Chocolate Chunk Cookies — These chocolate chunk cookies are made with both chocolate chunks AND chips. These are hands down the BEST chocolate chip cookies I’ve ever made!
Table of Contents
Best Ever Cookies … with Chocolate Chunks!
I’ve been on the quest to find the perfect end-all be-all chocolate chip cookie recipe. And this recipe is as close as I’ve come.
These chunky chocolate chip cookies are so soft, similar to Keebler Soft-Batch Cookies, minus the store-bought taste. And they bake up with the perfect height; not too thick or overly domed and not too thin like flat pancakes.
I stuffed these cookies to the max with both chocolate chips and chocolate chunks. As the cookies bake, the chips retain their shape more than the chunks, which turn into oozing luxurious puddles.
What Makes These Chocolate Chunk Cookies “The Best?”
If you’re looking for an easy, straightforward, chocolate chunk cookie recipe that yields fantastic results, I encourage you to give this one a try. These cookies are as close to my definition of The Perfect Cookie as I’ve come and here are the highlights why I love the recipe:
- No two-day waiting period between making the dough and baking the cookies — and dough chilling is optional.
- No egg plus yolk situation to contend with so nothing is wasted.
- The overall batch size is manageable, about two dozen.
- Each cookie is decent-sized, but not ginormous.
- The cookies get softer, not harder or drier, the next day and continue to stay soft for up to a week.
- The holy grail of cookie qualities are present — thick, puffy, soft, and chewy.
And let’s not forget, there are two kinds of chocolate in every bite! The more the merrier.
Ingredients in Chocolate Chunk Cookies
To make this chocolate chunk cookie recipe, you’ll need:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Bread flour
- Cornstarch
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Bittersweet chocolate
How to Make Chocolate Chunk Cookies
The double chocolate chunk cookies come together quickly, although you do have to chill the dough before baking it (no way around it, sorry!). Let’s review how the cookies loaded with chocolate chunks are prepared:
- Cream together the butter and sugars until light and fluffy.
- Add in the egg and vanilla, then stir in the dry ingredients.
- Add the chocolate chunks and chips last, then scoop the dough into balls.
- Refrigerate the cookie dough balls for about 2 hours before baking them.
- Bake until barely golden brown around the edges, even if slightly undercooked in the center.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
How Long Should You Bake Chocolate Chip Cookies?
I recommend baking 8 to 9 minutes, and not more than 10 minutes, period. I found given the size of my dough mounds, my oven, and my taste preferences, 9 minutes is the magic number for me. Even though the centers will seem underdone at 8 or 9 minutes, as the cookies cool out of the oven, they firm up.
If you wait to pull the cookies until they look done, as they cool they will set up far too firm and crumbly and won’t stay soft and chewy. Don’t overbake.
Cookie Baking FAQs
I used two types of flour in these chocolate chunk cookies, both bread and all-purpose flour. The original recipe just calls for all-purpose but because bread flour adds extra chewiness and since my dream cookie is one with a high degree of chewiness, I utilized a combination of bread flour and all-purpose.
If you don’t have bread flour, solely using all-purpose is fine. Your cookies may not be quite as chewy nor as thick, since bread flour also lends increased structure to baked goods, but they’ll still be plenty good.
Unbaked cookie dough may be refrigerated for up to 5 days prior to baking it, or frozen for up to 3 months
The chewiness comes from the bread flour in this particular recipe (see above for my answer to that FAQ).
To create a soft cookie, you need to use larger amounts of dough. I used about 2.25 ounces dough per cookie. I weighed each mound of dough, but if you don’t have a scale or don’t want to be bothered, that translates to two heaping tablespoons of dough, and with the chocolate pieces dangling off, possibly 3 tablespoons.
I learned when I made those cookies that a larger mass of dough allows the cookie center to remain soft and tender since it never gets the chance to dry out or overbake while the edges crisp up.
I chilled the cookie dough before baking it and always advocate doing so because as dough chills, the flavors marry and cold dough spreads less during baking, resulting in puffier and thicker cookies.
