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A good chocolate chip cookie recipe is a delicious dessert and all, but if you are a chocolate lover like us, you want CHUNKS of chocolate in every bite. Look no further for the perfect cookie, these chocolate chunk cookies are sure to please your chocolate-loving palate!
Use your favorite type of chocolate, or live it up and mix it up! We love to use some milk and semi-sweet to give it that extra depth of flavor.
These are perfect for sharing, and hard to eat just one. These cookies are so easy to make, you’ll be dipping them in a glass of milk in no time!
Try Chocolate Chip M&M Cookies, or a Giant Chocolate Chip Cookie for another tasty twist!
Why we think you’ll love it:
- Loads of chocolate. We like to use a mix of semi-sweet and milk chocolate chunks for extra chocolate goodness.
- Freeze for later. We love to freeze cookie dough balls so we can have warm chocolate chunk cookies ANY time!
- Bakes up in minutes! From start to finish, you will be dunking this easy cookie recipe in under 20 minutes.
Chocolate Chunk Cookie Ingredients and Substitutions
- 1 cup brown sugar – For chewier cookies, decrease the granulated sugar to ½ cup and increase the brown sugar to 1½ cups.
- 1 cup granulated sugar
- ½ cup butter, unsalted – see How to Soften Butter Quickly
- ½ cup vegetable oil
- 2 large eggs – Room temperature eggs incorporated better than cold eggs.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract – or almond extract
- 3 cups all-purpose flour – see How to Measure Flour
- 8-12 ounces chopped milk chocolate, semi-sweet chocolate, or dark chocolate (or mix) – We like to use a mix of semi-sweet and milk chocolate chunks. We usually chop the chocolate with a sharp chef’s knife. Another idea is to freeze the chocolate bars and use a kitchen mallet to break them into chunks while still in the package.
- optional – add flaky sea salt to the top of the cookie dough balls before baking
How to Make Chocolate Chunk Cookies
- DOUGH. Cream butter, oil, granulated sugar, and brown sugar in a stand mixer (or hand mixer in a bowl). Add eggs and beat until fluffy.
- Add baking soda, salt, baking powder, vanilla, and flour. Mix until incorporated.
- Fold in chocolate chips, and scoop onto a lightly greased baking sheet. To make them look pretty, we add 3-5 pieces of chocolate to the top of each cookie dough ball. Optional, add flaky sea salt to the top of the cookie dough balls before baking.
- BAKE. Bake at 350°F for 8-10 minutes. Cool on the pan for 1-2 minutes before transferring to a wire rack.
Kristyn’s Recipe Tips
- Mix in the dry ingredients until just combined. Over-mixing can cause the gluten in the flour to over-activate, which can cause the texture to toughen.
- For thicker cookies with a browned outside and soft inside, bake frozen cookie dough balls, adding 2-3 extra minutes. Cool on the pan.
- Use a mini cookie scoop or tablespoon, and bake for 5-6 minutes. Use an ice cream scoop for a larger cookie and bake for 10-12 minutes.
- We usually take the cookies out of the oven right at the 8-minute mark and then let them finish cooking internally as they cool on the hot pan for a few minutes for the perfect chewy finish.
- To help the cookies stay soft longer, we like to add a piece of white bread to the storage container.
Chocolate Chunk Cookies
Decadent chocolate chunk cookies are studded with both milk and semi-sweet chocolate bits for the perfect bite every time!
Ingredients
- 1 cup brown sugar
- 1 cup sugar
- ½ cup butter, unsalted
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 8-12 ounces chopped chocolate, milk, semi-sweet or dark (we use milk and semi-sweet)
- flaky sea salt, optional
Instructions
- Cream butter, oil, granulated sugar, and brown sugar in a stand mixer (or in a bowl with a hand mixer). Add eggs and beat until fluffy.
- Add baking soda, salt, baking powder, vanilla, and flour and mix until incorporated.
- Fold in chocolate chips, and scoop onto a lightly greased baking sheet. If desired, add 3-5 pieces of chocolate and flaky sea salt to the top of each cookie dough ball before baking.
- Bake at 350°F for 8-10 minutes. Cool on the pan for 1-2 minutes before transferring to a wire rack.
Video
Notes
Recipe Tips.
- Mix in the dry ingredients until just combined. Over-mixing can cause the gluten in the flour to over-activate, which can then cause the texture to toughen.
- For thicker cookies with a browned outside and soft inside, bake frozen cookie dough balls, adding 2-3 extra minutes. Cool on the pan.
- Use a mini cookie scoop or tablespoon, and bake for 5-6 minutes. Use an ice cream scoop for a larger cookie and bake for 10-12 minutes.
- We usually take my cookies out of the oven right at the 8-minute mark and then let them finish cooking internally as they cool on the hot pan for a few minutes.
- To help the cookies stay soft longer, we like to add a piece of white bread to the storage container.
Nutrition
Calories: 141kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 124mg, Potassium: 53mg, Fiber: 1g, Sugar: 15g, Vitamin A: 92IU, Calcium: 15mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store cookie dough?
Cover the dough with plastic wrap and store it in an airtight container in the fridge for 3-4 days. You can also store cookie dough in the freezer for about 3 months. See How to Freeze Cookie Dough for tips.
How to store cookies?
Once the cookies have cooled, transfer them to an airtight container and store them at room temperature for about 5 days, or keep them in an airtight freezer-safe container and they’ll last for about 3 months.
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This recipe was originally published May 2022.
This is not as good as some other recipes I’ve done. It’s good, but it feels like it’s missing something. Also, I don’t like I have to flatten out the dough before baking, unlike some other recipes I’ve done.
Thanks for the feedback and giving the recipe a try!
Yum!!! Love this recipe! Thank you!
I like any variety of chocolate chip cookies. They are all so good. Really like the chocolate chunks!
I was craving chocolate and found this recipe. So easy to whip up in minutes, and the result was AMAZING—great tip about not overmixing the dough.
These were delicious! My only regret is that I wish I doubled the recipe!
These chocolate chunk cookies are so delicious and so easy to make! LOVE the chocolate chunks in the cookie batter.
I didn’t think that using chocolate chunks would make much a difference over regular chocolate chips- I was pleasantly surprised. The dough is also amazing you can get a fully cooked and brown cookie and still have a soft chewy inside.
These cookies are chewy & delicious!! The bigger the chocolate pieces, the better!!