These Chocolate Chunk Cookies might just be some of the best cookies I’ve ever made. They’re soft and chewy in the middle, slightly crisp around the edges and absolutely loaded with big chunks and pools of melty chocolate. A sprinkle of flaky sea salt on top balances everything out and makes every bite even better.
The base for these cookies comes from my Chocolate Dipped Chipless Cookies, which are made with one of my favorite simple cookie doughs. Instead of leaving the dough chipless and dipping the baked cookies in chocolate, I chopped up a Pound Plus Milk Chocolate Bar and folded the pieces directly into the dough. I pressed a few extra chunks on top before baking and finished the warm cookies with flaky sea salt.
Sometimes the simplest recipes really are the best. There are no complicated fillings or toppings here, just a really good cookie dough, plenty of chopped chocolate and a little flaky sea salt. The result is a classic chocolate chunk cookie that I genuinely can’t stop thinking about.
Why You’ll Love These Chocolate Chunk Cookies
If you love a classic chocolate chip cookie but want something that feels a little more bakery style, these are for you. Chopping a chocolate bar instead of using traditional chocolate chips gives you different sized pieces throughout the dough. Some stay intact while others melt into little pockets and pools of chocolate.
The cookie itself is buttery and chewy with slightly crisp edges, and the flaky sea salt helps balance the sweetness of the chocolate. They’re simple enough to make whenever a cookie craving hits but definitely good enough to bring to a party, make for friends or add to a holiday cookie box.
Chocolate Chips vs. Chopped Chocolate
The type of chocolate you use makes a big difference in the finished cookie.
Chopped chocolate bars: If you want those big, melty pools of chocolate throughout your cookies, this is what I recommend. I used a Pound Plus Milk Chocolate Bar and roughly chopped it into pieces. Because you’re chopping the chocolate yourself, you naturally end up with a mixture of larger chunks, smaller pieces and tiny chocolate shavings. The smaller pieces melt into the dough while the larger chunks create those amazing pockets of melted chocolate.
Chocolate chips: You can absolutely use chocolate chips if that’s what you have! Chocolate chips are designed to hold their shape more during baking, so you won’t get quite the same pools of chocolate throughout the cookies. You’ll still end up with a delicious cookie, but the finished texture and appearance will be a little different.
Chocolate chunks: Store bought chocolate chunks are another easy option. They’ll give you larger pockets of chocolate than standard chocolate chips, although I still prefer chopping a chocolate bar because you get all of those different sized pieces that melt throughout the cookies.
What Kind of Chocolate Should I Use?
I used milk chocolate in these cookies because I love the combination of sweet, creamy chocolate with the flaky sea salt, but you can easily change the chocolate depending on your preference.
Milk chocolate: This is what I used and my personal favorite for these cookies. It gives you creamy, sweet pools of chocolate that pair perfectly with the buttery cookie and flaky sea salt.
Semi sweet chocolate: A great option if you want a more traditional chocolate chip cookie flavor with a little less sweetness.
Bittersweet or dark chocolate: If you prefer a deeper, richer chocolate flavor, use bittersweet or dark chocolate. The slight bitterness creates a great contrast with the sweet cookie dough.
A combination: You don’t have to choose just one! Try combining milk and semi sweet chocolate or semi sweet and dark chocolate for different flavors throughout each cookie.
Whichever chocolate you choose, if you want those big, melty pools of chocolate, my biggest recommendation is to buy a good chocolate bar and chop it yourself.
Recipe Tips For The Best Chocolate Chunk Cookies
Chop your own chocolate: This is what really takes these cookies to the next level. Don’t worry about chopping the chocolate into perfectly even pieces. You actually want a combination of large chunks, small pieces and chocolate shavings. All of those different sizes melt differently in the oven and give you chocolate throughout every bite.
Save some chocolate for the tops: Reserve some of your chopped chocolate and press a few pieces into the tops of each dough ball before baking. This gives you those gorgeous visible pools of chocolate on top and makes the finished cookies look bakery worthy.
