Chocolate Chunk Chewy Cookies

The first time I baked these chocolate chunk cookies, the rich aroma of melting chocolate filled my kitchen and instantly reminded me of cozy afternoons spent with family, sharing stories and sweet treats.

I remember when unexpected guests arrived, and having these cookies ready made the moment feel warm and effortless, like a sweet embrace.

Ingredients

• All-purpose flour: I always reach for this trusted staple because it gives these cookies their classic chewy texture.
• Baking soda: It helps the cookies rise lightly without losing their soft center.
• Fine sea salt: Adds that subtle contrast that makes the sweetness pop.
• Unsalted butter: Using softened butter ensures the dough comes together perfectly and bakes evenly.
• Light brown sugar: I prefer this for its molasses notes which deepen the flavor and moisture.
• Granulated sugar: Balances sweetness and helps create those crisp edges everyone loves.
• Large eggs: They bind everything and add richness.
• Pure vanilla extract: It gives a warm, comforting background flavor.
• Semi-sweet chocolate chunks: These melt just enough to ooze pockets of goodness without losing their shape.

Instructions

Get Everything Ready:

Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper so the cookies don't stick and bake evenly.

Mix Dry Ingredients:

Whisk together the flour, baking soda, and salt; this ensures even distribution for consistent texture and flavor.

Cream the Butter and Sugars:

Beat the softened butter with brown and granulated sugars until light and fluffy, smelling sweet and buttery as it whips into a creamy base.

Add Eggs and Vanilla:

Mix in eggs one at a time, fully incorporating each before adding the next, then stir in vanilla extract for that lovely aromatic note.

Combine Dry and Wet:

Gradually fold the dry ingredients into the wet mixture until just combined, keeping the dough tender and ready for chocolate.

Fold in Chocolate Chunks:

Distribute the chunks evenly throughout the dough, so each cookie bites into gooey pockets of chocolate.

Shape the Cookies:

Use a scoop or tablespoon to drop dough onto prepared sheets, spacing about 2 inches apart to allow spreading.

Bake to Perfection:

Bake for 10–12 minutes until edges turn golden while centers stay soft, filling your kitchen with irresistible warmth.

Cool Down:

Let cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely for the best texture.

Pin Recipe

This recipe became more than just food when I brought a batch to my friend&s birthday; sharing those warm cookies created a joy-filled memory we still talk about.

Keeping It Fresh

Store your cookies in an airtight container at room temperature for up to a week to keep them soft and chewy just like fresh from the oven.

Serving Ideas That Clicked

Pairing these cookies with a cold glass of milk or a steaming cup of coffee creates the perfect balance that feels like a little indulgence after a long day.

A Time This Recipe Saved the Day

Once, when last-minute guests showed up, whipping these cookies from the freezer stash made me look like a baking hero who always has something sweet ready.

• Don&t forget to pre-scoop and freeze the dough for easy baking later.
• If you run out of vanilla, a splash of almond extract works beautifully as a substitute.
• Always let the cookies cool on the baking sheet first to help them set perfectly.

Pin Recipe

Thanks for spending this kitchen moment with me; I hope these cookies bring as much joy to your home as they do to mine.

Recipe FAQs

→ What type of chocolate works best?

Semi-sweet chocolate chunks provide a perfect balance of sweetness and richness for chewy texture.

→ How can I achieve softer cookie centers?

Baking for 10-12 minutes until edges are golden but centers remain soft ensures tender chewy centers.

→ Can I add nuts to the dough?

Yes, stirring in chopped toasted walnuts or pecans adds a delightful nutty flavor and crunchy texture.

→ Is chilling the dough necessary?

Refrigerating dough up to 24 hours deepens flavor and helps with shaping, though not mandatory.

→ What baking tools are recommended?

An electric mixer or whisk, mixing bowls, measuring tools, parchment-lined sheets, and a cooling rack will streamline preparation.