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Our Love Language is Food > Recipes > Desserts

Published: Sep 19, 2022 · Modified: Oct 9, 2022 by Meredith · This post may contain affiliate links · 14 Comments

Chocolate Chunk Cookie Recipe (No Chilling!)

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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).

A stack of chocolate chunk cookies on a wood board lined with parchment paper, with additional cookies around the scene.

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!

Jump to:
  • Why You Will Love these No Chill Chocolate Chip Cookies
  • Chocolate Chunk Cookie Recipe Ingredients
  • How to make Chocolate Chip Cookies
  • Chocolate Chunk Cookie Variations
  • Expert Tips
  • Storing Chocolate Chunk Cookies
  • Love This Recipe? You May Also Enjoy
  • Chewy Chocolate Chunk Cookies

Why You Will Love these No Chill Chocolate Chip Cookies

Great for freezing for another day! I pretty much always have a batch of these in my freezer for days when you just need a fresh baked cookie. Or you have surprise guests pop over. See the ‘Storage’ section of this blog post for how to freeze balls of cookie dough or freeze the cookies after baking.

Easy to make! Measure, mix, scoop, and bake.

Perfect texture. This recipe just makes the best cookies! With a soft and tender texture, chewy middle, crisp edges, and the perfect ratio of chocolate to cookie… the perfect cookie.

Ready to enjoy in 30 minutes (no chill time needed)! Perfect chocolate chip cookies ready in 30 minutes? Sign me up! Time may vary a bit depending on the size of your baking trays, and how many trays you bake at one time, but this quick cookie recipe is a dessert time winner.

Chocolate Chunk Cookie Recipe Ingredients

Ingredients needed to make the best chocolate chunk cookies.
  • 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.

Process shot showing a stick of butter mostly melted in a large mixing bowl.

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. 

Process shot showing the wet ingredients being mixed together.

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

Process shot showing dry ingredients being incorporated into the wet ingredients to form a dough.

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

Process shot showing the chocolate chunks being added to the dough.

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

Process shot showing a medium cookie scoop being used to place dough balls onto a cookie sheet.

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).

Warm chocolate chip cookies cooling on a wire rack.

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

Alternate Equipment Option

If preferred, you can mix up this cookie recipe in your stand mixer! I recommend using a paddle attachment when doing this. Start with a low speed to cream the butter and sugars together, and increase to medium speed as more ingredients are added.

Chocolate Chunk Cookie Variations

Use unsalted butter. Some purists would say you should always bake with unsalted butter… but I admit I personally love baking with salted butter, especially in cookie recipes. If you’d prefer to use unsalted butter (or that’s what you have in your fridge), swap the butter 1-for-1 and increase the amount of salt to ½ tsp.

Swap out the chocolate chunks for chips or other mix-ins. Need a cookie fix but don’t have any chocolate chunks in your pantry? No worries! You can use your favorite chocolate chips (semi-sweet, dark, or milk chocolate chips all work great), use m&ms, do half toffee bits and chocolate chips (my hubby’s favorite)… have fun with it!

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.

Expert Tips

Get your cookies to all be the same size by using a cookie scoop! While not a necessity, a cookie scoop is a super helpful tool that I use a lot in my kitchen. I personally like to use a medium cookie scoop for this recipe. But if you love large cookies, give a large cookie scoop a try! If you do this, you’ll need to bake your cookies a little longer than noted on the recipe card.

Get your cookies to be perfectly round with “the cookie scoot”! When you pull your cookies out of the oven, use a circular cookie cutter (or a round glass larger than your cookie) to gently “scoot” your cookies in a circular motion to help shift the edges and create perfectly round cookies.

If you love cookies with a chewy texture, do not overbake! If you love soft chocolate chip cookies with chewy center, you’ll want to keep a close eye on your baking time. When the edges of your cookies look golden brown and just set, pull them out of the oven. Your cookies will continue to set up on the pan after they’re out of the oven.

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.

A stack of chocolate chunk cookies on a wood board lined with parchment paper, with additional cookies around the scene.

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Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating & comment below! You can also tag @ourlovelanguageisfood on Instagram & Facebook. Be sure to subscribe to our weekly newsletter to get free recipes sent directly to your inbox!

A stack of chocolate chunk cookies on a wood board lined with parchment paper, with additional cookies around the scene.

