baking.
  • Use parchment paper or a silicone baking mat for easy cleanup.
  • Don’t overmix the dough to keep the cookies tender.
  • Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
chocolate chunk cookies being dunked into milk

Chocolate Chunk Cookies are more than just a dessert; they are a warm, delightful treat that brings smiles to faces. Whether it’s a rainy day, a special occasion, or you just need a sweet pick-me-up, these cookies are always a great idea.

So, tie on your apron, grab your mixing bowl, and let’s make some delicious cookies. Happy baking, everyone – I hope you love these cookies as much as I do!

If you’ve tried these CHOCOLATE CHUNK COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
4.67 from 3 votes

The Best Chocolate Chunk Cookies Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 13 minutes
Chocolate Chunk Cookies are loaded with chocolate and sprinkled with flakey sea salt. They are thick and chewy- talk about one irresistible cookie!
Servings 18 cookies

Ingredients
  

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.
    3 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 3/4 teaspoon salt
  • In the body of a stand mixer with the paddle attachment cream the butter with the sugars for 3 minutes until light and fluffy.
    1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
  • 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.
    2 large eggs, 1 tablespoon vanilla extract
  • Add the dry ingredients and slowly stir them in until combined. Scrape down the sides as needed.
  • Reserve ½ cup of the chocolate chunks on the side. Add the remaining chocolate chunks and mix until just combined.
    11.5 ounce bag semi-sweet chocolate chunks
  • 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 4 inches apart.
  • Top each cookie with the reserved chocolate chunks, about 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.
  • Immediately sprinkle them with some flaky sea salt if using. Let them cool completely on the sheet tray.
    Maldon flake sea salt

Notes

  • Use a cookie scoop for evenly sized cookies.
  • Chill the dough for at least 30 minutes for thicker cookies.
  • Always preheat your oven for consistent baking.
  • Use parchment paper or a silicone baking mat for easy cleanup.
  • Don’t overmix the dough to keep the cookies tender.
  • Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.

Nutrition

Calories: 350kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 171mg | Potassium: 148mg | Fiber: 2g | Sugar: 24g | Vitamin A: 351IU | Calcium: 28mg | Iron: 2mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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4.67 from 3 votes (3 ratings without comment)

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