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Chocolate Chunk Cookies

Chocolate chunk cookies bake in batches until the edges are golden while the centers still look soft. Chilling the dough for 30 minutes helps make cookies with chewy centers and semisweet chocolate chunks in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 30 minutes
Total Time 57 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chunks

Equipment

  • 1 electric mixer
  • 1 baking sheet

Method
 

  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the eggs one at a time.
  4. Mix in the vanilla extract.
  5. Add the flour mixture and mix on low speed just until no dry streaks remain.
  6. Fold in the chocolate chunks.
  7. Cover the dough and refrigerate for 30 minutes.
  8. Meanwhile, heat the oven to 350°F.
  9. Line a baking sheet with parchment paper.
  10. Scoop the dough into 2-tablespoon portions and arrange them about 2 inches apart on the baking sheet.
  11. Bake in batches for 10–12 minutes, until the edges are golden and the centers still look soft.
  12. Let the cookies cool on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are golden and the centers still look soft. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate chunks.