Chocolate Chip and Chunk Cookies
Chocolate Chunk Cookies — These chocolate chunk cookies are made with both chocolate chunks AND chips. These are hands down the BEST chocolate chip cookies I’ve ever made!
Easy Chocolate Chunk Cookies
I’ve been on the quest to find the perfect end-all be-all chocolate chip cookie recipe. And this recipe is as close as I’ve come.
The process of making the dough follows standard cookie-dough making protocol. Beat softened butter and cream it with both brown and granulated sugars. There is a higher ratio of brown sugar to granulated, which helps cookies in general stay softer and gives them a richer flavor profile since brown sugar has more depth of flavor than granulated sugar does.
Ironically, cookies made with more brown than granulated sugar become softer over time as they absorb atmospheric moisture, rather than drying out.
Where this chocolate chunk cookie recipe veers way off the path compared to any other cookie recipe I’ve ever tried is that it uses cornstarch, and just two mere teaspoons, but enough to work its softening magic. Cornstarch is not only a softening agent, but it’s also a thickening agent. Just as it thickens gravy or soup, it helps to create thick and puffy cookies.
There’s a wide variety of knockoff recipes for the Levain Bakery Chocolate Chip Cookies floating around that call for cornstarch, but I’ve never tried them and after making these, I don’t feel compelled to try.
These chunky chocolate chip cookies are so soft, similar to Keebler Soft-Batch Cookies, minus the store-bought taste. And they bake up with the perfect height; not too thick or overly domed and not too thin like flat pancakes.
I was going to make the cookies exclusively using semi-sweet chocolate chips, but I enjoy having a variety of textures and flavors in my cookies, especially when those textures and flavors are of the chocolate variety. I opted to use both semi-sweet chocolate chips and bittersweet chocolate chunks, courtesy of a Trader Joe’s 72% Pound Plus bar.
I realized when I made the New York Times Chocolate Chip Cookies that incorporating over an ounce of chocolate per cookie not only works in theory and that the dough can hold it all, but that the results taste fabulous. So I went ahead and stuffed these cookies to the max with both chocolate chips and chocolate chunks. As the cookies bake, the chips retain their shape more than the chunks, which turn into oozing luxurious puddles.
If you’re looking for an easy, straightforward, chocolate chunk cookie recipe that yields fantastic results, I encourage you to give this one a try. These cookies are as close to my definition of The Perfect Cookie as I’ve come and here are the highlights why I love the recipe:
- No two-day waiting period between making the dough and baking the cookies — and dough chilling is optional.
- No egg plus yolk situation to contend with so nothing is wasted.
- The overall batch size is manageable, about two dozen.
- Each cookie is decent-sized, but not ginormous.
- The cookies get softer, not harder or drier, the next day and continue to stay soft for up to a week.
- The holy grail of cookie qualities are present — thick, puffy, soft, and chewy.
And let’s not forget, there are two kinds of chocolate in every bite. The more the merrier.
What’s in Chocolate Chunk Cookies?
To make this chocolate chunk cookie recipe, you’ll need:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Bread flour
- Baking soda
- Semi-sweet chocolate chips
- Bittersweet chocolate
How to Make Chocolate Chunk Cookies
To make these chunky chocolate chip cookies, first cream together the butter and sugars until light and fluffy. Add in the egg and vanilla, then stir in the dry ingredients. Add the chocolate chunks and chips last, then scoop the dough into balls.
Refrigerate the cookie dough balls before baking them. These chocolate chunk cookies will need to bake until barely golden brown around the edges, even if slightly undercooked in the center.
Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Do I Have to Use Bread Flour?
I used two types of flour in these chocolate chunk cookies, both bread and all-purpose flour. The original recipe just calls for all-purpose but because bread flour adds extra chewiness and since my dream cookie is one with a high degree of chewiness, I utilized a combination of bread flour and all-purpose.
If you don’t have bread flour, soley using all-purpose is fine. Your cookies may not be quite as chewy nor as thick, since bread flour also lends increased structure to baked goods, but they’ll still be plenty good.
