Chocolate Chunk Cookies

4.89 from 17 votes

Chocolate Chunk Cookies

Decadent chocolate chunk cookies are studded with both milk and semi-sweet chocolate bits for the perfect bite every time!

Prep Time5

Cook Time7

Total Time12

Course: Dessert

Cuisine: American

Servings: cookies

Author: Kristyn Merkley

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.

Store cookie dough covered with plastic wrap and in an airtight container in the fridge for 3-4 days, or in the freezer for about 3 months. See How to Freeze Cookie Dough for tips.

Store baked cookies, cooled, in an airtight container at room temperature for about 5 days, or keep them in an airtight freezer-safe container for about 3 months.

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