Brown sugar helps cookies stay softer and gives them a richer flavor profile since brown sugar has more depth of flavor than granulated sugar does. Ironically, cookies made with more brown than granulated sugar become softer over time as they absorb atmospheric moisture, rather than drying out.
Where this chocolate chunk cookie recipe veers way off the path compared to any other cookie recipe I’ve ever tried is that it uses cornstarch, and just two mere teaspoons, but enough to work its softening magic. Cornstarch is not only a softening agent, but it’s also a thickening agent. Just as it thickens gravy or soup, it helps to create thick and puffy cookies.
Nope! You may use one or the other, if desired. I was going to make the cookies exclusively using semi-sweet chocolate chips, but I enjoy having a variety of textures and flavors in my cookies, especially when those textures and flavors are of the chocolate variety. I opted to use both semi-sweet chocolate chips and bittersweet chocolate chunks, courtesy of a Trader Joe’s 72% Pound Plus bar.
Recipe Variations to Try
It’s easy to customize this recipe for chocolate chip chunk cookies! You may add up to 12 ounces (roughly 2 cups, but no more) of mix-ins, such as:
- Chopped nuts
- White chocolate chips
- Butterscotch chips
- Diced candy bar pieces
- Dried fruit
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Chocolate Chip and Chunk Cookies
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed (I use light)
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup bread flour or all-purpose flour*, See Notes
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt, optional and to taste
- 6 ounces 1 cup semi-sweet chocolate chips
- 6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks (I use Trader Joe’s 72% Pound Plus bar)
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
- Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the flours, corn starch, baking soda, salt, and mix until just combined, about 1 minute.
- Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
- Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure. Dough mounds will look large for their weight because there’s lots of chocolate pieces adding bulk).
- Place mounds on a large plate or tray, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet.
- Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool (The cookies shown in the photos were baked for 8 minutes, rotated once midway through baking, and have chewy edges with soft pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- *Edited to add May 2013 – I prefer these cookies using exclusively all-purpose flour and have stopped baking them with a combination of all-purpose and bread flour. I am leaving the recipe up as I wrote it back in 2012, but note that I prefer all-purpose because the cookies are softer, more tender, and more moist.
- Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Chocolate Chip Cookie Recipes:
You can check out all of my chocolate chip cookie recipes HERE.
The Best M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!
Softbatch Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!
Mrs. Field’s Chocolate Chip Cookies (Copycat) — If you’ve always wanted to recreate Mrs. Fields cookies at home, this recipe works beautifully and will save you a trip to the mall.
Banana Oatmeal Chocolate Chip Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert!
The Best Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!
The Best Soft and Chewy Chocolate Chip Cookies — One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient! Just one bite and I think you’ll agree!!
Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!
This is a yummy buttery cookie. I did misread the recipe and put in 3/4 cup of white sugar 🙃but they turned out great anyway. I baked 9 minutes and just like mentioned they got darker.
Thanks for the 5 star review, Janice, and glad the extra sugar was just fine and they turned out great anyway!
Wanted to love but even at 10 mins the centers were completely raw
Then simply you need to bake them a bit longer. All ovens, climates, ingredients, exact size of cookie dough balls, etc. will vary and so will baking time. So use your judgment and bake as needed until they are done.
These are delicious and are my absolute go-to chocolate chip cookie recipe. I do cut the chocolate down and they’re still filled with chocolatey goodness!
These are delicious and are my absolute go-to chocolate chip cookie recipe. I do cut the chocolate down and they’re still filled with chocolatey goodness!
Thanks for the 5 star review and that’s great that these are your absolute go to CCC recipe!
These are chilling in the fridge. You might make an asterisk next to the bread flour as it wasn’t until after I had made the dough that I read your preference comment. No biggie, looking forward to them!
Thanks for mentioning it, and I just updated the recipe a bit. It’s from 2012 so nearly a decade now, and trends and habits change over the years. I did update it in 2013 but again just noted it.