Can I Add Other Mix-Ins?
Yes, if you don’t keep chocolate chunks on hand, just use chocolate chips. And feel free to add nuts, white chocolate chips, butterscotch chips, diced candy bar pieces, or whatever you enjoy.
Can I Freeze Cookie Dough?
Unbaked cookie dough may be refrigerated for up to 5 days prior to baking it, or frozen for up to 3 months
Tips for Making Chocolate Chunk Cookies
I used about 2.25 ounces dough per cookie. I weighed each mound of dough, but if you don’t have a scale or don’t want to be bothered, that translates to two heaping tablespoons of dough, and with the chocolate pieces dangling off, possibly 3 tablespoons, still smaller than the New York Times cookies. I learned when I made those cookies that a larger mass of dough allows the cookie center to remain soft and tender since it never gets the chance to dry out or overbake while the edges crisp up.
I chilled the dough before baking it and always advocate doing so because as dough chills, the flavors marry and cold dough spreads less during baking, resulting in puffier and thicker cookies.
I recommend baking 8 to 9 minutes, and not more than 10 minutes, period. I found given the size of my dough mounds, my oven, and my taste preferences, 9 minutes is the magic number for me. Even though the centers will seem underdone at eight or nine minutes, as the cookies cool out of the oven, they firm up.
If you wait to pull the cookies until they look done, as they cool they will set up far too firm and crumbly and won’t stay soft and chewy. Don’t overbake.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed (I use light)
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup bread flour* (all-purpose flour may be substituted and used exclusively in place of bread flour)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt, optional and to taste
- 6 ounces (1 cup) semi-sweet chocolate chips
- 6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks (I use Trader Joe’s 72% Pound Plus bar)
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
- Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the flours, corn starch, baking soda, salt, and mix until just combined, about 1 minute.
- Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
- Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure. Dough mounds will look large for their weight because there’s lots of chocolate pieces adding bulk).
- Place mounds on a large plate or tray, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet.
- Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool (The cookies shown in the photos were baked for 8 minutes, rotated once midway through baking, and have chewy edges with soft pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
- *Edited to add May 2013 – I prefer these cookies using exclusively all-purpose flour and have stopped baking them with a combination of all-purpose and bread flour. I am leaving the recipe up as I wrote it back in 2012, but note that I prefer all-purpose because the cookies are softer, more tender, and more moist.
- Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Amount Per Serving: Calories: 173 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 9mg Sodium: 107mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 2g Sugar: 13g Sugar Alcohols: 0g Protein: 3g
More Chocolate Chip Cookie Recipes:
You can check out all of my chocolate chip cookie recipes HERE.
Softbatch Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!
New York Times Chocolate Chip Cookies (from Jacques Torres) — I learned many valuable lessons when making these cookies, from loving bread flour in cookies to detesting cake flour in them; to baking cookies bigger to stuffing in extra chocolate. The cookies are very good, and I loved them on the first day, and I wrote extensively about my thoughts overall on them.
Chocolate Chip Peanut Butter Oatmeal Cookies — Based on principles from the Cooks Illustrated Thick and Chewy Chocolate Chip, but I also added peanut butter and oatmeal, creating a soft and moist cookie, with plenty of chewy texture.
Molasses Triple Chocolate Cookies — I used chocolate three ways in these soft, chewy, moist and tender molasses cookies. All that chocolate pairs perfectly with robustly-flavored molasses and the intensity of spices used, making these a new holiday favorite
Mrs. Field’s Chocolate Chip Cookies (Copycat) — If you’ve always wanted to recreate Mrs. Fields cookies at home, this recipe works beautifully and will save you a trip to the mall.
Browned Butter Sea Salt Chocolate Chip Cookies — SALTY-AND-SWEET, soft, and chewy chocolate chip cookies that are PERFECT!! An EASY, one-bowl, no-mixer recipe that’s just the BEST!!
Banana Oatmeal Chocolate Chip Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert!