Chocolate Chunk Recipe
Morsels of milk, semisweet and dark chocolate chips. Drizzled with chocolate syrup.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cookie Dough
Finishing
Method
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a large bowl or stand mixer fitted with the paddle attachment, cream the softened unsalted butter with the granulated sugar and light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly mixed.
With the mixer on low, gradually add the dry ingredients to the butter mixture and mix just until incorporated. Do not overmix.
Using a spatula, fold in the milk, semisweet, and dark chocolate chips until evenly distributed throughout the dough.
Using a 1.5 tablespoon cookie scoop (or rounded tablespoon), portion dough onto prepared baking sheets, spacing cookies about 2 inches (5 cm) apart to allow for spreading. Slightly press a few extra chocolate chips onto the tops for an attractive chunked look.
Baking and Finishing
Bake
Bake in the preheated oven for 10–12 minutes, or until edges are lightly golden and centers are still soft. Rotate pans halfway through baking for even color.
Cool
Remove cookies from the oven and let them rest on the baking sheet for 3–5 minutes to firm up, then transfer to a wire rack to cool completely, about 20–30 minutes.
Drizzle with chocolate syrup
Once cookies are cooled, place them on a platter or wire rack with a tray underneath. Drizzle chocolate syrup over the tops in a back-and-forth motion to lightly coat; use approximately 1/2 to 1 tablespoon syrup per cookie depending on size. Allow the drizzle to set for a few minutes.
Optional finishing touch
If desired, sprinkle a tiny pinch (a few grains) of coarse sea salt onto each cookie immediately after drizzling to enhance the chocolate flavor.
Serve and store: Serve the Chocolate Chunk cookies at room temperature. Store in an airtight container at room temperature up to 4 days, or freeze baked cookies for up to 2 months.