These Chocolate Chunk Cookies are fast and easy to prepare, mix and bake. So full of chocolate no one will be complaining that they didn’t get a chip!
I have tried many Chocolate Chip Cookie recipes in my life and shared quite a few recipes too. But these are our favourite so far! Raved and loved by all.
Chocolate Chunk Cookies
We have been a cookie-loving family since I started baking. I always wanted to introduce my family (especially my kids) and friends to the amazing taste of Homemade Chocolate Chip Cookies.
But when I first arrived in Italy and there were no chocolate chips to be found. I can still see myself placing a large piece of dark chocolate in a double plastic bag and with one of those small hammers, hammering out small chunks of chocolate.
Now chocolate chips and chocolate chunks are everywhere so no more hammering for me. So I make all kinds of treats and everyone’s favourite by a long shot were Seven Layer Bars or also known as Hello Dollies.
Of course, needless to say, in all this time I have made my share of Chocolate Chip Cookies.
But these Chocolate Chunk Cookies are the winner. They have a soft and chewy texture and great flavor. The best part is that they don’t need chilling in the fridge. You can make the cookie dough and bake it right away.
They are supposed to be made large but you can make them smaller and have a bigger batch of cookies if you must!
They are so full of chocolate that you will never hear “Did you get my chips? Because I didn’t get any”! You will get chocolate inside every bite!
Ingredients
- Butter (I use salted butter, but if you use unsalted butter you should add 1/4 teaspoon of salt)
- Vanilla extract
- Granulated sugar
- Brown sugar
- Large egg
- Baking soda
- All purpose flour
- Chocolate chunks – you can use chocolate chips if you prefer
The Best Chocolate for Cookies
I like to use dark chocolate or semi-sweet chocolate in my cookies. Although I am sure a mixture of dark and milk chocolate or even add a little white chocolate would work too.
Just be sure to use good quality chocolate, that can make such a difference.
Recipe Steps
Preheat the oven to 375°F (190°C) and line a large cookie sheet with parchment paper.
Cream the butter and vanilla in a large bowl with an electric mixer. Add the granulated sugar and beat to combine.
In a separate mixing bowl, whisk the brown sugar, salt, and baking soda. Add the mixture to the wet ingredients and stir to combine. Beat in the egg until well combined
Add the flour a little at a time and stir with a spoon or spatula until just combined. Scrape down the bowl if needed and then stir in the chocolate chunks.
Use a cookie scoop to make cookie dough balls. You should get 13 cookies, Place them on the prepared baking sheet. Bake them for 12 to 15 minutes until lightly golden brown and then cool on a cooling rack before serving.
How to keep your Cookies fresh
Make sure to let your cookies cool completely before storing them in an airtight container, and place a piece of parchment paper between each layer.
Store the container at room temperature and be sure to eat them in 3-4 days.
These cookies can also be frozen in an airtight container and will last in the freezer for up to 3 months.
These are the perfect make and bake cookies, no need for refrigeration. So good and even better the next day. Enjoy!
More delicious Chocolate Chip Cookies
- Thick Chocolate Chip Peanut Butter Cookies
- One Bowl Soft Chocolate Chip Cookies
- Chocolate Chip Walnut Cookies
- Best Oatmeal Chocolate Chip Cookies
- Bakery Style Chocolate Chip Cookies
Chocolate Chunk Cookies
Ingredients
- 1/2 cup butter (softened)
- 1/2 teaspoon vanilla
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (lightly packed)
- 1 pinch salt**
- 1/2 teaspoon baking soda
- 1 egg
- 1 cup + 2 tablespoons all purpose flour
- 1 1/2 cups chocolate chunks (morsels) (I used dark chocolate (semi sweet)
**I use salted butter but if you use unsalted then add 1/4 teaspoon of salt.
Instructions
- Pre-heat oven to 375F (190C). Line a large cookie sheet with parchment paper.
- In a large bowl on medium speed cream butter and vanilla (approximately 1 minute), then add granulated sugar and cream well (approximately 2 minutes).
- In a medium bowl whisk together the brown sugar, salt and baking soda until no lumps appear. Then stir into creamed mixture with a wooden spoon or spatula.
- On medium speed beat in the egg, combine well.
- Add the flour a little at a time, with a wooden spoon or spatula. Gently stir in the chocolate chunks. Use a large spoon or ice cream scoop to make 13 ( or more if you want smaller cookies) even mounds of dough (do not flatten) on prepared cookie sheet. Bake for 12-15 minutes. Cool completely before serving. Enjoy!
