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!
- 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.
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
- 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.
- 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!