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black hand holding chocolate chunk cookie in the air

Best Ever Chocolate Chunk Cookies

  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


These chocolate chunk cookies have buttery crisp edges, a soft gooey center, and puddles of melty chocolatey goodness throughout each bite! This is the only chocolate chip cookie recipe that you need!


  • 2 cups plus 2 tbsp [265 g] unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 cups [270 g] bittersweet chocolate chunks
  • 1 cup [180 g] semi-sweet chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup [227 g] salted butter, at room temperature
  • 1 cup [220 g] packed dark brown sugar
  • 1/2 cup [100 g] granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • *Sea salt flakes, optional- I love Maldon


  1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside. You may need two baking sheets or you can simply bake in batches.
  2. Sift the flour and baking soda together into medium bowl then set aside. In a second medium bowl, combine the chocolate chunks, chocolate chips, and pecans together and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until the mixture is light and fluffy, about 4-5 minutes. Be sure to stop and scrape down sides of bowl along the way.
  4. Add in eggs, one at time, beating/scrapping after each addition. Add in vanilla/almond extract.
  5. On low speed, add in flour mixture, a quarter at a time. Then add in chocolate/nut mixture with the last of the flour mixture and mix everything together until just combined.
  6. Using a medium-size ice cream scoop, scoop out cookie dough onto a small baking sheet. Freeze the cookie dough that you plan to bake same-day for 10 minutes. To store cookie dough balls for future use, allow to freeze for one hour and then transfer balls into a large resealable bag and keep in the freezer.
  7. Place desired amount of cookies to bake onto prepared baking sheet with at least 2 inches apart.
  8. Bake for about 8-10 minutes or until they’re browned and crispy at the edges and soft in the middle.
  9. Remove cookies from oven and immediately and gently slam/drop baking sheet onto counter surface to let the chocolate chunks pool out. I usually do this one, maybe, two times. No need to fret if you don’t see as many chocolate puddles on the surface, they’re in there- I promise!
  10. If desired, sprinkle salt flakes on top of cookies and enjoy warm.


  1. Cookies can be stored in a large resealable bag if frozen for up to two months.