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Chocolate Chunk Cookies

5 stars based on 10 votes

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It may seem strange that I’ve been blogging for eight years but have never shared a single plain chocolate chip cookie recipe with you. The truth is that I’ve been baking chocolate chip cookies since the fifth grade, and have yet to come across a recipe that’s markedly better than the back-of-the-bag Nestlé Toll House version that everyone knows and loves. It’s not for lack of trying — I’ve rested the dough overnight to develop flavor, browned the butter, experimented with different varieties of flour, and so on. But to me, the difference in taste never justifies the extra time or effort. That said, the Toll House recipe isn’t perfect (sorry Toll House!). If you follow the recipe as is, the cookies often come out disappointingly flat. Over the years, I’ve tweaked the recipe to make it more reliable and just a little bit tastier. I use less sugar, more flour, two types of high quality chocolate instead of ordinary chocolate chips, and I always chill the dough before baking. The result is a chocolate chunk cookie that’s tender, puffy, and fudgy with perfectly crisp edges — guaranteed.

ingredients

To begin, combine the butter and both sugars in the bowl of an electric mixer.

cookie-dough-1

Beat until light, fluffy, and cafe au lait-colored. Scrape down the sides and bottom of the bowl as necessary.

cookie-dough-2

Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl.

cookie-dough-3

Add the salt and baking soda and beat briefly until evenly combined.

cookie-dough-4

Add the flour and both chocolates.

cookie-dough-5

Mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.

cookie-dough-6

Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. When you’re ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Drop the dough in 1.5-tablespoon balls onto prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.)

ready-to-bake

Bake for 11-13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

cooling-on-rack

Enjoy!

Chocolate-Chunk-Cookies-1

Chocolate Chunk Cookies

Servings: About 3 dozen cookies
Prep Time: 15 Minutes

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 3/4 cup packed dark brown sugar (fine to substitute light)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2-1/2 cups all purpose flour, spooned into measuring cup and leveled-off with a straight edge
  • 6 oz bittersweet chocolate, best quality such as Ghriardelli, roughly chopped
  • 2 oz milk chocolate, best quality such as Ghirardelli, finely chopped

Instructions

  1. In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
  2. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
  3. Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
  4. Drop the dough in 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11-13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
  5. Note: If time allows, let the dough rest in the fridge overnight - the flavor improves. If you're impatient to even wait a few hours for the dough to firm up in the fridge, you can form the dough into balls on the baking sheet and chill in the fridge until firm, about 30 minutes.

Nutrition Information

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  • Serving size: 1 cookie
  • Calories: 143
  • Fat: 7g
  • Saturated fat: 4g
  • Carbohydrates: 19g
  • Sugar: 12g
  • Fiber: 1g
  • Protein: 2g
  • Sodium: 76mg
  • Cholesterol: 24mg

Reviews & Comments

  • 5 stars

    I baked these with my 8-year-old daughter this afternoon and they are so good! I might add a little more chocolate next time but other than that, perfect.

    - Camie on April 24, 2017 Reply
  • 5 stars

    Thank you!!! Finally, a chocolate chip cookie with the texture I have long been searching for. My kids have requested that I use semi-sweet chips the next time, but other than that tweak, this recipe is perfect.

    - Jacquie Rohricht on April 24, 2017 Reply
  • Mine flattened. They taste good but look like crepes. I followed the recipe to a ‘T’. Did anyone else experience this? What did I do wrong?

    - Jennifer on April 24, 2017 Reply
    • Hi Jennifer, So sorry you had a problem with the cookies flattening — is there any chance you could’ve made a measuring mistake? They should definitely not flatten out like crepes. How long did you let the dough cool in the fridge?

      - Jenn on April 24, 2017 Reply
      • I don’t think I made any measuring mistakes. I am going to reattempt the recipe to be sure. I let the dough chill for 14 hours before baking. I have tried so many recipes and always end up with flat cookies! I don’t understand it. I use a lot of generic/store brand staples. Could that be the problem? You might also try investing in a digital kitchen scale – it’s the best way to get accurate measurements for baking. This is the one I have.

