Chocolate Chunk Cookies

Classic homemade cookies loaded with bittersweet chocolate chunks, made with a perfect blend of white and brown sugars for the ideal chewy texture. These cookies bake up golden brown with irresistibly crispy edges and soft centers.

24 servings

30 min

Published October 4, 2025

Ingredients

•1 spray cooking spray
•1 cup sugar
•¾ cup light brown sugar
•1 cup unsalted butter
•2½ cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon salt
•2 large eggs
•1 teaspoon vanilla extract
•2 cups bittersweet chocolate chunks

Cooking Instructions

1.
1. Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. In a stand mixer fitted with the paddle attachment, beat together the sugars and butter on medium speed until light in texture and smooth, about 2 minutes. While that mixture is beating, sift the flour, baking soda, and salt into a bowl and set aside.
5 min
2.
2. Add the eggs, one at a time, to the sugar-butter mixture, followed by the vanilla, and blend until incorporated. With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients. Scrape down the bowl as needed to blend evenly. Stir in the chocolate chunks.
5 min
3.
3. Using 2 spoons, drop the dough onto the prepared baking sheets, about 2 inches apart. If desired, slightly flatten the cookies before baking.
5 min
4.
4. Bake the cookies in batches, rotating the pans halfway through baking, until they are cracked on top but still slightly moist, 12 to 15 minutes. Transfer the cookies to wire racks and let cool completely.
15 min

Cooking Instructions

1. Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. In a stand mixer fitted with the paddle attachment, beat together the sugars and butter on medium speed until light in texture and smooth, about 2 minutes. While that mixture is beating, sift the flour, baking soda, and salt into a bowl and set aside.

5 min

2. Add the eggs, one at a time, to the sugar-butter mixture, followed by the vanilla, and blend until incorporated. With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients. Scrape down the bowl as needed to blend evenly. Stir in the chocolate chunks.

5 min

3. Using 2 spoons, drop the dough onto the prepared baking sheets, about 2 inches apart. If desired, slightly flatten the cookies before baking.

5 min

4. Bake the cookies in batches, rotating the pans halfway through baking, until they are cracked on top but still slightly moist, 12 to 15 minutes. Transfer the cookies to wire racks and let cool completely.

15 min