These Salted Chocolate Chunk Cookies are large, soft, and very chocolatey. Ready in under 30 minutes, they are just as good, if not better, than any bakery!
The flaky salt on top gives them a little extra dimension of flavor and also balances out the sweetness. If you love a sweet and salty combo, don’t miss our potato chip cookies, either. So good!
Easy Chocolate Chunk Cookies
These Salted Chocolate Chunk Cookies join my cookie collection of ones we can’t get enough of. They are quite large and thick, soft and fluffy, and very chocolatey. Using chocolate chunks instead of chocolate chips means even more space is taken up by chocolate. The flaky sea salt on top really just elevates the amazing flavor even more.
And the best part? These cookies require no chill time and are ready in just under 30 minutes. Enjoy one warm from the oven is absolute bliss.
Ingredients Needed
These chocolate chunk cookies are made with your standard cookie ingredients, so you likely already have everything you need on hand.
(Scroll below to the printable recipe card for details and measurements.)
- Flour – Spooned and leveled to avoid excess flour, which could result in a dry, crumbly cookie.
- Cornstarch – Cornstarch is added to the mix to help keep the cookies soft.
- Baking soda – Helps the cookies rise and become light and fluffy.
- Fine sea salt – Helps to balance out the sweetness in the cookies and I also recommend adding it on top as well.
- Unsalted butter – Be sure it’s softened but not melted.
- Sugars – Equal parts granulated sugar and light brown sugar are used in this recipe.
- Eggs – Provides structure to the batter.
- Vanilla extract – Adds the classic cookie flavor.
- Chocolate chunks – We prefer to use semi-sweet chocolate chunks but use whatever you have on hand. Dark chocolate chunks would also taste amazing!
Recipe Variations
This easy cookie recipe is fun to play around with, adding in extra ingredients and even switching up the flavor. Here are a few ideas.
- Add a mix-in or two. Some other additions that would be good include chopped pecans, chopped walnuts, toffee bits, peanut butter chips, or butterscotch chips.
- Add more flavor. In place of the vanilla extract, feel free to get creative. Some other extracts that would be good are peppermint, almond, or coffee.
- Skip the salt on top. The flaky salt on top gives them a little extra dimension of flavor. It also helps to keep the sweetness down to make for that perfect salty/sweet bite. However, you can leave it off if you wish.
- Use chocolate chips. If you can’t find or don’t have chocolate chunks, semi-sweet, milk, or dark chocolate chips will work in their place. Just use a 12-ounce bag of chips.
How to Make Chocolate Chunk Cookies
From start to finish, these salted chocolate chunk cookies come together in under 30 minutes.
(Scroll below to the printable recipe card for details and measurements.)
- Cream the butter. Cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time, followed by the vanilla.
- Add the dry ingredients. In a separate bowl, combine the dry ingredients. Slowly stir into the butter mixture.
- Add the chocolate. Set aside 1/2 cup of the chocolate chunks. Mix the rest into the dough.
- Form the dough into balls. Portion the cookie dough into 18 equal portions, using your hands to form a smooth ball. Press a few extra chocolate chunks into the top of each one.
- Bake. Bake for 12 to 13 minutes. Sprinkle with sea salt immediately if desired. Allow to cool a bit before enjoying (though I do recommend enjoying warm!)
Tips for Success
Here are a few tips for the best chocolate chunk cookies.
- Be sure to cream the butter fully. It should take about 3 minutes to fully cream the butters and sugars.
- Leave space on the baking tray. Since these cookies are big, they will spread in the oven. Be sure to place each dough ball at least 4 inches apart. You will likely need to bake these in batches.
- How to tell when the cookies are done. Unlike classic chocolate chip cookies where you may want the center a bit underbaked, these cookies should not look moist in the middle. The centers should puff up a bit and the edges a light golden brown.
Serving Suggestions
These cookies are best served warm or at room temperature. I definitely recommend enjoying at least one when it’s still warm from the oven. They are absolutely divine and perfect with a tall glass of milk! If I’m enjoying them later, I’ll pop them in the microwave for about 10 seconds or in a preheated oven for 3 minutes.
How to Store & Freeze
- Storing leftover baked cookies. Salted chocolate chunk cookies can be stored at room temperature for up to 4 days. Keep them in an airtight container or ziploc bag to prevent them from drying out.
- Freeze baked cookies. To freeze the baked cookies, simply allow them to cool completely and transfer them to a freezer-safe container or ziploc. Freeze for 3 months and thaw on the counter (or in the microwave for 15 seconds).
- To freeze raw dough. To freeze the dough balls, flash freeze them on a baking sheet then transfer the frozen dough balls to a freezer safe container. You can bake them directly from frozen, they’ll just need an extra minute or two in the oven.
More Easy Cookie Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Chocolate Chunk Cookies
Ingredients
- 3 cups all-purpose flour , spooned and leveled
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 cup unsalted butter , softened to room temp
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar , packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 11.5 ounces semi-sweet chocolate chunks , divided
- Maldon fine sea salt , optional, but recommended
Instructions
- Preheat the oven to 350°F. Line baking trays with parchment paper, set aside.
- In a large bowl stir together the flour, cornstarch, baking soda, and salt; set aside.
- In the body of a stand mixer with the paddle attachment cream the butter with the sugars for 3 minutes until light and fluffy.
- Add the eggs in one at a time making sure the first one is fully mixed in before adding the next. Stir in the vanilla.
- Add the dry ingredients and slowly stir them in until combined. Scrape down the sides as needed.
- Reserve 1/2 cup of the chocolate chunks on the side. Add the remaining chocolate chunks and mix until just combined.
- Form the cookie dough into 18 portions, about 2.5 ounces each.
- Roll the cookie dough between your hands to form a smooth ball. Place them onto the baking trays 4-inches apart.
- Top each cookie with the reserved chocolate chunks, about 3 chunks per cookie, and gently press them into the tops.
- Bake for 12-13 minutes until the cookies are puffed up, they do not appear moist in the center and they start to very lightly brown along the edges.
- Immediately sprinkle them with some flaky sea salt if using. Let them cool completely on the baking tray.
