Chewy chocolate chunk cookies are made from creamed butter, two sugars, eggs, and flour, loaded with two cups of chocolate chunks and baked at 375 degrees F until the edges are golden and the centers look just set. The recipe takes fifteen minutes of prep, twelve minutes of baking per batch, and makes twenty four cookies.
The mix of white and light brown sugar gives the cookies a chewy bite and deep caramel flavor, while big chunks of chocolate melt into pools rather than tiny specks. The dough is stirred together with a mixer and dropped onto the sheet in spoonfuls, so there is no chilling or rolling. They are a reliable choice for a bake sale or an after school snack.
Table of Contents
Why This Chewy Chocolate Chunk Cookies Recipe Works
Brown sugar gives a chewy center.
Large chunks melt into pools of chocolate.
The dough needs no chilling.
What Goes into Chewy Chocolate Chunk Cookies
- The dough is one cup of softened unsalted butter, three quarters of a cup each of granulated sugar and light brown sugar, two large eggs, and one teaspoon of vanilla extract.
- The dry mix is two cups of all purpose flour, one teaspoon of baking soda, and half a teaspoon of salt, with two cups of chocolate chunks to fold in.
Butter. It gives richness and spread.
Brown sugar. It keeps the cookies chewy.
Eggs. They bind and add structure.
Baking soda. It helps browning and spread.
Chocolate chunks. They melt into big pools.
Baking Chewy Chocolate Chunk Cookies Step by Step
1. Heat the oven. Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Cream. Beat the butter with the granulated and brown sugars until pale and creamy.
3. Add the eggs. Beat in the eggs and vanilla until fully mixed.
4. Add the dry mix. Sift the flour, baking soda, and salt together, then mix them in gradually until no streaks of flour remain.
5. Scoop and bake. Fold in the chocolate chunks, drop the dough by spoonfuls onto the sheet with space between, and bake for ten to twelve minutes until the edges are golden.
Pull the cookies from the oven while the centers still look a little soft. They keep cooking on the hot sheet, and a cookie baked until firm in the oven turns hard when cool. The edges should be golden and set, with the middle just losing its shine.
Measure the flour by spooning it into the cup and leveling it. Packing the cup adds too much flour and gives dry, cakey cookies. Do not taste the raw dough, since it contains raw eggs and raw flour, and wash your hands and tools after mixing.
Storing Chewy Chocolate Chunk Cookies
Cool the cookies on the sheet for a few minutes, then move them to a rack. Store them in an airtight container at room temperature for up to five days, with a slice of bread to keep them soft. Freeze baked cookies for up to three months, or freeze scooped dough balls and bake them from frozen with a minute or two added.
Pro Tips for Chewy Chocolate Chunk Cookies
Flag the allergens. These cookies contain wheat, egg, and milk, and the chocolate may contain soy and nuts, so check every label.
Do not taste raw dough. Do not taste the raw dough, since it contains raw eggs and raw flour, and wash your hands and tools after mixing.
Check the doneness. The edges should be golden and the centers just set.
Chop a chocolate bar. It gives chunks and shards.
Use room temperature eggs. They mix smoothly.
Bake one sheet at a time. It browns evenly.
Use cool sheets. Hot pans spread the dough.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of eggs and flour.
For a salty edge, sprinkle flaky salt on the cookies as they come out of the oven. For a nuttier version, add a cup of toasted pecans or walnuts. A mix of milk, semi sweet, and dark chocolate chunks gives layers of flavor.
If you prefer larger cookies, use a quarter cup scoop and bake for about fourteen minutes. For smaller cookies, use a tablespoon scoop and bake for about eight minutes. Keep the dough chilled between batches if your kitchen is warm, which helps limit spreading.
What to Serve with Chewy Chocolate Chunk Cookies
Serve the cookies warm with cold milk or crumble one over ice cream. For more cookies, try thick bakery chocolate chip cookies, banana bread cookies, hazelnut filled chocolate chip cookies, or homemade baked meringue cookies.
Questions About Chewy Chocolate Chunk Cookies
What makes chewy chocolate chunk cookies chewy?
Brown sugar and slight underbaking keep the centers soft.
Can you make chewy chocolate chunk cookies ahead of time?
Yes. Freeze the dough balls and bake when ready.
Can you freeze chewy chocolate chunk cookies?
Yes, baked or as dough, for three months.
Can I use chocolate chips?
Yes, but chunks melt into bigger pools.
Why did my cookies spread too much?
The butter was too soft or the sheet was hot.
Chewy Chocolate Chunk Cookies
Equipment
- Baking sheet
- Parchment paper
- Hand mixer
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cup chocolate chunks
Instructions
Cooking
- Heat. Heat the oven to 375 F and line a sheet.
- Cream. Beat the butter and sugars until creamy.
- Eggs. Beat in the eggs and vanilla.
- Dry. Mix in the flour, baking soda, and salt.
- Bake. Fold in the chunks and bake 10 to 12 minutes.
