Get your cookie fix with these chewy bakery-style chocolate chunk cookies!
Course Dessert
Cuisine American
Keyword Chocolate Chunk Cookies
Prep Time 20 minutesminutes
Cook Time 11 minutesminutes
Chill Dough 1 dayday
Total Time 1 dayday31 minutesminutes
Servings 26cookies
Calories 226kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
3cupsunbleached all-purpose flour(380 grams measured with scale)
1tspbaking soda
1tspfine sea salt
2sticksunsalted butter(247 grams)
1¼cupslight brown sugar(247 grams measured with scale)
½cupgranulated sugar(100 grams measured with scale)
2tspvanilla extract
2large eggsat room temperature
8ozsemi-sweet Ghirardelli chocolate baking barsplus extra for topping
optional: flaked sea salt for sprinkling
Instructions
BRING TO ROOM TEMP
Set out butter and eggs. Allow butter to soften to room temperature.
MEASURE INGREDIENTS
If you can, measure flour and sugar in grams using a kitchen scale. This way you get accurate results for the most amazing cookies! If you don't have a scale, use the spoon and sweep method. Fluff the flour first then gently add spoonfuls of flour to your measuring cup, using a straight edge knife/spatula to level the flour with the top of the cup.
Measure out remaining ingredients.
You'll use two whole 4 oz chocolate bars here. Chop and set aside an additional = 1-2 oz for topping if you'd like extra chocolate on top. Chop into small chunks, using both the chunks and the little shards/crumbs in your cookies.
In a medium bowl combine flour, baking soda, and salt.
In the bowl of an electric mixer, cream together softened butter with brown and granulated sugar for approx. 2 minutes until creamy.
Add vanilla and eggs and beat for an additional 30-40 seconds.
Gradually beat in flour mixture on low until just combined.
Fold in chocolate.
CHILL THE DOUGH
Wrap dough in plastic wrap and refrigerate for 24 hours.
TIME TO BAKE!
Allow chilled dough to sit out until soft enough to scoop.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Once dough is scoop-able, use a large cookie scoop to portion out dough then roll out into smooth balls. For extra chocolate on top, press some additional chopped chocolate into the tops of your dough balls.
Arranged spaced on parchment paper (baked cookies will be approx. 3.5-4 inches) and bake for 11-12 minutes or until edges are golden and the center of the cookie has begun to set. If using a smaller cookie scoop to portion, reduce bake time. Bake in batches as needed.
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely. Optional – you can sprinkle fresh from the oven cookies with a teeny bit of flaked sea salt for a salty sweet treat!
Notes
Refrigerating the dough yields thicker, chewier, and overall more flavorful cookies and it’s such a great way to take cookies to the next level. I always schedule in time to complete this step!
Store leftover cookies in an airtight container for up to 1-3 days.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!