These cookies are the chewiest chocolate chunk cookies. And, even better, they stay soft and chewy for days. They even stay chewy after freezing. They are truly amazing! Pulled from the oven while still a bit doughy, these cookies have a chewy interior and a crispy outside that just can’t be beaten. Be sure to enjoy one (or two, I’m not judging!) while still a bit warm.
So, I know I’m not saying anything terribly groundbreaking here, but I love a good chewy chunky chocolate chip cookie. When they’re soft and chewy on the inside with a slightly crispy exterior, it’s just magical.
In this recipe, I use freshly chopped bars of good quality chocolate so that I can control the size of the chunks. They really are irresistible. Also, I make extra to put some in the freezer so we can pull them out, ready to eat, whenever the craving hits!
How to Make the Ultimate Chewy Chocolate Chunk Cookies
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Chop the chocolate bars into chunks.
- In a medium-sized bowl, mix together the flour, baking soda, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer, cream together the softened butter and both sugars. Whip for several minutes making sure they are well incorporated before moving on.
- Beat in the eggs and vanilla until everything is well combined.
- Mix in the dry ingredients until just combined, careful not to over mix.
- Stir in the chocolate chunks by hand to avoid breaking them up.
- Using either a cookie scoop or a spoon, drop cookies onto the parchment-lined cookie sheet.
- Bake time will be between 10 and 15 minutes depending on the size of the dough balls. After 8 minutes, begin to keep an eye on them. Pull them from the oven when they start browning around the edges but they are still a bit doughy in the center. That will ensure that they are extra chewy!
- Allow them to rest on the baking sheet for 2 minutes, then move them to a wire rack for cooling.
- Chop up your own chocolate chunks. Sure, you can buy bags of them but cutting them yourself means you’ll likely end up with chunks of varying sizes, which makes for great cookies!
- Be sure to pull these out when they still look just a bit doughy and undercooked. They’ll continue to cook on the baking sheet for a couple of minutes without becoming over-baked.
Items You May Need
KitchenAid Stand Mixer
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The Ultimate Chewy Chocolate Chunk Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 1 cup salted butter softened
- 1 cup brown sugar packed
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 to 3 4 ounce semi-sweet chocolate bars, cut into chunks
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the softened butter and both sugars. Mix until well combined.
- Add in the eggs and vanilla.
- Mix in the dry ingredients, stirring just until combined. Do not overmix.
- Stir in the chocolate chunks.
- Using a cookie scoop or spoon, drop dough balls onto the parchment-lined baking sheet.
- Bake for 10 to 15 minutes. Pull out when the edges are just starting to brown and the center is still a bit doughy.
- Allow cookies to rest on the baking sheet for 2 minutes. Then, move them to a wire rack to cool.
- If you use unsalted butter, you may need to increase the salt to 1 teaspoon.
- Be sure not to overbake the cookies. You want them to be lightly browned around the edges but still soft in the middle.