Thanks to a lower temperature baking time, these chocolate chunk cookies are ultra soft and chewy, just like the ones at the big sub-sandwich chain. If you love soft chocolate chip cookies, you're going to love these!
No chilling time is required for this recipe, so you can have them ready from start to finish in less than half an hour. It makes a big batch but you can freeze the dough and bake the cookies later if you want. For some more soft and chewy cookies try our chocolate marshmallow cookies and white chocolate macadamia cookies.
Ingredient Notes and Substitutions
- Brown sugar: light and dark brown sugar can be used interchangeably in this recipe.
- Chocolate: we love a mix of milk and dark chocolate for these cookies. If you prefer a less sweet cookies, use all dark chocolate instead. Or go for white and milk if you want something even sweeter.
- Add-ins: nuts are great here. Try walnuts or pecans, chopped quite small.
- Make it dairy-free: use a good vegan butter and dark chocolate only for a dairy-free cookie.
Step 1: cream the butter and sugar with an electric mixer until light and fluffy.
Step 2: add the eggs one at a time, beating between each addition.
Step 3: mix in the flour and other dry ingredients on low speed.
Step 4: fold in the chopped chocolate with a spatula.
Step 5: chill if the dough is very soft, or go ahead and start scooping.
Step 6: scoop the dough onto a lined baking sheet and flatten each cookie slightly.
Step 7: the cookie dough should look like little pucks.
Step 8: bake for about 14 minutes and cool before serving.
- If you have time, chill the dough: if your butter is too soft the cookies will probably spread. If you're not sure, and the dough seems really soft, refrigerate it in the bowl for an hour before scooping and baking.
- Leave some larger chunks of chocolate: chocolate that is chopped too fine can get lost in these cookies. Leave larger chunks for pockets of chocolatey goodness!
- Don't over-mix: as soon as the flour is just mixed in, stop mixing as over-mixing can lead to hard cookies.
Cooling the cookies completely on the baking sheet retains moisture, making for a chewier cookie. If you want mostly chewy but with a touch of crunch, cool them directly on a wire rack instead.
For crispy chocolate chunk cookies, bake them at 350°F (180°C) for 8-10 minutes instead of the low and slow baking as directed in the recipe card.
To make the cookies perfectly round, use an extra large round cookie cutter or other round tool to wiggle around the freshly baked cookies when they first come out of the oven. This will bring in any uneven edges.
European butter has a slightly higher fat content, and can also cause the cookies to spread more. If you're not sure, go for six cookies on each baking sheet at first to be certain they won't spread into each other, as stated in the recipe card, because they are large cookies.
If you want to use a stand mixer instead of a handheld electric mixer, go for it! Simply use the whisk attachment to beat the sugars and butter, then switch to the paddle attachment for the remaining steps. Mix on the lowest speed setting once the flour is added to avoid over-mixing, and fold in the chocolate by hand.
How to Store
Storage: cookies are usually best stored in a container with an airtight lid. On the counter these will keep for up to three days, or about a week if refrigerated.
Freezing: once cool, store the cookies in a large zipper-top bag. Squeeze out any excess air before sealing the bag and placing it in the freezer. These will keep in the freezer for up to a month. To thaw, just remove however many cookies you want, and let them sit at room temperature for about 20 minutes before serving.
Bake From Frozen
You don't have to bake all of the cookies at once! Just scoop the balls of cookie dough, flatten them slightly, then freeze them on a lined tray or baking sheet (with parchment or a reusable baking paper).
Once frozen solid, place the balls (pucks, really) into an airtight container or freezer bag. Freeze for up to three months and bake the cookies right from frozen.
To bake, place your desired amount of cookies onto a lined baking sheet. Bake as directed, but add a couple of extra minutes to make up for that speedy thawing process that will take place in the oven.
What makes cookies more soft and chewy?
There are a few things you can do to increase the soft chewy factor of a cookie. First, increase the amount of brown sugar. Second, bake the cookies at a lower temperature. And third, let your cookies cool on the baking sheet to retain moisture rather than it evaporating through the open spaces of a wire rack.
Where do you get chocolate chunks?
You can now sometimes find bags of chocolate chunks in the baking aisle of well-stocked grocery stores but it's also easy to make your own! You can either unwrap a plain chocolate bar and rough chop it with a sharp knife or, leave the bar wrapped and tap it lightly all over with a hammer until it breaks up into pieces.
Do you have to chill cookie dough?
No, you don't. But if your cookie dough is super soft you should place it in the fridge for at least 30 minutes. Cookie dough that is too soft will spread in the oven, making overly thin cookies.
If you make these Chocolate Chunk Cookies or any other cookie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
One Bowl Chocolate Chunk Cookies
- 2 baking sheets
- Parchment paper
- Mixing bowl
- Hand mixer use the whisk attachment
- Fine mesh sieve
- Cookie scoop
- Measuring cups and spoons or a digital kitchen scale
- ¾ cup butter room temperature
- 1 cup tightly packed brown sugar brown sugar
- ½ cup sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose white flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups chocolate chopped or chocolate chunks (use a mix of dark and milk chocolate)
- Preheat the oven to 325°F (160°C) and line two large baking sheets with parchment paper.
- Add the butter, brown sugar, and white sugar to a large mixing bowl. Use an electric mixer fitted with the whisk attachments to beat on high speed, for at least 3-4 minutes, or until light and creamy.
- Add the eggs one at a time, beating well between each addition. Add the vanilla and mix to combine.
- Sift in the flour, baking soda, and salt. Beat on the lowest speed until just mixed. A few streaks of flour are fine.
- Add the chocolate and fold in by hand with a spatula to evenly incorporate.
- Scoop even balls of dough onto the prepared baking sheets, 2 tablespoons each. Leave about 2 inches (6cm) between each cookie.
- Flatten each ball slightly with a small square of parchment paper and something with a flat bottom (a measuring cup or drinking glass are great) or wet the heel of your hand slightly and use your hands instead.
- Bake the cookies for 12-14 minutes, or until the edges are just firm. The cookies won't darken significantly.
- Cool fully on the baking sheets before removing and storing.
- Repeat until all of the cookie dough has been used up.
- Keep the cooking in an airtight container at room temperature for up to three days, or up to a week in the refrigerator. These can be frozen to up to three months.
- If your butter is too soft the cookies may spread. If you’re not sure, and the dough seems really soft, refrigerate it in the bowl for an hour before scooping and baking.