Description

These irresistible chocolate chunk cookies are soft, chewy, and loaded with gooey chocolate chunks. Perfectly golden on the outside and tender on the inside, they’re a classic treat that satisfies any sweet tooth. Whether for a cozy afternoon snack or a party favorite, these cookies are guaranteed to impress.

Ingredients

Scale

2 1/4 cups (280 g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (230 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (160 g) packed brown sugar
1 tsp pure vanilla extract
2 large eggs, room temperature
2 cups (340 g) semi-sweet chocolate chunks
Optional: 1/2 cup (50 g) chopped nuts (e.g., walnuts or pecans)

Instructions

Preheat the oven: Set your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth (about 2–3 minutes).
Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Add chocolate chunks: Fold in the semi-sweet chocolate chunks and nuts (if using).
Shape cookies: Scoop about 1 1/2 tablespoons of dough per cookie and place them on the prepared baking sheets, leaving about 2 inches of space between each.
Bake: Bake in the preheated oven for 9–11 minutes, or until the edges are lightly golden but the centers remain soft.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Variations: Swap the semi-sweet chocolate chunks for white chocolate or dark chocolate. Add 1 tsp of cinnamon for a spiced twist.
Serving Tip: These cookies pair perfectly with a glass of cold milk or a warm cup of coffee.
Allergy Tip: Use gluten-free all-purpose flour for a gluten-free option. Replace butter with plant-based alternatives and use flaxseed eggs for a vegan version.
Storage Tip: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast, Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cookie (1/24 of recipe)
Calories: 200 per serving
Sugar: 14 g per serving
Sodium: 120 mg per serving
Fat: 10 g per serving
Saturated Fat: 6 g per serving
Unsaturated Fat: 3 g per serving
Trans Fat: 0 g per serving
Carbohydrates: 26 g per serving
Fiber: 1 g per serving
Protein: 2 g per serving
Cholesterol: 30 mg per serving

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