Chocolate Chunk Cookie Recipe

Prep dry ingredients

Whisk together the all-purpose flour, baking soda, and fine sea salt in a medium bowl until evenly distributed. Set aside.

Cream butter and sugars

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle), cream the softened unsalted butter with the granulated sugar and packed light brown sugar on medium speed until light, fluffy, and pale, about 2–3 minutes. Scrape down the bowl and paddle as needed.

Add eggs and vanilla

Add the eggs one at a time, mixing on low speed until each is incorporated. Mix in the vanilla extract until combined. Scrape the bowl.

Combine wet and dry

With the mixer on low speed, gradually add the flour mixture to the butter mixture and mix just until no streaks of flour remain. Do not overmix — stop when the dough is cohesive and slightly soft.

Fold in chocolate (and nuts)

Using a spatula, fold in the semisweet chocolate chunks until evenly distributed. If using toasted chopped nuts, fold them in here as well.

Chill dough (recommended)

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (up to 24 hours). Chilling firms the dough, reduces spreading, and deepens flavor. If short on time, you can skip chilling but cookies will spread more.

Preheat and portion

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Using a medium cookie scoop (about 2 tablespoons) or a rounded 1.5-inch dough ball (approx. 1.5 oz/45 g), portion the dough onto the prepared sheets, spacing cookies about 2 inches apart to allow for spreading.

Optional shape and top

For bakery-style appearance, press a few extra chocolate chunks onto the top of each dough ball before baking. For larger, chunkier cookies, press gently to flatten each ball slightly so centers bake evenly.

Bake

Bake in the preheated oven for 10–13 minutes, rotating pans halfway through if baking two sheets. Cookies should be golden at the edges but still slightly soft in the centers. Exact time depends on oven and cookie size: aim for 10–11 minutes for softer cookies, 12–13 minutes for chewier/crisp edges.

Finish & cool

Remove the baking sheet from the oven. If using finishing salt, sprinkle a small pinch (about 1/8–1/4 tsp) of coarse sea salt on each warm cookie. Let cookies cool on the baking sheet for 5–10 minutes to set, then transfer to a wire rack to cool completely.

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 can be refrigerated for up to 3 days or frozen for up to 3 months; thaw in the refrigerator overnight before baking.