Chewy Chocolate Chunk Cookies

Meredith
A simple, delicious, and chewy chocolate chunk cookie recipe that results in awesome cookies every time! These chocolate chunk cookies are made with standard ingredients, and there is no chill time needed before baking. A great recipe any time of year.
5 from 19 votes
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 18 Cookies
Calories 187 kcal

Equipment

  • Large Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon
  • Medium Cookie Scoop
  • Cookie Sheets

Ingredients
  

  • ½ C salted butter, melted
  • ½ C granulated sugar
  • ½ C brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 + ½ C all-purpose flour
  • 6 oz chocolate chunks (semi-sweet or bittersweet)

Instructions
 

  • Preheat your oven to 375°F. Set baking pans aside to use once the dough is ready.
  • In a large, microwave-safe mixing bowl, melt the butter in the microwave (this takes about 30-45 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 bowl and stir until combined.
  • Slowly stir in the salt, baking soda, and all-purpose flour until a dough is formed.
  • 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.
  • 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.
  • Serve and enjoy! Enjoy chocolate chunk cookies warm or cool.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Notes

*Note: this cookie recipe can be mixed up in a stand-mixer with a paddle attachment if preferred
*Get your cookies to all be the same size by using a cookie scoop! For the perfect chocolate chunk cookies, I like to use a medium cookie scoop.
*Get your cookies to be perfectly round with “the cookie scoot”! When you pull your cookies out of the oven, use a circular cookie cutter (or a round glass larger than your cookie) to gently “scoot” your cookies in a circular motion to help shift the edges and create perfectly round cookies.
*Recipe Variations and Substitutions:
  • Swap out the chocolate chunks for chips or other mix-ins. If preferred, you can use your favorite chocolate chips (semi-sweet, dark, or milk chocolate), use m&ms, do half toffee bits and chocolate chips (my hubby’s favorite), etc.
  • Use unsalted butter. If you’d prefer to use unsalted butter (or that’s what you have in your fridge), swap the butter 1-for-1 and increase the amount of salt to ½ tsp.

Nutrition

Calories: 187kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 23mgSodium: 110mgPotassium: 78mgFiber: 1gSugar: 15gVitamin A: 176IUCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!

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Comments

    5 from 19 votes (13 ratings without comment)

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    How many stars would you give this recipe?




  1. st4rl1ght says

    November 15, 2024 at 10:35 pm

    5 stars
    tasted amazing, although i did not add vanilla extract and used dark brown sugar instead of normal brown sugar, but these did not affect the recipie. siblings couldnt stop eating this, highly recommend!

    Reply
    • Meredith says

      November 17, 2024 at 10:48 am

      so happy to hear that you and your siblings loved these! thanks for giving the recipe a try 🙂

      Reply
  2. T Robinson says

    September 12, 2024 at 2:14 pm

    5 stars
    So delicious, its a family favorite. I used chocolate chunks in one batch and white chocolate and dried cranberries in another. Thank you for sharing

    Reply
    • Meredith says

      September 12, 2024 at 3:54 pm

      So happy to hear that this is a family favorite for you too!!

      Reply
  3. Julie says

    June 08, 2024 at 10:04 pm

    5 stars
    My 14 year old just made these and they are delicious! Two thumbs up from our house!

    Reply
    • Meredith says

      June 12, 2024 at 9:00 pm

      So happy to hear this Julie!! And way to go to your 14 year old!!

      Reply
  4. Sarah says

    February 01, 2024 at 9:38 pm

    5 stars
    These cookies were amazing! Love how they are chewy and generously sized. My whole family loved them – will definitely make again!

    Reply
    • Meredith says

      February 01, 2024 at 9:41 pm

      YAY!! So happy to hear the whole family loved these, thank you for giving the recipe a try!

      Reply
  5. Sarah says

    February 01, 2024 at 8:53 pm

    These are SO good! I love that they are chewy and generously sized. I had a 3oz dark chocolate salted caramel bar and supplemented the rest with regular chocolate chips and loved the flavors.

    Reply
    • Meredith says

      February 01, 2024 at 9:40 pm

      OOOHHHH pro move on the chocolate bar + chips!! So happy to hear you enjoyed these Sarah 🙂

      Reply
  6. Ed says

    February 18, 2023 at 8:58 am

    5 stars
    Fantastic!! I will definitely make these again.

    Reply
    • Meredith says

      February 18, 2023 at 2:13 pm

      So glad to hear you enjoyed them!

      Reply
  7. Vivienne says

    September 20, 2022 at 4:03 pm

    5 stars
    Excellent! I love the chunks. The Scharffen Berger Chocolate chunks (shown in the picture) = Perfection. Of course warm is best. Try microwave for 10 seconds.

    Reply
    • ourlovelanguageisfood says

      September 20, 2022 at 5:52 pm

      Glad you loved these too (and yes, I love baking with their chocolate!). Microwaving a cooled cookie for 10-seconds is the pro tip we all needed – thank you!

      Reply

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Hi, I'm Meredith!

I am a Midwest-based foodie and mom working full time by day and sharing my passion for all things food by night. Follow along for great recipes to share with your family and friends. I've got you covered for breakfast, dinner, snack-time, parties, desserts, drinks, and more!

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