Best Ever Chocolate Chunk Cookies

These cookies are the ultimate chocolate lover's dream — golden edges, gooey centers, and packed with rich, melty chocolate chunks. Slightly crisp on the outside and irresistibly chewy inside, they’re everything a cookie should be. Perfect for bake sales, holiday platters, or anytime you need a sweet, cozy treat.

Prep Time: 15 minutes

Chill Time (optional but recommended): 30 minutes

Bake Time: 10–12 minutes

Total Time: ~1 hour

Servings: Makes about 24 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chunks (use a mix of milk and dark for depth)
Optional: flaky sea salt for topping

Instructions:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugars in a large bowl until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
Fold in chocolate chunks using a spatula. Chill dough for 30 minutes if time allows (for thicker cookies).
Scoop dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are golden but centers look slightly underbaked. Sprinkle with flaky sea salt if using.
Cool on pan for 5 minutes, then transfer to a wire rack.

Serving Suggestion:

Serve warm with a glass of milk or a scoop of vanilla ice cream. Store in an airtight container for up to 5 days, or freeze dough for later baking.

Tips:

Don't skip the chill time - it prevents spreading and creates better texture
For bakery-style cookies, use chopped high-quality chocolate bars (like Ghirardelli or Lindt).
Don’t overbake — they’ll continue to cook on the sheet after removing from the oven.

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