Chocolate Chunk Recipe
Classic, buttery cookie dough packed with rich chocolate chunks. Simple, smooth, and dangerously good—this is the foundation of everything we do.
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Ingredients
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Cookie Dough
Method
Cookie Dough
- 1
Prepare
Bring the unsalted butter to room temperature so it's soft but still slightly cool to the touch (about 30–60 minutes on the counter). Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a nonstick liner.
- 2
Cream butter and sugars
In a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), combine 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 3/4 cup packed light brown sugar. Beat on medium speed for 2–3 minutes until the mixture is pale, smooth, and slightly fluffy. Scrape down the bowl as needed.
- 3
Add eggs and vanilla
Add the 2 large eggs one at a time, beating about 20–30 seconds after each addition until fully incorporated. Add 2 teaspoons pure vanilla extract and mix just until combined. Do not overmix.
- 4
Combine dry ingredients
In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, and 1 teaspoon cornstarch until evenly distributed. Cornstarch keeps the cookies tender and slightly cakey in the center.
- 5
Mix dry into wet
With the mixer on low speed, gradually add the dry ingredient mixture to the wet mixture in 2–3 additions. Mix just until no streaks of flour remain. The dough should be soft, slightly sticky, and cohesive—do not overwork.
- 6
Fold in chocolate
Remove the bowl from the mixer and, using a spatula, fold in 2 cups semisweet chocolate chunks until distributed evenly. Press a few extra chunks into the exterior of dough balls later for an attractive finish, if desired.
- 7
Portion dough
Using a 2-tablespoon cookie scoop (or a tablespoon and a little extra weight if you prefer smaller cookies), portion dough into 1 1/2-ounce (approx.) balls and place them on the prepared baking sheets about 2–2.5 inches apart to allow spreading. For fewer, larger cookies, use a 3-tablespoon scoop and space 3 inches apart.
- 8
Optional chill
For thicker, chewier cookies and more controlled spread, refrigerate the scooped dough on the tray for 20–45 minutes. If baking immediately, proceed to the next step.
- 9
Bake
Bake in the preheated 350°F (175°C) oven for 10–13 minutes for 2-tablespoon cookies, until the edges are golden and the centers look set but still soft. For larger cookies, bake 13–16 minutes. Rotate the baking sheet halfway through baking for even color.
- 10
Finish and cool
Remove cookies from the oven. While still warm, optionally sprinkle with a light pinch of flaky sea salt (about 1/4 teaspoon divided across the batch). Let cookies cool on the baking sheet for 5–7 minutes to firm up, then transfer to a wire rack to cool completely.
- 11
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies up to 3 months, or freeze shaped dough balls on a tray then transfer to a bag for up to 3 months; bake from frozen adding 1–2 minutes to bake time.