Chocolate Chunk Chewy Cookies (Printable)

Classic chewy cookies bursting with rich chocolate chunks and a timeless flavor.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Chocolate

09 - 2 cups semisweet chocolate chunks

# How To Cook:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl.
03 - Using an electric mixer, beat the butter with granulated and brown sugars until smooth and creamy, about 2 minutes.
04 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined.
06 - Gently fold the chocolate chunks evenly throughout the dough.
07 - Drop heaping tablespoons of dough about 2 inches apart onto the prepared baking sheets.
08 - Bake for 10 to 12 minutes until edges turn golden and centers appear set.
09 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're impossibly chewy in the center with just enough crispy edges to make every bite interesting
  • The combination of granulated and brown sugar creates this caramel-like depth that tastes so much richer than it should
  • They come together in less than 30 minutes from start to finish, making them perfect for unexpected cravings
  • Everyone comes back for seconds, and you'll find yourself baking them again and again
02 -
  • Underbaking is your friend here. The cookies look like they need another minute, but that's exactly when you pull them out. They firm up as they cool and stay chewy instead of becoming hard.
  • Butter temperature matters more than you think. If it's too cold, your cookies spread too much. If it's not softened enough, they won't cream properly and you'll lose that tender crumb.
  • Don't skip the cooling time on the pan. I learned this the hard way by burning my hands and watching cookies fall apart. Five minutes on the sheet, then to the rack.
03 -
  • Use an ice cream scoop or cookie dough scoop to get uniform sizes—this means they all bake in exactly the same time
  • The parchment paper prevents spreading on one edge and browning too much on the bottom, so your cookies bake evenly
  • If your cookies come out too cakey, try using less flour next time or add another egg. If they're too thin, you probably underbaked slightly or your butter was too warm

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