Notes
Nutrition
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Teresa Slade says
Can you use lard instead of butter?
Rosemary says
Hi Teresa, yes you can it’s a straight one for one substitution. Let me know how they turn out. Take care.
Jean says
Outstanding of all Chocolate Chunk Cookie recipes! Easy to prepare and delicious. Thank you for the recipe.
Rosemary says
Thanks so much Jean glad you liked them. Take care!
Janine T. says
These turned out crunchy and delicious. A new recipe keeper!
Rosemary says
Hi Janine, thanks so much, so glad you enjoyed it. Take care.
Kitty says
I am an Italian living in Norway and these are my go to recipe here. Chocolate chips are still a scarcity in Viking Land but I don’t even care because these are so darn good. I share this recipe frequently!
Rosemary says
Hi Kitty, I remember those days in Italy where there were no chocolate chips to be found, so I would smash chocolate bars instead to get small chunks, works great and tastes great too. Thanks so much, glad you enjoy the cookies. Beautiful Norway, on my bucket list for sure. Have a great weekend.
Claire says
Can I ask if the batter freezes well? So I can pull out and bake them fresh when guests come over or anytime I’m craving for cookies? Love your recipes!
Rosemary says
Hi Claire, thanks so much, I would freeze the formed dough balls on a cookie sheet, freeze them until firm about an hour and then place the frozen dough balls in a freezer safe bag or container. Take them out whenever you want to bake a few or all, they can be baked from frozen, might need a couple minutes more of baking time though. Hope that helps.
Sophia Kelly Rivera says
Tried a few of your recipes and I love them! I want to make cookies next, I know you have a cookie recipe without brown sugar, but I’m a study abroad student in Italy and brown sugar just doesn’t exist here just cane sugar and sugar in the raw… can I use this???
Rosemary says
Hi Sophia, I remember those days, and yes you can, be sure to use a Demerara sugar. If you want a really good chocolate chip cookie with granulated sugar instead this is a good one too. https://anitalianinmykitchen.com/thick-chocolate-chip-cookies/ Hope this helps. Let me know how it goes.
NCZoo says
Has anyone doubled or tripled the recipe with success?
I made them in November…………………….they were so good, did not flatten out. I did use white wheat flour……….not sure it this made them not flatten.
Thank you for your responses to my question.
Rosemary says
Hi NCZoo, I actually tripled them for a family reunion we had and there wasn’t a problem, worked fine.
NCZoo says
Thank you for your quick response!! Great cookies, thank you for the recipe. Glad I can mix more than one batch at a time with no worries.
Rosemary says
Hi NCZoo glad to help.
Vicki Skonieczny says
Hi Rosemary,
Just took these cookies out of the oven. Delicious! So nice to have a recipe that doesn’t make several dozen cookies. Now I’m going to chat for a moment here. I told you quite some time ago ( with all the comments/followers you have, I certainly don’t expect you to remember) that I was putting your new cookbook on my Christmas list. I don’t ask for much for Christmas, so I usually just put a few items in my cart on Amazon so my family has some ideas for me. Well…….somebody bought me your new cookbook!!! WooHoo!!!. It is gone from my cart and I am so excited I could burst. It in no way ruins Christmas; if anything, it makes it all the better. You get to the point when your kids are grown that you don’t want for much anymore. At least we don’t. On a side note, my husband’s grandparents on his mother’s side came from Plati, Italy. Sorry, I don’t seem to have that punctuation mark on my keyboard that should go above the i…..so I am super anxious to go through your cookbook sort of like the movie Julie & Julia. If you’ve ever seen it, I can totally see myself doing this. Sorry for rambling on…..but I am a huge fan of your blog so this cookbook is a big thrill for me. Have a great day!
Vicki
Rosemary says
Hi Vicki, thanks so much, so glad you like the cookies. I am so glad someone got you the cookbook and I really hope you enjoy it. I love that movie Julie & Julia I actually just watched it again and I would be honoured. Have a great week Vicki and let me know what you make from the book. 🙂
2pots2cook says
Definitely never too much of Chocolate cookies ! Thank you Rosemary !
Rosemary says
Haha, thanks so much. 🙂
Judith M. Rice says
Thank you.Looking forward to trying some of your recipes.
Rosemary says
Hi Judith, thanks so much I hope you enjoy them.