Chewy Chocolate Chunk Cookies: No Flat Cookies!

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Are you dreaming of the perfect chocolate chunk cookies? The kind that are soft, chewy, and packed with chocolatey goodness, but don’t spread out into sad, flat discs? I’ve spent years perfecting this recipe, and I’m so excited to share my secrets with you! These Chewy Chocolate Chunk Cookies are guaranteed to become a family favorite. Get ready for bakery-worthy cookies right in your own kitchen!

Why You’ll Love These Chewy Chocolate Chunk Cookies

What makes these cookies so irresistible? Here’s why this recipe is a keeper:

Perfectly Chewy Texture: No more crispy, disappointing cookies. These are soft and chewy in the center with slightly crisp edges.
Thick and Puffy: They stay nice and thick, just like they came from a gourmet bakery.
Intense Chocolate Flavor: Packed with semi-sweet chocolate chunks for a rich and satisfying chocolate experience.
Easy to Make: Despite the perfect results, the recipe is surprisingly simple and straightforward.
Freezer-Friendly: You can easily freeze the dough for baking fresh cookies whenever the craving strikes.

Gathering Your Ingredients for Chewy Chocolate Chunk Cookies

Before we start baking, let’s talk about the ingredients. The key to amazing cookies is using high-quality ingredients and understanding their roles. For this recipe, we’re aiming for a harmonious blend of buttery richness, balanced sweetness, and intense chocolate flavor. The combination of sugars and the slightly cooler butter temperature makes all the difference!

Unsalted Butter: We’ll need 1 cup (2 sticks) of unsalted butter. The butter should be softened, but still cool to the touch. Using slightly cooler butter is a trick that helps prevent the cookies from spreading too thin. The key is softened, but not melted.
Granulated Sugar & Light Brown Sugar: This recipe calls for 3/4 cup of granulated sugar and 3/4 cup of packed light brown sugar. The granulated sugar contributes to crisp edges, while the brown sugar adds moisture and chewiness, thanks to its molasses content. Using both creates a perfectly balanced cookie.
Large Eggs: Two large eggs provide structure and richness to the cookies. They also help bind the ingredients together.
Vanilla Extract: A teaspoon of vanilla extract enhances the overall flavor of the cookies. Use a good quality pure vanilla extract for the best results.
All-Purpose Flour: 2 1/4 cups of all-purpose flour is the foundation of our cookie dough. Make sure to measure it accurately. Spoon the flour into your measuring cup and level it off with a knife to avoid adding too much flour, which can result in dry cookies.
Baking Soda & Salt: These are essential leavening agents. One teaspoon of baking soda helps the cookies rise and creates a tender crumb. One teaspoon of salt balances the sweetness and enhances the other flavors.
Semi-Sweet Chocolate Chunks: The star of the show! 2 cups of semi-sweet chocolate chunks add that irresistible chocolatey goodness. You can use chocolate chips if you prefer, but the chunks create pockets of melted chocolate that are just divine. For an extra touch of decadence, you might even consider using a mix of semi-sweet and dark chocolate chunks.

Crafting Your Chewy Chocolate Chunk Cookies: Step-by-Step

Now for the fun part: baking! Don’t be intimidated by the process. I’ve broken it down into easy-to-follow steps. The most important thing to remember is to not overmix the dough and to chill it before baking. These two steps are key to achieving those perfectly chewy, thick cookies. Let’s get started!

Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for incorporating air into the dough, which helps create a tender crumb. The mixture should be pale and noticeably lighter in texture. This usually takes about 3-5 minutes on medium speed. Remember, the butter should be soft enough to cream, but not melted.
Beat in the Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps prevent the batter from curdling. Then, stir in the vanilla extract. The vanilla rounds out the flavor profile of the cookie.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is important for consistent results.
Gradually Add the Dry Ingredients to the Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. This is where it’s important not to overmix. Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until you no longer see streaks of flour.
Stir in the Chocolate Chunks: Gently stir in the chocolate chunks until they are evenly distributed throughout the dough. Be careful not to overmix at this stage either.
Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes, or even longer. Chilling the dough is crucial to prevent excessive spreading during baking. The cold butter will melt slower, resulting in thicker, chewier cookies. You can even chill the dough overnight for an even better result.
Preheat the Oven and Prepare Baking Sheets: When you’re ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. I like to use a cookie scoop for uniform cookies.
Bake for 9-11 Minutes: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set up as they cool. Don’t overbake them, or they will be dry.
Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up slightly and prevents them from breaking. Enjoy your freshly baked Chewy Chocolate Chunk Cookies!

Tips for Perfect Chewy Chocolate Chunk Cookies Every Time

Want to make sure your cookies turn out perfectly every single time? Here are a few extra tips and tricks:

Use a Cookie Scoop: A cookie scoop ensures that your cookies are all the same size, which means they will bake evenly.
Don’t Overbake: Overbaked cookies are dry and crumbly. Bake them until the edges are golden brown and the centers are still slightly soft. They will continue to set up as they cool.
Chill the Dough for Longer: If you have the time, chill the dough for several hours or even overnight. This will not only prevent spreading, but also allow the flavors to meld together for an even better taste.
Add a Sprinkle of Sea Salt: A sprinkle of flaky sea salt on top of the baked cookies enhances the sweetness of the chocolate and creates a delicious salty-sweet combination.
Experiment with Flavors: Feel free to add other ingredients to the dough, such as chopped nuts, dried fruit, or even a dash of cinnamon.
Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag or container.

Want even more cookies?

If you love cookies you might want to also try our Soft Pumpkin Spice Cookies, or even try our classic Oatmeal Raisin Cookies. You might also like our golden cloud cookies, too.

Your Chewy Chocolate Chunk Cookies Questions Answered (FAQ)

Still have questions about making these amazing cookies? Here are some common questions and answers to help you bake with confidence:

Why are my cookies flat?

Flat cookies are usually caused by butter that is too soft or melted, not chilling the dough, or overmixing the dough. Make sure your butter is softened but still cool to the touch, chill the dough for at least 30 minutes, and don’t overmix. An accurate oven temperature is also critical.

Can I use chocolate chips instead of chocolate chunks?

Yes, you can definitely use chocolate chips instead of chocolate chunks. The texture will be slightly different, but they will still be delicious. I recommend using semi-sweet chocolate chips for a similar flavor profile. For a richer taste, use dark chocolate chips.

Can I freeze the cookie dough?

Absolutely! Cookie dough freezes beautifully. Scoop the dough into individual balls and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes, or until the dough is firm. Then, transfer the frozen dough balls to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to bake, simply bake the frozen dough balls for a few minutes longer than the recipe specifies.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Check out our bread recipe for flour blend ideas!

My cookie dough is too dry, what should I do?

If your cookie dough seems too dry, it could be due to a few factors. First, ensure you’ve measured your flour accurately. Using too much flour is a common culprit. If you’re certain your measurements are correct, try adding a tablespoon of milk or water to the dough at a time until it reaches a more workable consistency. Be careful not to add too much liquid, as this can affect the cookie’s texture and cause them to spread more during baking.

Enjoy Your Homemade Chewy Chocolate Chunk Cookies!

There you have it: a foolproof recipe for Chewy Chocolate Chunk Cookies that are guaranteed to be a hit! These cookies are the perfect treat for any occasion, from a casual afternoon snack to a special celebration. I hope you enjoy baking and sharing these delicious cookies with your loved ones. Don’t forget to leave a comment below and let me know how they turned out! And if you loved this recipe, please share it with your friends on social media. Happy baking!