Don’t skip chilling the dough: Chill the scooped cookie dough for at least 45 minutes before baking. Chilling helps control how much the cookies spread and gives the flavors time to develop. Keep the dough refrigerated until you’re ready to bake each batch and bake the cookies straight from the refrigerator.
Underbake the cookies: This is essential for getting that soft and chewy texture. Bake the cookies for 11 to 12 minutes, just until the edges are set. The centers may still look slightly underdone when you remove them from the oven, but they’ll continue to bake on the hot pan as they cool.
Use cornstarch: Cornstarch helps give these cookies their incredibly soft and chewy centers, so I don’t recommend leaving it out.
Finish with flaky sea salt: Sprinkle the cookies with flaky sea salt while they’re still warm. You only need a little bit! It helps balance the sweetness and makes the chocolate flavor stand out even more.
Use a cookie scoop: Using the same size scoop for every cookie ensures they’ll bake at the same rate and gives you consistently sized cookies. I used the largest size in that set!
Don’t overcrowd the pan: Give the cookies plenty of room to spread while baking. If necessary, bake them in batches and keep the remaining dough refrigerated until you’re ready for it.
How To Make Perfectly Round Cookies
Want to know my favorite trick for making perfectly round, bakery worthy cookies? As soon as the cookies come out of the oven, grab a round cookie cutter or a glass that’s slightly larger than the cookie. Place it around the warm cookie and gently move it in a circular motion. This will scoot the uneven edges back toward the center and create a perfectly round cookie.
You have to do this while the cookies are still hot and soft from the oven, so work quickly! Once I’ve reshaped them, I like to add a few extra pieces of chocolate to the tops if needed and finish them with flaky sea salt.
Chocolate Chunk Cookies
Soft and chewy Chocolate Chunk Cookies loaded with chopped chocolate for big, melty pools in every bite and finished with flaky sea salt. These easy bakery style cookies have slightly crisp edges, chewy centers and the perfect combination of sweet and salty.
Can I Make The Cookie Dough Ahead of Time?
Absolutely! Once the dough has been scooped, you can cover it and refrigerate it for up to 24 hours before baking. This makes these cookies incredibly convenient if you want to prep them one day and bake them fresh the next.
You can also freeze the scooped cookie dough for longer storage. Place the dough balls on a baking sheet and freeze until firm, then transfer them to a freezer safe bag or container. This makes it easy to bake a few fresh cookies whenever you want them.
How To Store Chocolate Chunk Cookies
Store the baked cookies in an airtight container at room temperature. For the best texture, enjoy them within the first few days. If you want that fresh from the oven experience again, warm an individual cookie for just a few seconds in the microwave. The chocolate will soften and get melty again and the cookie will taste almost freshly baked.
I make a lot of cookies, so I don’t say this lightly: these might be some of the best cookies I’ve ever made. There’s just something about the combination of a buttery, chewy cookie, huge pools of creamy chocolate and flaky sea salt that is nearly impossible to beat.
They’re proof that a cookie doesn’t need a million different mix ins or a complicated filling to be incredible. Use a really good cookie dough, chop up your favorite chocolate bar, add a few extra pieces on top and don’t forget the flaky sea salt. That’s it. Sometimes simple really is best.
Chocolate Chunk Cookies
Ingredients
- 1 ¼ cups salted butter melted. you can use unsalted if you prefer!
- 1 cup granulated sugar
- 1 cup light brown sugar packed down
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 10 oz chocolate, roughly chopped extra for topping
- flaky sea salt for topping
Instructions
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients. Fold in chocolate chunks.
- Line a cookie sheet with parchment paper and scoop 22 even dough balls. Press 2-3 more chocolate chunks on top of the dough balls. Cover with clear wrap and chill in the refrigerator for 30 minutes, but up to 24 hours.
- Preheat the oven to 350°. Space 4-5 cookie dough balls about 2 inches a part and bake for 11-12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven sprinkle with flaky sea salt and use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.