        - Jennifer on April 24, 2017 Reply
        • Hmmm, that’s definitely long enough in the fridge! I’d be surprised if generic ingredients made that big of a difference but if you want to give it another try, I highly recommend King Arthur All Purpose Flour for baking. Some other thoughts: is it possible you used baking powder instead of baking soda? Are you using standard measuring cups? Could your oven temp be off?

          - Jenn on April 24, 2017 Reply
  • 5 stars

    Love this recipe! These cookies are crispy on the edges and chewy in the center. One question, though: Why are my cookies not puffy? I love the way they turn out, but they do not stay puffy once I take them out of the oven to cool.

    - Pam on April 24, 2017 Reply
    • Hi Pam, glad you like the cookies! If they flattened out once you removed them from the oven, it may be that they need just a few more minutes of baking time. (If they flatten when they cool, it usually means they haven’t completely set.)

      - Jenn on April 24, 2017 Reply
  • 5 stars

    As soon as I saw the picture of these cookies, I knew I was going to make them. They did not disappoint! I thought they might be too sweet with this amount of sugar, but they were just perfect. They kept a nice, round shape and stayed chewy in the center, which I love. They took 12 minutes in my gas oven on a dark cookie sheet with parchment paper. Highly recommended! Thanks, Jen :)

    - Vicki Frederick on April 23, 2017 Reply
  • 5 stars

    Absolute perfection. This is how chocolate chip cookies should taste. This will be my go to recipe. Thank you!!! I made a second batch and added 1 tbls of bourbon…..only because my boyfriend asked me to. They were good too, but not as good as your original.

    - Jacquie on April 22, 2017 Reply
  • 5 stars

    Absolutely amazing! I sprinkled mine with Maldon salt before baking. I thought they would be too “adult” tasting for my kids but they gobbled them all up immediately. This recipe does NOT contribute to my weight loss! This definitely replaces the Nestle recipe. Thank you!

    - Kristin on April 22, 2017 Reply
  • Why don’t you have the print out of the recipe set up for a 3 by 5 or 4 by 6 card. It would be much easier to put in a recipe box.

    - Jeanne Shehan on April 22, 2017 Reply
    • I’ll look into adding that feature, Jeanne. Thank you for the suggestion.

      - Jenn on April 23, 2017 Reply
  • I’m looking forward to trying this recipe as I also had the “flat cookie” syndrome and gave up making Toll House cookies. However, since I have plenty of chocolate chips on hand (semi-sweet and dark), I’m wondering if I could substitute them without adversely impacting the overall results. I realize they wouldn’t have the taste of better quality chocolate.

    - Maret on April 22, 2017 Reply
    • Hi Maret, You can absolutely use chocolate chips here – the cookies will still be wonderful. I’d use about 1-1/2 cups.

      - Jenn on April 22, 2017 Reply
  • 5 stars

    Another “Blue Ribbon Recipe” Jenn! These were delicious and easy! I love that you can keep the dough in the fridge for a while and make a dozen cookies fresh each day. Thank you for another great recipe!!

    - Jim on April 22, 2017 Reply
  • 5 stars

    Made these today and they are fantastic. Best chocolate chip I’ve made In a long time. Letting the dough rest in the fridge definitely made a difference.

    - Jennifer Weinberg on April 21, 2017 Reply
  • 5 stars

    Love that you used both brown and granulated sugars!! The texture difference it made was huge!!! I also am a big fan of using a mix of chocolate in cookies. Some people in our house are milk choc fans and others aren’t. I like my cookies a bit “under baked” and gooey, so my baking time was more in the 9-10 min range, but so so good!!

    - Maria on April 21, 2017 Reply
  • 5 stars

    Just made these.
    And it is all gone.

    - Sarah Sali-Serio on April 20, 2017 Reply

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