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These spectacular bakery-style chocolate chunk cookies are my favorite chocolate chip cookies ever! They have crisp edges, chunky chocolate, chewy centers, and spot-on flavor!

If you already have a favorite chocolate chip cookie recipe, get ready for it to move down to second place! These babies will knock your socks off with their fabulous texture and perfect taste! Well, at least that’s what they did for me!

They just may be the best chocolate chip cookies ever!

The Best Chocolate Chunk Cookies

This recipe makes 9 perfect, large cookies. If you want a bigger batch, you can easily double or even triple the recipe!

I have to admit, I’ve always had a deep and abiding love for chocolate chip cookies. When I was pregnant with my first baby, one of the few foods I craved was freshly baked Toll House cookies. They’ve always been one of my fav’s! (I hadn’t tried this recipe yet, though!). I have to say these are some of the best-looking chocolate chip cookies, and dang, they’re good!

After you make and devour these, I hope you’ll try my oatmeal chocolate chip cookies, double chocolate chip cookies, and peanut butter chocolate chip cookies next! In my book, you can never have too many delicious cookie recipes!

What Are The Best Chocolate Chunks For Cookies?

You can buy a bag of chocolate chunks in the baking aisle at your local supermarket, and they’ll make really good cookies. But to take your cookies to the next level, try chopping a high-quality semi-sweet chocolate bar like Guittard’s baking bar or Ghirardelli chocolate bar. The chopped chocolate doesn’t need to be perfectly the same size as chocolate chips.

What You’ll Need To Make Chocolate Chunk Cookies

Flour: To get the recipe’s intended results, it’s important to measure the flour correctly. Use the super-easy spoon-and-sweep method explained here.
Cornstarch: Improves texture.
Baking Powder: Gives the cookies their rise.
Leavening Agents: Baking soda is the main leavening agent in your scrumptious chocolate chunk cookies recipe, but the bread flour and the eggs help too.
Salt: While you may be tempted to skip the salt in your cookie recipe, you shouldn’t! In the right amounts, salt actually enhances the flavor. It’ll coax out that rich, sweet flavor you’re looking for.
Butter: This recipe calls for unsalted butter. You’ll be adding salt later, making it easier to control the amount. Also, be sure your butter is softened but still cold enough to properly cream with your sugar. Butter will stretch and expand during the creaming process, and its ability to do so tops out at a mere 68°F. 65°F is the ideal temperature for butter.
Brown Sugar: Remember to firmly pack the brown sugar. This is one of the ingredients that contributes to the chewy texture. I prefer dark brown sugar, but if you prefer, you can use light brown sugar
White Sugar: You’ll be using a combination of white granulated sugar and dark brown sugar. This combo gives you the most decadent confection that’s just slightly crispy on the outside.
Eggs: They contribute moisture, add structure, and even aid in rising. The extra egg yolk helps to create a chewy texture.
Vanilla Extract
Chocolate: Now we’re getting down to business!! You’ll need the semisweet chunks and the dark chocolate chunks to make this one work. – And trust me, it’s totally worth it.
Flaky Sea Salt: To turn these into salted chocolate chunk cookies, I sprinkle the cookies with a bit of flaky sea salt when they come out of the oven.

What Is The Secret To A Chewy Cookie?

Well, it really comes down to a few things. Chewy cookies tend to contain more ingredients with a high moisture content, which ultimately incorporates more moisture into the batter. In this recipe, brown sugar and the extra egg yolk are ingredients that add moisture.

Resting the dough in the refrigerator also increases chewiness. It’s important to measure the flour correctly so you don’t inadvertently add too much, which will dry out the batter.

How the cookies are formed, whether they are flattened out or left tall, is also a contributing factor. We leave our dough nice and tall to add to the chewy texture.

Tips + Tricks

Chill Time: Remember, these will need to chill overnight in the fridge!!
Mixing: I use my stand-up mixer for this recipe. You can use a handheld electric mixer, but be prepared to mix for a while!
Eggs: To ensure the success of this recipe, the eggs must be at room temperature. Here’s a great trick, from Bon Appétit magazine, if you forget to leave them out to come to room temperature.
Scraping the Bowl: This really makes a difference! It will ensure you produce uniform dough. If you don’t scrape the bowl, a dense film of butter and sugar will form on the sides. After you add the dry ingredients, a buttery ribbon can form streaks through the dough, creating weirdly shaped cookies.
Cool It! Cool on the baking sheet, set a wire cooling rack for a few minutes or until they’re set enough to transfer. As soon as they are, transfer from the baking sheet and place directly on the wire rack.

Storing + Freezing Tips

How To Store: These are best stored in an airtight container at room temperature. Allow them to cool completely before storing. I think the texture of these cookies is best within a day or 2 after baking. They will however keep for up to a week.
Can You Freeze This? Yes, you can. You can freeze the raw cookie dough, or you can freeze the baked, cooled cookies. Baked cookies will keep in the freezer for up to 8 months when stored properly, and they’ll be ready whenever the company drops by or that chocolatey sugar craving hits. Cookie dough can be frozen for up to 6 months. Here’s what I do: Form the cookie dough balls and put them on a baking pan (leave some room in between). After they harden, take them off the pan and toss them in a freezer bag until you’re ready to indulge.
Make-Ahead Tips: The hardest thing about making this chocolate chunk cookies recipe ahead of time is not eating them all up! The raw cookie dough is phenomenal all by itself, making it nearly impossible to resist! Remember, eating raw cookie dough can be dangerous.
- I like to whip up a double batch of these babies and put them in the freezer behind a batch of soup so they’re not staring me in the face every single time I open the door! Then, I can have fresh-baked cookies whenever the craving hits.
- These bad boys can go straight from the freezer to the oven, making them incredibly convenient.

Serving Recommendations

There’s nothing better to serve with these than a tall, ice-cold glass of milk, but coffee and tea are also great!

How To Make Chewy Chocolate Chunk Cookies

In the bowl of a stand-up mixer, set on medium speed, beat the butter, brown sugar, and granulated sugar until fluffy.
Using a rubber spatula, scrape down the sides of the bowl, and add the eggs and vanilla.
Scrape down the sides, and gradually add the flour mixture. Mix.
Fold in 1 1/2 cups of chocolate chunks.
Portion the dough onto the food scale, and measure 4-ounce cookies. Skip using a tablespoon to measure out the dough; these are big cookies!
Shape the dough so it’s tall and round.
Place it on your prepared cookie sheet. Refrigerate overnight.
Bake until golden brown and the chips have turned to melty chocolate. Sprinkle with sea salt.

***See the full instructions below.

More Chocolate Cookie Recipes

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