Chocolate Chunk Recipe

Prep

Remove butter from refrigerator 30–60 minutes before starting so it reaches a softened but still cool texture. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and lightly grease if desired.

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

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 until combined.

Combine dry ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and cornstarch until evenly distributed.

Incorporate dry into wet

With the mixer on low speed, gradually add the dry ingredients to the butter mixture in two additions, mixing until just combined and no large streaks of flour remain. Do not overmix; a slightly shaggy dough is fine.

Fold in chocolate and nuts

Using a spatula, fold in the semi-sweet chocolate chunks and optional toasted nuts until evenly distributed. Chill the dough in the refrigerator for 20–30 minutes to firm up slightly — this helps cookies hold shape and produce a slightly thicker, chewier center.

Portion cookies

Remove chilled dough. Using a 2-tablespoon cookie scoop (or a spoon), portion dough into roughly 1.5 inch–2 inch balls and place them 2–3 inches apart on the prepared baking sheets. Slightly press a few extra chocolate chunks into the top of each dough ball for a rustic, chunky appearance.

Bake

Bake in the preheated 350°F (175°C) oven for 10–13 minutes, rotating the pans front to back halfway through if baking two sheets at once. Cookies should be golden at the edges with centers still pale and slightly soft.

Finish and cool

Immediately upon removing from the oven, sprinkle each cookie lightly with a pinch of coarse sea salt. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. If you prefer softer cookies, remove at the lower end of baking time; for crisper edges, bake a minute or two longer.

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep cookies soft, add a slice of bread to the container. For longer storage, freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature.