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Chocolate Chunk Cookies

5 stars based on 22 votes

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.

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 and leveled (preferably King Arthur flour - see note)
  • 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: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
  6. 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

  • 4 stars

    Hi Jen,
    Unfortunately I also experienced the cookies baking flat. I followed the recipe as stated, making sure they were chilled so I’m not sure what’s happened. The flavour is great but they looked more like pancakes than cookies. I’ve never had problems with any of your recipes before, and I’ve made a LOT!

    - Nicole on May 28, 2017 Reply
    • Hi Nicole, So sorry your cookies came out flat! I’m scratching my head on this one…I’ve made these cookies so many times and they always come out puffy. Can I ask what brand of flour you use?

      - Jenn on May 28, 2017 Reply
  • 4 stars

    I made these exactly as the recipe called for. They were delicious, but I also did not get the height I was expecting. When I went back and looked at the picture, perhaps it’s the angle of the photo that made me expect these cookies to be fatter. But they are definitely yummy!

    - Tracy on May 20, 2017 Reply
  • I’ve never refrigerated cookie dough before. Do I let it come to room temperature before cooking? Or scoop/measure it out while still cold and hard?

    - Sheri on May 19, 2017 Reply
    • Hi Sheri, Definitely cook the cookie dough cold – otherwise the cookies will be flat. Enjoy!

      - Jenn on May 19, 2017 Reply
      • 5 stars

        Thanks – they came out delicious, but still decidedly flat. Though I had dough for one extra cookie and baked it on a silicone mat and it definitely had more height. Will use all silicone instead of parchment paper next time. Thanks again!

        - Sheri on May 20, 2017 Reply
  • Hello, I made these cookies and followed the recipe to the T; however, they turned out very cakey. Any suggestions?

    - Donna on May 17, 2017 Reply
    • Hi Donna, When you say cakey, do you mean they were soft?

      - Jenn on May 18, 2017 Reply
  • 5 stars

    These cookies were (as in they have all been eaten up) delicious!

    Due to my impatience the first batch was disappointingly flat; I didn’t refrigerate the dough. So I followed the directions and chilled the dough overnight in the fridge. It truly was the trick to getting the puffy cookies in the picture! My #40 scoop was broken, so I made them a bit smaller with my #20 scoop and baked a few minutes less. They proved to be just the right size cookie for us.

    (I did use light brown sugar and semi-sweet chocolate chips though.)

    Thanks for such a great recipe…especially enjoyed by my son and his friends! It is a keeper!

    - Carie F. on May 9, 2017 Reply
  • 5 stars

    Hi Jenn, thank you for all the wonderful recipes:) I plan to bake these cookies but was just wondering if I could replace the dark brown with granulated brown sugar? Would it affect the final result much?
    Thank you and keep up the good work!:)

    - Elisa on May 6, 2017 Reply
    • Hi Elisa, It should work but be sure to measure by weight, not volume. Please come back and lmk how they turn out!

      - Jenn on May 6, 2017 Reply
  • 5 stars

    These cookies are amazing. Best I have ever made. Can I make these ahead and freeze them?

    - Mariellen Etter on April 30, 2017 Reply
    • Glad you liked them! Yes, they can be frozen.

      - Jenn on April 30, 2017 Reply
  • 4 stars

    Tasty cookies, but I had mixed results and I’m not sure why. I used King Arthur flour, am pretty confident I used the correct ingredient amounts, and chilled the dough 24 hours. (I did substitute dark and semi-sweet chocolate chips.) I even put the dough back in the frig once the cookie sheets were filled. Anyway, some batches baked like yours and some were flatter. A mystery! But still tasting like good chocolate chip cookies.

    - Maret on April 28, 2017 Reply
    • Hi Maret, Glad you enjoyed them! Sounds like either your oven temp was fluctuating or the batter was not mixed evenly.

      - Jenn on April 28, 2017 Reply
  • 4 stars

    This is my go to chocolate chuck cookies. I like baking stuff like this so I can share it with my husband’s coworkers and my kiddos. It tastes amazing! I always make extra to freeze and pull them out when I need them, it stays fresh too.

    - Elizabeth Perez on April 28, 2017 Reply
  • 5 stars

    Love this recipe! My boys enjoy baking chocolate chip cookies and excited to share them with friends.

    - Jasmine Lacsamana on April 27, 2017 Reply
  • 5 stars

    Absolutely DELICIOUS! I’ve tried several of your cookie recipes and so far each and every one of them has been perfect. I usually plan a nice sit-down dinner for Mother’s Day and will be making a pretty cookie sampler with a variety of your cookie recipes for guests to take home. Thank you so much for such great recipes! So glad I found your blog.

    - Nancy A on April 27, 2017 Reply
  • 5 stars

    Made a batch of these cookies over the weekend for family. They came out beautifully, were simple to make and tasted delicious!

    - Megan on April 27, 2017 Reply
  • 5 stars

    Made these cookies last night. I loved the fact that you can make the dough one night , clean up and just cook them another time. These cookies were the best. Just the right amount of sweetness and loved the different flavors of chocolate. Before last night, I was a toll house chocolate chip baker. But, this is my new go to recipe. In fact, I doubled the recipe and froze half the dough for later.

    - Susan Clayman on April 27, 2017 Reply
  • 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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