Hope the cookies are great!
This is by far the BEST chocolate chip cookie recipe I’ve found after trying a dozen or more recipes from Food Network to Cook’s.
I’ve been using this as my standby CC cookie recipe and the whole family loves it!!
Thanks, Averie!! You are a pro-baker!!
This is by far the BEST chocolate chip cookie recipe I’ve found after trying a dozen or more recipes from Food Network to Cook’s.
I’ve been using this as my standby CC cookie recipe and the whole family loves it!!
Thanks, Averie!! You are a pro-baker!!
Thanks for the 5 star review and I am thrilled to hear these are the BEST chocolate chip cookies you’ve tried, after trying what sounds like the “who’s who” of choc chip cookies from FN to Cooks Country, etc. Thank you for the lovely compliments!! :)
I just made tham earlier and I LOVE THEM! I shouldve used darker brown sugar (I used the medium brown ones) cause they turned out too pals, but using semi-sweet choco chips and dark chocolate chunks, just perfect! I also chilled the dough for almost 3 hours, so they didnt flatten down. I think the cornstarch really makes it soft and chewy, and making the cookies remain in the pan for 5 minutes really help in sort of hardening them a bit cause I tried to remove the first batch immediately after 9 mins, and theyre too soft :))
Im gonna try doing your other recipes, Im so glad I came upon your website <3
I also tried your smores one and theyre also my favorite!
Im excited to try the other recipes!
I just made tham earlier and I LOVE THEM! I shouldve used darker brown sugar (I used the medium brown ones) cause they turned out too pals, but using semi-sweet choco chips and dark chocolate chunks, just perfect! I also chilled the dough for almost 3 hours, so they didnt flatten down. I think the cornstarch really makes it soft and chewy, and making the cookies remain in the pan for 5 minutes really help in sort of hardening them a bit cause I tried to remove the first batch immediately after 9 mins, and theyre too soft :))
Im gonna try doing your other recipes, Im so glad I came upon your website <3
I also tried your smores one and theyre also my favorite!
Im excited to try the other recipes!
Thanks for the 5 star review and glad you love them! I agree about the corn starch and letting them rest on the baking sheet for a few minutes, too. Thanks for trying this as well as other recipes in the future!
Delicious! Absolutely the best chocolate chip cookie recipe. I used the bread flour variation and did not bother with refrigerating the dough. They were perfect. Maybe my oven is not exactly like yours, because I had to increase the temperature to 355 degrees and bake for 9 to 10 minutes. I have tried many different recipes over the years, but this one is the best. Thank you.
Delicious! Absolutely the best chocolate chip cookie recipe. I used the bread flour variation and did not bother with refrigerating the dough. They were perfect. Maybe my oven is not exactly like yours, because I had to increase the temperature to 355 degrees and bake for 9 to 10 minutes. I have tried many different recipes over the years, but this one is the best. Thank you.
Thanks for the 5 star review and glad you think these are absolutely the best chocolate chip cookies! All ovens vary, actually they can vary a ton, so I wouldn’t worry too much about baking time if it differs by a minute or two. Plus, everyone’s exact size of mound of dough can differ, the pan itself, etc. Glad they’re the best for you!
So it’s basically 2 cups all purpose flour if eliminating the bread flour??
Yes correct 2 cups of AP flour.
I made these cookies for a friends birthday and was very impressed. They turned out soft, gooey, and just perfect! I also really liked the chocolate chunks in them. I didn’t put the first batch in the refrigerator, but I did for the second batch and I didn’t notice a difference in size or taste, so I was wondering if it was even necessary to chill them first.
Thanks for the 5 star review and glad they were a hit! For me personally and for many other, if I don’t chill my dough the cookies turn out flatter and thinner so it’s necessary. Maybe in your climate or situation it’s not.
best cookies ever! my go to chocolate chip cookie recipe
Thanks for the 5 star review and glad these are the best ever for you and your go to recipe!