With a tender crumb and puddles of chocolate, these Chewy Chocolate Chunk Cookies will become your go-to recipe!
Follow along with the video!
Since the inception of The PKP Way, I have been avoiding sharing my go-to Chocolate Chunk Cookie recipe. It’s the one I make when I’m craving a chewy cookie, the one I bring to parties, and what I wrap in cellophane, complete with a ribbon, to give as thank you gifts. It’s a hit every time and you cannot stop at only one.
So why the hesitation in sharing the recipe? Because the internet is bombarded with wonderful chocolate chip cookies (yes, you can use chocolate chips instead of chunks) and I didn’t think anyone would care if I added another one.
Until, I received a request to post a delicious and reliable chocolate chip cookie recipe. That request was followed by another and then another. So, for my classic cookie loving readers (you know who you are), this one’s for you!
It all starts with the dough. The dough for these Chewy Chocolate Chunk Cookies contains THREE types of sugar! A little granulated sugar, a little turbinado sugar (DON’T SKIP IT), and a lot of brown sugar. The brown sugar has much to do with the chewiness and tender crumb of these cookies.
Then, there’s the chocolate. Like I mentioned earlier, yes, you may use chocolate chips. BUT, chocolate chips just don’t cure my chocolate craving like chunks do. With chunks, you’ll get puddles of chocolate. Just look at them puddles!
The type of chocolate will depend on how sweet you like your chocolate. Milk chocolate? Semi-sweet chocolate? Bittersweet chocolate? Dark chocolate? Take your pick! I opt for 72% cacao dark chocolate. Just a tad darker than dark chocolate, it’s perfect. I buy the one pound bars from Trader Joe’s and use a whopping half pound of chocolate in this recipe.
Another plus of this recipe is that chilling is not required. You can if you’re making them in advance, but it’s definitely not necessary.
Finally, the bake time. You must not over bake them. You need to take them out of the oven just when the edges set, are crisped, and golden brown, while the center is still soft. The time required in the oven to achieve this is somewhere between 11 and 12 minutes. Once you take them out of the oven, let the cookies cool on the baking sheet. The residual heat from the pan will finish baking the center of the cookies.
Personally, I like to chow down on them right when the cookie itself is mostly cool, but not cool enough where the chocolate has hardened. To me, this is the sweet spot; the cookies don’t fall apart when you pick them up, but you get all the satisfaction of smooth and sinful melted chocolate. Of course, you can have them straight out of the oven or wait until they’ve cooled completely. Whatever you want!
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado sugar*
- 3/4 cup plus 2 tablespoons packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 pound 72% cacao dark chocolate or bittersweet chocolate bar, cut roughly into chunks
Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mat.
In a medium bowl, whisk together the flour and baking soda until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until fluffy.
Reduce the speed to medium-low and add the egg and vanilla. Off the mixer and scrape down the sides.
With the mixer on low speed, add the flour mixture in three additions just until combined, scraping down the sides in between each addition. Off the mixer and fold in the chocolate.
Drop dough of 2 tablespoons each (I used this scoop) onto the prepared baking sheet, spreading 2 inches apart. Bake the cookies for 11 to 12 minutes, just until the edges are crisped and golden brown. Allow to cool on the baking sheet. Enjoy while warm or allow to cool completely.
*aka Sugar in the Raw
Adapted from Smitten Kitchen
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