Chocolate Chunk Cookies Recipe

I always get hyped when i bake these chocolate chip cookies because they got the perfect blend of chewy centers and crispy edges with some nuts tossed in if im feelin extra, and it instantly takes me back to those lazy afternoons spent in a messy kitchen that just feels like home.

I love making these Chocolate Chunk Cookies because they combine essential ingredients like 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, salt, unsalted butter, granulated and brown sugar, eggs, and vanilla extract. I think semisweet chocolate chunks adds antioxidants while the blend of fats and sugars gives quick energy.

Ingredients

• All-purpose flour gives energy and structure to cookies but lacks fiber.
• Unsalted butter adds rich flavor and tender texture though it’s high in fat.
• Eggs bind ingredients and provide protein plus moisture for a soft center.
• Vanilla extract boosts aromas and sweetness with subtle, smooth flavor notes.
• Semisweet chocolate chunks deliver pockets of melt in your mouth sweetness and antioxidants.
• Chopped walnuts add crunch and healthy fats if you choose to include them.
• Granulated and brown sugars sweeten cookies

  Ingredient Quantities

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chunks
  • 1 cup chopped walnuts or pecans (optional)

  How to Make this

  Print Recipe (No Advertisments)

  1. Preheat your oven to 375°F and line a few cookie sheets with parchment paper.
  
  2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  
  3. In a large bowl, beat 1 cup unsalted butter (softened) with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until the mixture looks creamy.
  
  4. Add in 2 large eggs, one at a time, and then stir in 2 teaspoons vanilla extract until everything’s mixed.
  
  5. Gradually blend the dry ingredients into the butter mixture. Don’t over mix it or your cookies might turn out tough.
  
  6. Fold in 2 cups semisweet chocolate chunks until they are evenly distributed throughout the dough.
  
  7. If you’d like to include nuts, fold in 1 cup chopped walnuts or pecans now.
  
  8. Scoop rounded tablespoonfuls of dough onto your prepared cookie sheets, spacing them approx 2 inches apart.
  
  9. Bake in your preheated oven for about 9-11 minutes until the edges start to turn light brown; the centers might still seem soft.
  
  10. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

  Equipment Needed

  1. Oven
  2. Cookie sheets lined with parchment paper
  3. Medium bowl and whisk for mixing the dry ingredients
  4. Large bowl and an electric mixer to beat butter and sugars
  5. Measuring cups and spoons
  6. Rubber spatula for folding ingredients
  7. Tablespoon or cookie scoop for portioning the dough
  8. Wire cooling rack for cooling cookies after baking

  FAQ

  • Q: Can i use different types of nuts?
    A: Yea, sure you can swap walnuts for pecans or even skip them altogether if you don’t like nuts. It might change the flavor just a little.
  • Q: Do i really need to chill the dough before baking?
    A: Chilling helps the dough tighten up and stops the cookies from spreading too much. If you’re in a hurry, you can skip it but you may end up with flatter cookies.
  • Q: How can i get the cookies extra chewy or crispy?
    A: For chewier cookies, take them out just before they’re fully set and let them cool on the tray. For crispier ones, bake them a tad longer than usual.
  • Q: Can i freeze the dough or baked cookies?
    A: Yup, you can freeze the dough in an airtight container for up to 3 months. You can also freeze baked cookies, but they might lose some crispness when thawed.
  • Q: What if i dont have eggs, can i use substitutes?
    A: Eggs are important to bind the dough, but if you are allergic or out of eggs, you can try using applesauce or a flax egg substitute. Just know that the texture might be slightly different.

  Chocolate Chunk Cookies Recipe Substitutions and Variations

  • All-purpose flour: You can swap it for whole wheat pastry flour if you want a nuttier flavor and a bit more fiber in your cookies
  • Unsalted butter: Try using an equal amount of margarine or even vegetable shortening if you’re looking for a dairy free option
  • Eggs: If you’re out of eggs, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water for each egg as a binder
  • Vanilla extract: You can substitute 2 teaspoons of maple syrup if you dont have vanilla extract handy

  Pro Tips

  1. Make sure your butter and eggs are at room temp so they mix in nice and smooth – if they’re too cold or too warm, it can mess up the cookies.
  2. Dont overmix the dough once you add the flour. Stir just enough so everything comes together or the cookies might turn out tough.
  3. Try using a cookie scoop; it helps in making sure each cookie is about the same size and bakes evenly every time.
  4. Let your cookies sit on the sheet for a few minutes after you take them out of the oven – they firm up a bit as they cool and that makes them easier to move without breaking.

  

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  Chocolate Chunk Cookies Recipe

  My favorite Chocolate Chunk Cookies Recipe

  Print Recipe

  Equipment Needed:

  1. Oven
  2. Cookie sheets lined with parchment paper
  3. Medium bowl and whisk for mixing the dry ingredients
  4. Large bowl and an electric mixer to beat butter and sugars
  5. Measuring cups and spoons
  6. Rubber spatula for folding ingredients
  7. Tablespoon or cookie scoop for portioning the dough
  8. Wire cooling rack for cooling cookies after baking

  Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chunks
  • 1 cup chopped walnuts or pecans (optional)

  Instructions:

  1. Preheat your oven to 375°F and line a few cookie sheets with parchment paper.
  
  2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  
  3. In a large bowl, beat 1 cup unsalted butter (softened) with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until the mixture looks creamy.
  
  4. Add in 2 large eggs, one at a time, and then stir in 2 teaspoons vanilla extract until everything’s mixed.
  
  5. Gradually blend the dry ingredients into the butter mixture. Don’t over mix it or your cookies might turn out tough.
  
  6. Fold in 2 cups semisweet chocolate chunks until they are evenly distributed throughout the dough.
  
  7. If you’d like to include nuts, fold in 1 cup chopped walnuts or pecans now.
  
  8. Scoop rounded tablespoonfuls of dough onto your prepared cookie sheets, spacing them approx 2 inches apart.
  
  9. Bake in your preheated oven for about 9-11 minutes until the edges start to turn light brown; the centers might still seem soft.
  
  10. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!