Chocolate Chunk Chewy Treat

I still remember the first time I baked these chocolate chunk cookies; the aroma of melted chocolate and warm vanilla filled my tiny kitchen and instantly made the day feel special.

One evening when unexpected guests dropped by, I whipped up this dough quickly and before long, we were all sneaking warm cookies straight from the tray – a happy kitchen memory that sticks with me.

Ingredients

• All-purpose flour: I always use good quality flour as it gives the perfect structure to the cookies.
• Baking soda: This helps achieve that slight rise and tenderness you want in a chewy cookie.
• Sea salt: A pinch balances the sweetness and brings out the chocolate’s depth beautifully.
• Unsalted butter: Softened butter is key for creamy batter and rich flavor.
• Granulated sugar & light brown sugar: The combo adds caramel notes plus tenderness.
• Eggs: Room temperature eggs help everything bind just right.
• Pure vanilla extract: Always opt for the real deal for that warm fragrant boost.
• Semisweet chocolate chunks: Larger chunks spread uneven pockets of melty chocolate throughout every bite.

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper so cookies don&t stick and cleanup is easy.

Mix Dry Ingredients:

Whisk together the flour, baking soda, and salt until evenly combined—this prevents clumps and ensures even rising.

Beat the Butter & Sugars:

Using an electric mixer, cream the softened butter with granulated and brown sugars until the mixture is light, creamy, and smooth—this step adds air for a tender crumb.

Add Eggs & Vanilla:

Incorporate eggs one at a time, making sure each is fully mixed in before adding the next, then stir in vanilla for that unmistakable warm scent.

Combine Wet & Dry:

Gradually fold the dry ingredients into the wet mixture just until combined; overmixing can toughen the cookies.

Fold in Chocolate Chunks:

Gently fold the chocolate chunks evenly through the dough; this is where the magic pockets of gooey delight begin.

Shape the Cookies:

Dollop the dough in tablespoonfuls or use a cookie scoop spacing them about 2 inches apart on the baking sheets.

Bake to Perfection:

Bake for 11-13 minutes until edges are golden but centers still look a bit soft—cookies will firm up as they cool.

Cool and Enjoy:

Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to prevent breakage and keep texture perfect.

Save to Pinterest

These cookies became a symbol of comfort on rainy days and a way to bring friends together, creating memories that warm beyond just the oven.

Keeping It Fresh

Store baked cookies in an airtight container to maintain chewiness for up to 5 days. You can also freeze the dough balls wrapped on a tray then transfer to a container; bake from frozen adding a couple minutes to time.

When You’re Missing Something

If you run out of brown sugar, try mixing white sugar with a little molasses or honey to mimic that deep flavor and moisture.

Serving Ideas That Clicked

These cookies shine with a glass of cold milk but also make a great crumble topping for vanilla ice cream or can be chopped into brownie batter for a double chocolate treat.

• Before guests leave, remind them these cookies are best enjoyed warm and fresh.
• Oh wait one more thing, a sprinkle of flaky sea salt on top just before baking amps up the flavor.
• Leftovers reheat beautifully in a microwave for 10 seconds to melt the chocolate again.

Save to Pinterest

Thanks for spending time baking with me - nothing beats sharing a warm cookie and good conversation in the kitchen.