Chocolate Chunk Cookies Recipe

Name: Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup cake flour minus 2 Tbsp; 1 2/3 cup bread flour; 1 1/2 tsp baking powder; 1 1/4 tsp baking soda; 1 1/2 tsp coarse salt; 2 1/2 stick unsalted butter, room temp; 1 1/4 cup light brown sugar; 1 cup granulated sugar plus 2 Tbsp; 2 large eggs, room temp; 2 tsp vanilla extract; 1 1/3 lb semi sweet Chocolate disks, rough chopped

Servings: persons

2 cup cake flour minus 2 Tbsp
1 2/3 cup bread flour
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp coarse salt
2 1/2 stick unsalted butter, room temp
1 1/4 cup light brown sugar
1 cup granulated sugar plus 2 Tbsp
2 large eggs, room temp
2 tsp vanilla extract
1 1/3 lb semi sweet Chocolate disks, rough chopped

1
Sift dry ingredients together into a large bowl.
2
Cream in a separate bowl butter and sugars for 3-5 minutes.
3
Add eggs one at a time, then add vanilla.
4
Gradually mix in dry ingredients.
5
Fold in chopped chocolate disks.
6
Cover with clear plastic wrap.
7
Refrigerate for 24hrs - 72hrs.
8
Bring dough to approximately room temperature.
9
Preheat oven to 350F.
10
Line baking sheets with parchment paper.
11
Scoop dough into 2 Tbsp size balls onto cookie sheets.
12
Don't press dough down.
13
Sprinkle lightly with sea salt or kosher salt.
14
Bake 10-12 minutes.
15
Allow cookies to cool slightly on baking sheet, then move to another surface.

2266

kcal

Calories

110

Fat

292

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cup cake flour minus 2 Tbsp, 1 2/3 cup bread flour, 1 1/2 tsp baking powder, 1 1/4 tsp baking soda, and more.

Yes, Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chunk Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions