If you, like other correct people in the world, like your cookies soft and buttery with crispy edges, you’ll love this giant chocolate chunk cookie recipe.
how to make the best chocolate chunk cookies
Chocolate chunk cookies are a family favorite. They’re also easy to make at home and delicious! This recipe is simple enough for any beginner cook, so give it a try this weekend with your kids.
Why you’ll love this recipe
A crowdpleaser – Having people over for lunch? No one ever turned up their nose at a plate of enormous homemade cookies.
No chilling – It’s a pain! Let’s mix and bake and eat, people!
Normal ingredients – Chocolate chunk cookies are already delicious. We don’t have to make this weird.
What you’ll need
- unsalted butter
- granulated sugar
- brown sugar
- vanilla extract
- all-purpose flour
- baking soda
- baking powder
- semisweet chocolate chunks
- Parchment paper makes the idea of baking so much more pleasant. No need to scrub any pans! You can even re-use the parchment, if you wish.
- A cookie scoop is one of my favorite kitchen gadgets. Make sure you look for one with a turning gear, not a spring. When there is no spring to break, they last longer. You can find them at King Arthur Flour.
- Don’t go fancy with the chocolate chunks. Good old Nestle or a store brand are the right choice here.
Step by step cookie making:
This is just your basic cookie technique that pretty much all cookie recipes will follow!
This won’t take long, so go ahead and preheat the oven to 350. I always bake two racks at a time, but arrange your racks however you like.
We start by creaming the butter. Make sure it is softened and at room temperature.
Add both of the sugars keep beating until it’s fluffy, as least 3 minutes more. Don’t be tempted to rush this step.
After you’ve added both sugars, add the eggs one by one. Beat them into the butter mixture until just combined, then add the vanilla.
Mix the dry ingredients (flour, baking soda, baking powder, and salt in a separate mixing bowl and then add them to the butter mixture, 1 cup at a time, mixing on low. The dough will be moist and should hold its shape.
When it comes time to add the chocolate chips (and nuts, if you are using them), stir very gently. Either slow your mixer down to its lowest setting or just stir by hand.
And now it comes time to scoop. To have lovely giant cookies, scoop out 1/4 cup of dough Don’t press them down, they will flatten considerably as they bake.
I can usually fit 5 or 6 per baking sheet.
Bake for 16-18 minutes, switching your baking sheets halfway through until the edges are slightly golden brown. Let them cool, and serve them to your happy little ones with a big glass of milk.
Tips for success
- If you want to see the chocolate chunks on top, save some and press them on the balls of cookie dough before baking
- Make sure to give your cookies plenty of room, they will spread!
- You can use two baking sheets and just reuse them. Let them cool for just a few minutes while you scoop out the next batch.
Need more classic cookies?
- Drop sugar cookies are the easiest, simplest, and one of the most popular cookies around here.
- My favorite chocolate chip cookie with caramel and pretzel is a little more grown up.
- Old-fashioned oatmeal raisin cookies are a perennial favorite.
- And you can never go wrong with super soft molasses cookies.
Here’s the recipe!
Soft + Chewy Giant Chocolate Chunk Cookies
- 1 cup unsalted butter softened (2 sticks)
- 3/4 cup granulated sugar
- 1¼ cups brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 ¾ cups all purpose flour
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- 2 cups semisweet chocolate chunks 1 bag is slightly short of 2 cups and is enough
- Preheat the oven to 350 degrees with two racks. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
- Cream the butter for 2 minutes until fluffy. Add the sugars and beat for 3-4 minutes more until light and fluffy, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix in well.
- Mix the flour, baking soda, baking powder, and salt in a separate large mixing bowl. Add to the butter and sugar mixture 1 cup at a time, mixing slowly until just combined. Scrape down the sides of the bowl if necessary. Add the chocolate chunks and mix on the mixer's lowest setting or mix in by hand.
- Scoop onto the prepared baking sheets by 1/4 cup scoops. There is no need to flatten the dough, it will spread out as it bakes. You will be able to fit 5-6 cookies per baking sheet.
- Bake for 16-18 minutes, until the edges are golden brown, switching the baking sheets halfway through. Allow the cookies to cool on a wire rack. Store at room temperature for up to 1 week or freeze up to 1 month.