Chocolate Chunk Cookie Recipe

Cookie Dough

1. 1

   Prep

   Remove the butter from the fridge and cut into roughly 1/2-inch cubes so it softens quickly. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats.

2. 2

   Cream butter and sugars

   In a large bowl or stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and packed light brown sugar. Beat on medium speed 2–3 minutes until light and fluffy, scraping the bowl down once.

3. 3

   Add eggs and vanilla

   Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Add the vanilla extract and mix briefly to combine.

4. 4

   Combine dry ingredients

   In a separate bowl whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, kosher salt, and cornstarch until evenly distributed.

5. 5

   Incorporate dry into wet

   With the mixer on low speed, gradually add the dry ingredients to the butter-sugar-egg mixture in two additions. Mix just until a shaggy dough forms and no streaks of flour remain; avoid overmixing to keep cookies tender.

6. 6

   Add chocolate chunks

   Fold in the chocolate chunks with a spatula (or mix on very low) until evenly distributed throughout the dough.

7. 7

   Portion the dough

   Using a 2-tablespoon scoop (or a rounded 1.5-inch cookie scoop), portion dough onto the prepared baking sheets, spacing cookies 2 inches apart. For larger cookies, use a 3-tablespoon scoop and space accordingly.

8. 8

   Chill (optional but recommended)

   Chill the scooped dough on the baking sheet in the refrigerator for 15–30 minutes to help the cookies spread less and stay thicker and chewier. If short on time, proceed to bake immediately.

9. 9

   Bake

   Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes for 2-tablespoon cookies (12–14 minutes for larger). Cookies are done when the edges are set and the centers still look slightly soft and glossy.

10. 10

    Finish and cool

    Remove the baking sheet from the oven and let cookies cool on the sheet for 5 minutes to finish cooking. If desired, sprinkle a small pinch of flaky sea salt on each warm cookie. Transfer cookies to a wire rack to cool completely.

11. 11

    Storage

    Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 1 month. Cookie dough balls can be frozen on a tray then transferred to a freezer bag for up to 2 months; bake from frozen adding 1–2 minutes to bake time.