Chocolate Chunk Cookie Recipe (No Chilling!)

Is there anything better than homemade chocolate chip cookies? This is my go-to cookie recipe that I’ve been making for years because it’s quick (no chill time!), uses standard pantry ingredients, and simply makes the best chocolate chip cookies. I’ve taken them to the next level by using chocolate chunks (because let’s face it, bigger pieces of chocolate in cookies is always a good idea).

Baking fun cookie recipes is one of my favorite things to do. It reminds me of baking with my mom and grandma growing up, who always (always!) had a fresh batch of cookies ready whenever we had company.

This simple chocolate chip cookie recipe (maybe tied with these death by chocolate cookies) is probably my most frequently made variety. I’ve whipped up a batch of these cookies easily over 100 times and counting… and once you try them, I’m sure you will too!

I’ve adapted it into dozens of flavors, like these chewy butterscotch chocolate chip cookies and these fun candy bar cookies, because this recipe is a great base for all of your favorite mix-ins. I also used this recipe as the base recipe to test and perfect my red, white, and blue cookies with m&m and sprinkles too!

Chocolate Chunk Cookie Recipe Ingredients

• Salted Butter. Butter adds richness, tenderness, and structure to cookies. I grew up using salted butter in baking, and still do to this day (especially when baking cookies). If preferred, you can use unsalted butter (which is listed in the ‘recipe variations and substitutions’ section). 
• Granulated Sugar. Not only does the white sugar sweeten your cookies, it actually helps create moist and soft cookies too. 
• Brown Sugar. Brown sugar is used to both sweeten our cookies and also contributes to our recipe being nice and chewy. Both light brown sugar and dark brown sugar work in this cookie recipe. Light brown sugar has a more subtle flavor than dark, due to a lower molasses content, so choose per your preference (or based on whichever one you happen to have in your pantry). Using dark brown sugar will make your cookies just a bit darker in color too.
• Vanilla Extract. Pure vanilla extract adds a lovely depth of flavor to our cookies.
• Large Egg. We use whole eggs in our cookies to help provide structure and leavening in addition to adding moisture to our cookie’s dough.
• Salt. Salt is used in baking to enhance flavors and helps to balance the sweetness of our bake.
• Baking Soda. We are baking soda as our leavening agent in this cookie recipe because it helps create chewy cookies.
• All-Purpose Flour. We’re using all-purpose flour for our cookies for a number of reasons. First, all-purpose flour is ideal for baking cookies because it has the optimal protein range for this type of baking, resulting in chewy cookies when baked properly. Second, it’s a common pantry staple for most people and is easy to find at your local grocery store, Target, Walmart, or Costco.
• Chocolate Chunks. I typically use dark chocolate chunks (like a 62% semi-sweet or 70% bittersweet chocolate) when this chocolate chunk cookie recipe, but you can also use any type of chocolate chip you’d like!

See recipe card below for a full list of ingredients and measurements.

How to make Chocolate Chip Cookies

Preheat the oven and set out baking pans. Preheat your oven to 375°F. Set baking pans aside to use once the dough is ready.

In a large bowl that is microwave-safe, melt the butter in the microwave (this takes about 30 seconds from refrigerated). It’s ok if there are a few solid pieces of butter left. 

Add both sugars, the egg, and the vanilla extract to the melted butter and stir until combined.

Slowly stir in the dry ingredients (the salt, baking soda, and all-purpose flour) until a dough is formed.

Gently stir in the chocolate chunks until they are well distributed throughout the dough.

Using a medium cookie scoop (or approximately 2 Tablespoons) scoop dough onto ungreased cookie sheets, leaving about 2 inches in between dough balls. 

Add a few extra chocolate chips on top of the cookie dough balls if desired (Optional, but recommended).

Bake each tray of cookies for 8-10 minutes. Remove from the oven when the edges look set. For super chewy cookies, do not overbake (they will set up more once pulled from the oven).

Allow the cookies to cool on the baking sheet for a few minutes and then transfer them to a wire rack to cool completely.

Possible Dietary Restrictions?

This chocolate chunk cookie recipe is vegetarian as written. One small modification is needed to make this recipe into a dairy free cookie recipe or a gluten-free cookie recipe: 

• Make this into a dairy free chocolate chunk cookie recipe by replacing the butter with vegetable or canola oil. Typically, oil can be used in place of butter by using ¾ the amount of butter that is called for. So in this recipe, replace the ½ cup of salted butter with 6 Tablespoons of oil and increase the amount of salt used to ½ tsp.
  • Additionally, if you are serving this to someone who cannot have dairy, make sure the chocolate chunks you use are noted to be ‘dairy free’ on the package (many chocolate chips / chocolate chunks have dairy in the ingredients list).
• To make this into a gluten free chocolate chunk cookie recipe, replace the all-purpose flour called for in the recipe with a one-to-one gluten free flour alternative.
  • Additionally, if you are serving this to someone with celiac intolerance it is wise to ensure the chocolate chunks you use are noted to be ‘gluten free’ on the package.

Storing Chocolate Chunk Cookies

Store cooled cookies in an airtight container at room temperature for up to 5 days (if they last that long!). Alternatively, these chewy chocolate chip cookies chocolate chip cookies can also be frozen either before or after baking.

How to Freeze Before Baking

Make the chocolate chip cookie dough as directed in the recipe card. Scoop dough into balls onto a cookie sheet lined with waxed paper and chill them in the freezer for 1 hour. Once the balls of dough are cold and solid, place them into a large plastic freezer bag that is labeled with the recipe title, date it was made, and baking temperature.

Freeze the cookie dough balls for up to 3 months. You can bake these from frozen by placing frozen cookie dough balls onto a baking sheet, and adding 2-3 minutes to the normal baking time noted on the recipe card. 

How to Freeze After Baking

Ensure cookies are completely cool prior to freezing. Store baked cookies in large freezer bags or an airtight container in the freezer for up to 3 months. Separate layers of cookies with parchment paper (this helps prevent them from sticking together). When ready to enjoy, thaw cookies in the refrigerator or on the counter at room temperature.