Favorite Chocolate Chunk Cookies
I’ve made many chocolate chunk cookies in my lifetime. This is the classic recipe that I come back to time and time again. It’s simple, versatile, and yields consistent, excellent results.
These Chocolate Chunk Cookies get their great texture and flavor from the (genius) addition of turbinado sugar, as well as chopped bittersweet chocolate and flaky salt.
As you can imagine, the original recipe is hard to find and follow these days. Over the years, I’ve tweaked several ingredient quantities to suit my preferences. I’ve also added metric weights and more detailed instructions.
This cookie dough can be baked immediately, chilled, or (my preference) scooped and baked from frozen. Trust me, there is nothing better than having a batch of this chocolate chunk cookie dough in the freezer. Warm, freshly baked cookies on demand? Yes, please.
Why You’ll Love These Cookies:
- Gram Measurements – similarly to my other dessert recipes, I’ve included both gram and volume measurements. I always recommend baking with a scale. It produces consistent results and allows you to easily scale a recipe up or down.
- Crisp & Chewy – if you love thick, chewy cookies with crisp edges, you’ll love these chocolate chunk cookies. The turbinado sugar adds the loveliest touch. The best of textures. If you’re looking a twist of flavor, try these Orange Pistachio Chocolate Chunk Cookies next.
- Great Chocolate Flavor – in lieu of chocolate chips, these cookies use high-quality chopped bittersweet (72%) chocolate. The bitterness balances the sweetness of the dough and makes these cookies irresistible! You get larger chocolate chunks and slivers throughout, but you can still taste the dough.
- Bake Immediately, Chill, OR Freeze – I love this cookie recipe because it is versatile. The dough can be baked immediately (no chilling required). Or scoop and refrigerate the dough for 1-2 days or freeze to bake on demand. The cookies will be slightly thicker when chilled or baked from frozen, but the flavor difference is negligible.
Ingredients You’ll Need:
This cookie dough is made with everyday baking staples: all purpose flour, baking soda, light brown sugar, granulated sugar, eggs, and (a generous splash of) pure vanilla extract.
The following ingredients make these cookies extra special:
- TURBINADO SUGAR – the defining element of Ashley’s recipe is the addition of crunchy turbinado sugar (raw cane sugar). It is genius! The coarse texture carries through once baked, lending these chocolate chunk cookies the most irresistible texture. Do not skip it!
- BITTERSWEET CHOCOLATE – traditional chocolate chips contain stabilizers, which help them hold their shape through baking. For classic cookies, I prefer high-quality chopped chocolate. The flavor and texture is incomparable. I recommend Trader Joe’s Pound Plus 72% Dark Chocolate Bars. Pound for pound, they are actually cheaper than Guittard or Ghirardelli chocolate chips.
- FLAKY SALT – a little sprinkle of finishing salt goes a long way! I always use Maldon brand.
Make-Ahead & Freezing Instructions:
The cookie dough can be scooped and refrigerated for 1 to 2 days before baking or frozen and baked directly from the freezer.
How to Freeze Cookie Dough: If prepping ahead, scoop the dough, setting the scoops next to each other in a large container or on a sheet pan. Transfer to a freezer for 30 to 45 minutes or until very firm. Once the dough is firm, transfer the scoops to a large Ziplock bag, squeezing out any excess air. Freeze for up to 3 months.
How to Bake From Frozen: Frozen cookie dough can be baked directly from the freezer (don’t forget a sprinkle of flaky salt!), adding 1 to 2 minutes to the total bake time. In my experience, 14 minutes for these cookies is perfect, but every oven can vary.
Favorite Chocolate Chunk Cookies
- 3¼ cups (390g) unbleached all purpose flour
- 1½ teaspoons (8g) baking soda
- 1 teaspoon (3g) kosher salt
- 2 sticks (226g; 8 oz) unsalted butter softened
- 1½ cups (300g) packed light brown sugar
- ¼ cup (50g) turbinado sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs room temperature
- 1 tablespoon (12g) pure vanilla extract
- 10 ounces (285g) bittersweet (72%) chocolate chopped into small chunks with a large serrated knife (I use Trader Joe's Pound Plus bars!)
- Maldon salt
- If Baking Immediately: Preheat the oven to 350°F (176°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- In a medium bowl, whisk together the all purpose flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter, light, brown, turbinado, and granulated sugars. Beat over medium speed until light and fluffy, 5 to 6 minutes. Scrape down the bowl with a rubber spatula several times throughout the creaming process to ensure the ingredients are incorporated evenly.
- With the mixer over medium speed, add the eggs one at a time, allowing each to incorporate fully before adding the next. The mixture should be fluffy and light in color. Add the vanilla extract and beat until combined.
- Reduce the mixer to low speed and slowly add the flour mixture, mixing until just absorbed. It may seem slightly crumbly and dry at first. Scrape down the sides and bottom of the bowl thoroughly with a spatula. Continue mixing over low speed, as needed, until the cookie dough is smooth, consistent, and no dry bits remain. Add the chocolate chunks and mix for just 5 to 10 seconds. Fold the mixture until the chocolate pieces are evenly distributed throughout the dough. Note: The cookie dough will be quite thick and dense so it can be easier to switch over to a large metal spoon for mixing at this stage.
- I prefer to scoop and freeze this cookie dough right after making. However, you can also bake immediately as well (see instructions below). Don't allow the dough to get warm or it will spread during baking. This dough yields roughly 18-20 cookies. How to Make-Ahead & Freeze This Dough: The cookie dough can be scooped and refrigerated for 1 to 2 days or frozen and baked directly from the freezer. If prepping ahead, scoop the dough, setting the scoops next to each other in a large container or on a sheet pan. Transfer to a freezer for 30 or until very firm. Once the dough has firmed up, transfer the scoops to a large Ziplock (or silicone) bag, squeezing out any excess air. Freeze for up to 3 months.
- If Baking Immediately: Using a large (3-ounce) cookie scoop, scoop the dough into rounds, setting them at least 1 to 2 inches apart on the lined sheet pan. I prefer to bake no more than six cookies on a half sheet pan, as they will expand. Sprinkle the tops of each cookie scoop with Maldon salt. Do not flatten or press the dough down. Note: If you are not freezing a portion of the dough, allow the half sheet pan to cool completely between rounds or use multiple pans for baking.
- Bake for 12 to 13 minutes (check at 10 minutes), rotating the pan half way through, or until the edges of the cookies gain light color. The center of the cookies will be soft and puffed – they may look under done, but do not over bake. Allow the cookies to cool on the pan set on a rack for 5 to 7 minutes, then lift and transfer the cookies to a cooling rack. Serve warm or allow to cool completely.
- How to Bake These Cookies From Frozen: Frozen cookie dough scoops can be baked directly from the freezer. Preheat the oven, set on a parchment-lined sheet pan, (don't forget the sprinkle of Maldon salt!), and add 1 to 2 minutes to the total bake time. In my experience, 14 minutes for these cookies is perfect – but check early, as every oven can vary!
- If you enjoyed this recipe, please leave a review and ⭐️ rating! Thanks for your support!