Chocolate Chunk Cookies Recipe
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.
Servings: 18 Cookies
Calories: 187kcal
Equipment
Ingredients
- ½ C salted butter, softened (a little melted is ok)
- 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, soften the butter in the microwave (this takes about 30 seconds from refrigerated). It’s ok if parts of it get's a little melted.
- 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: 187kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 78mg | Fiber: 1g | Sugar: 15g | Vitamin A: 176IU | Calcium: 15mg | Iron: 1mg
