Chewy Chocolate Chunk Cookies made with butter, vanilla extract, almond extract, plenty of gooey chocolate chunks, and sprinkled with flakey sea salt. big chocolate chunks guarantee chocolate with every bite!
Chewy Chocolate Chunk Cookies
These are the absolute BEST chocolate chunk cookies. Chewy, thick, and SO buttery, you’ll especially love all of the gooey and delicious chunks of dark chocolate. Sprinkle with a little sea salt and let the rich dark chocolate favor explode with each bite!
Fresh out of the oven these chocolate chunk cookies are a little crispy on the outside and fluffy soft on the inside. A tall glass of milk is absolutely required.
> Key Ingredients
- Unsalted butter
- Granulated sugar and brown sugar
- Vanilla extract and almond extract
- All-purpose flour
- Baking soda and baking powder
- Dark chocolate (or semi-sweet chocolate)
- Flaky sea salt
How to Make Chocolate Chunk Cookies
- Line a large cookie sheet with parchment paper and preheat oven.
- Sift together the flour, baking soda, and baking powder in a large bowl. Set aside.
- In the bowl of an electric stand mixer, whisk together the butter, white sugar, brown sugar, and salt until light and fluffy, then add the eggs, vanilla extract and almond extract. Continue to mix for approximately 2 minutes.
- Reduce the mixer speed to low. Slowly add the flour mixture, mixing just until just combined.
- Use a spoon to stir in the chocolate chunks by hand.
- Optional: refrigerate the dough from 2 hours up to 2 days in an airtight container.
- When ready to bake, use a large spoon or cookie scoop to scoop out balls of dough with about 2 tablespoons of cookie dough each. Flatten slightly with the palm of your hand (not too much) and sprinkle with a few flakes of sea salt (read notes in the recipe card below).
- Bake cookies for 10-12 minutes, or until edges are golden, but the interior is still doughy.
- Allow cookies to cool on your baking sheet for at least 5 minutes before transferring to a wire rack.
- Avoid over-baking. Your cookies should be golden brown around the edges, but soft in the center.
- Give your cookies time to chill. These cookies need about 5 minutes to cool on the baking sheet before removing to a wire rack.
- For thicker cookies, roll your cookie dough into balls, but do not flatten.
- Chilling the cookie dough for as little as 30 minutes will also help make thicker cookies.
- A little sprinkle of salt helps brighten buttery chocolate flavors in these cookies. Remember, a little goes a long way, so only add a few flakes.
Looking for more delicious cookie recipes? Try these reader favorites:
- Sprinkle Confetti Cookies
- Lemon Raspberry Cookies
- Best Ever Brown Butter Chocolate Chip Cookie Recipe
- Caramelized Apple Oatmeal Cookies
- Sugar Cookie Recipe (How to Make Sugar Cookies)
- Easy Pumpkin Spice Cookies Recipe
Have you tried making these Easy Chocolate Chunk Cookies? Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Chocolate Chunk Cookies
- 1 cup unsalted butter (2 sticks, at room temperature )
- 1 cup white sugar
- 1 cup dark brown sugar
- 1 teaspoon sea salt
- 2 large eggs
- 3 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 10 oz. dark chocolate (roughly chopped)
- Flaky sea salt (optional)
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Set aside.
- In a medium mixing bowl carefully sift together the flour, baking soda and baking powder. Set aside.
- Using an electric mixer on medium speed, whisk together the butter, white sugar, brown sugar, and salt until light and fluffy (approximately 3 minutes), scraping down the sides with a rubber spatula as needed. Add the eggs, vanilla extract, and almond extract and beat for an additional 2 minutes. With the mixer on low, slowly add the dry ingredients and mix until just combined. Using a wooden spoon, stir in the chocolate chunks by hand.
- (Optional step): refrigerate the dough anywhere from 2 hours up to 2 days in an airtight container.
- Scoop out heaping tablespoons (1-2 tablespoons of cookie dough per cookie) of dough and place them on the baking sheet. Press down slightly with the palm of your hand to help them spread (but do not flatten) and sprinkle with a few flakes of sea salt (my images have more than a few flakes, this is for photo effect).
- Bake cookies for 10-12 minutes, or until edges are golden, but the interior is still soft. Remove from the oven and allow them to cool on your baking sheet for at least 5 minutes before transferring to a wire rack.
- Store leftover cookies in an airtight container. You may also store extra cookie dough in an airtight container in the freezer for later use.
- Whenever possible, I refrigerate my cookie dough overnight. For whatever reason, I feel that the cookies come out better. But, they’re cookies and will taste incredible either way, so no biggie if you’re short on time (or patience).
- My images show quite a bit of sea salt sprinkled on top of each cookie – this was for photo effect. All you need are a few flakes to accentuate the deliciousness of the cookies. You may also omit the salt altogether.
- Feel free to add dark chocolate chunks or semisweet chocolate chunks. You may also replace with regular chocolate chips or white chocolate chips (although, for the white chocolate I would omit the salt).
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)