Chocolate Chip and Chunk Cookies

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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!

Chocolate Chunk Cookies on wood surface

Best Ever Cookies … with Chocolate Chunks!

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.

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 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.

Chocolate Chunk Cookies

What Makes These Chocolate Chunk Cookies “The Best?”

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.

half of a chunky chocolate chip cookie stacked on another cookie

Ingredients in Chocolate Chunk Cookies 

To make this chocolate chunk cookie recipe, you’ll need: 

  • Unsalted butter 
  • Brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Bread flour
  • Cornstarch
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Bittersweet chocolate
chunky chocolate chip cookie

How to Make Chocolate Chunk Cookies

The double chocolate chunk cookies come together quickly, although you do have to chill the dough before baking it (no way around it, sorry!). Let’s review how the cookies loaded with chocolate chunks are prepared:

  1. Cream together the butter and sugars until light and fluffy.
  2. Add in the egg and vanilla, then stir in the dry ingredients.
  3. Add the chocolate chunks and chips last, then scoop the dough into balls. 
  4. Refrigerate the cookie dough balls for about 2 hours before baking them.
  5. Bake until barely golden brown around the edges, even if slightly undercooked in the center.
  6. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

How Long Should You Bake Chocolate Chip 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 8 or 9 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.

chocolate chunk cookies
What does bread flour do in cookies?

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.

Can I Omit the Bread Flour?

If you don’t have bread flour, solely 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 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

What’s the secret to making soft and chewy cookies?

The chewiness comes from the bread flour in this particular recipe (see above for my answer to that FAQ).

To create a soft cookie, you need to use larger amounts of dough. 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.

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.

What does chilling Cookie Dough Do?

I chilled the cookie 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.

What Does Brown sugar do in cookies?

Brown sugar helps cookies 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.

What does cornstarch do in cookies?

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.

Do I Have to use both chocolate chunks and chips?

Nope! You may use one or the other, if desired. 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.

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!

Recipe Variations to Try

It’s easy to customize this recipe for chocolate chip chunk cookies! You may add up to 12 ounces (roughly 2 cups, but no more) of mix-ins, such as:

  • Chopped nuts
  • White chocolate chips
  • Butterscotch chips
  • Diced candy bar pieces
  • Dried fruit

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4.46 from 83 votes

Chocolate Chip and Chunk Cookies

By Averie Sunshine
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!
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 18 minutes
Servings: 24 cookies
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Ingredients  

  • ¾ cup unsalted butter, softened
  • ¾ cup brown sugar, packed (I use light)
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup bread flour or all-purpose flour*, See Notes
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ 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)

Instructions 

  • 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.

Notes

  • *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.

Nutrition

Serving: 1, Calories: 173kcal, Carbohydrates: 25g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 9mg, Sodium: 107mg, Fiber: 2g, Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

You can check out all of my chocolate chip cookie recipes HERE

The Best M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!

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!

Softbatch Cream Cheese Chocolate Chip Cookies

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.

Mrs. Field's Chocolate Chip Cookies

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! 

Banana Oatmeal Chocolate Chip Cookies

The Best Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

The Best Soft and Chewy Chocolate Chip Cookies — One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient! Just one bite and I think you’ll agree!!

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Making these right now. I’m sitting waiting for them to bake as I type this, so exhilarating…
    I’m excited, I didn’t have any corn starch so I sprinkled some flax seed meal and some small oats to substitute for the chewiness.

    Also I chopped up four Reese’s peanut butter cups and put them in.

  2. These are the BEST chocolate chip cookies I have ever made. I was looking for the Jacque Torres recipe but then I found this one and you mentioned that these are more chewier and just better, that made my decision to go ahead make these instead and I don’t regret it at all! I’ve made so many chocolate chip cookies, some were really bad others were just all right, but these are fantastic! I seriously recommend them! these are officially my go-to chocolate chip cookie recipe. everyone in my family absolute loved them.!

    1. Thanks for trying these and so glad you love them! I love these, too, and to be honest, much much prefer them to the Torres recipe. So glad you took the leap of faith and tried these and your whole family loved them, too!

  3. Hello! I came across your food blog not too long ago, and I absolutely fell in love with it. Not only are the pictures stunning, but I tried this recipe and it came out fantastic and perfect! I used these chocolate chunk cookies for a cookout and everyone was raving about them, saying these cookies were ‘ the best I have ever had’. Thank you for such a great recipe! Ill be using in the near future :)

    1. Thanks for trying these, Alyssa, and thanks for the compliments on my blog, recipes, images and so glad everyone those these were the best cookies they’ve ever had! That’s all wonderful to hear :)

  4. Hi! I’ve made these cookies last weekend and they were a hit! Someone even said that they are better than Mrs. Fields! I just a question about the dough spreading and doneness. I refrigerated my dough for around 4 to 5 hours but it still spread to a flat cookie. For the baking time, I left them in the oven for 10 minutes. After the cooling time, it seemed like the centers were underdone and as a result, the cookies were splitting in two. Any advice on how I can correct these things? Thanks!

    1. I have a big post on cookies, spreading, tips, etc. https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html

      Are you baking on a Silpat? Using a high quality flour like King Arthur? I highly, highly recommend both and I doubt you will have spreading issues.

      If the centers were underdone to the point they truly seemed raw and were thus splitting, then I would bake slightly longer (ovens vary) but if someone said these are better than Mrs. Field’s, I wouldn’t really change too much :)

  5. Just a heads up – I made these weighing all ingredients, and weighing each cookie dough mound between 2oz and 2.25oz, and it makes 16 cookies, not 24. Great recipe though!

  6. hi!! im looking for a topnotch chocolate chip cookie recipe that doesn’t require pudding mix. would you recommend this recipe?? if not, which one?? thanks!!

    1. Unless you have a good reason to avoid it, use it. That said, if you absolutely don’t have it or can’t run to the store, they will still be ‘fine’ without it. But it adds a very special touch!

  7. Just re-commenting to say that these really are the best cookies ever! I recently finished a marathon brownie-testing session, checking new recipes against my favorite and adjusting to make them perfect for my taste. I then decided to do the same with chocolate chip cookies, even though I was already happy with this, my go-to recipe. I tried 7 others, over several weeks, but your recipe (as written, with 50% bread flour), was the hands-down favorite every time with everyone who tried them. None of the others came close. I thought about making adjustments but soon realized that any changes I wanted to make would basically turn those other recipes into yours. No point in experimenting when you’ve already done it and given me the answers! Great job with this one.

    1. Wow THIS is such a great comment and thank you for your unwavering support of these cookies! I love that you tried SEVEN other recipes against these, and that they won. And that if you tried changing the other recipes at all, you’d simply be changing them into my recipe :) Now that’s a nice feeling! Thank you so much!!