Ultimate Chocolate Chunk Cookies Recipe – Easy Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Chunk Cookies Recipe – Easy Step-by-Step Guide

Hey everyone! If you’re anything like me, a warm, gooey chocolate chunk cookie is pure happiness. I remember the first time I baked these – it was a rainy afternoon, and the smell filled the whole house. It instantly felt like home. Today, I’m sharing my go-to recipe for the ultimate chocolate chunk cookies. They’re easy to make, seriously delicious, and guaranteed to disappear fast!

Why You’ll Love This Recipe

These aren’t just any chocolate chunk cookies. They’re perfectly soft and chewy, with melty chocolate in every bite. Plus, they come together quickly – perfect for when that cookie craving hits! This recipe is straightforward, even for beginner bakers, and the results are seriously impressive. Trust me, you’ll be making these again and again.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup (120g) all-purpose flour
• ¾ cup (75g) cocoa powder
• ½ teaspoon (2.5ml) baking soda
• ¾ cup (170g) small chocolate chunks
• ½ cup (113g) butter, softened
• 1 ½ cups (300g) sugar
• 1 teaspoon (5ml) vanilla extract
• 2 large eggs

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Cocoa Powder: I highly recommend using a good quality cocoa powder. Dutch-processed cocoa will give you a richer, smoother chocolate flavor. It really elevates the cookies!
• Chocolate Chunks: Feel free to experiment! I love using a mix of dark and semi-sweet chocolate chunks for a complex flavor. Milk chocolate is lovely too, if you prefer a sweeter cookie.
• Baking Soda: Don’t skip the baking soda! It’s what gives these cookies their lovely chewy texture. It reacts with the acidity in the cocoa powder to create a light and airy crumb.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (180°C). This is important – a consistent temperature ensures even baking.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. An electric mixer makes this a breeze, but you can definitely do it by hand if you’re up for a little arm workout!
3. Beat in the eggs one at a time, then stir in the vanilla extract. Don’t worry if it looks a little curdled at this stage, it will all come together.
4. In a separate bowl, whisk together the flour, cocoa powder, and baking soda. This ensures everything is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – that can lead to tough cookies.
6. Gently fold in the chocolate chunks. Resist the urge to eat the dough raw (I know, it’s hard!).
7. Now, divide the dough into 15 equal portions and roll them into balls. Flatten each ball slightly with your palm.
8. Arrange the cookies on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a snap.
9. Bake for 15 minutes, or until the edges are golden brown and the surfaces crack slightly.
10. Let the cookies cool on a wire rack for about 5 minutes before transferring them to a completely cooled rack. This helps them crisp up nicely.

Expert Tips

Here are a few things I’ve learned over the years:

• Softened Butter is Key: Make sure your butter is truly softened, but not melted. It should be soft enough to easily press a finger into, but still hold its shape.
• Don’t Overbake: Overbaked cookies are sad cookies! Keep a close eye on them and take them out when the edges are golden brown. They’ll continue to bake slightly on the hot baking sheet.
• Chill the Dough (Optional): If you want even thicker cookies, chill the dough for 30 minutes before baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a vegan butter alternative and the eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour.
• Spice Level: Add a pinch of cinnamon or even a tiny dash of chili powder for a little warmth and complexity. My friend, Priya, swears by a pinch of cardamom!
• Festive Adaptations: Decorate with sprinkles for holidays or birthdays. My kids love helping with this part!

Serving Suggestions

These cookies are amazing on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They also make a lovely addition to a dessert platter or a picnic basket.

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 4 days. They might lose a little of their initial softness, but they’ll still be delicious! You can also freeze the dough for up to 2 months – just thaw it in the refrigerator overnight before baking.

FAQs

Let’s answer some common questions:

1. Can I use different types of chocolate chunks in this recipe?

Absolutely! Feel free to experiment with milk chocolate, white chocolate, or even chopped chocolate bars.

2. How do I prevent my cookies from spreading too thin?

Chilling the dough helps! Also, make sure your oven temperature is accurate.

3. What is the best way to store these cookies to keep them fresh?

An airtight container is key. Adding a slice of bread to the container can also help keep them soft.

4. Can this dough be made ahead of time and refrigerated?

Yes! You can refrigerate the dough for up to 24 hours. Just let it sit at room temperature for about 15 minutes before scooping and baking.

5. What’s the difference between cocoa powder and baking chocolate, and can they be substituted?

Cocoa powder is made from cocoa solids that have had the cocoa butter removed, while baking chocolate contains cocoa solids and cocoa butter. You can’t directly substitute one for the other – they have different fat contents and will affect the texture of the cookies.