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Chocolate Chunk Cookies

Chocolate chunk cookies bake up with golden edges, soft centers, and plenty of chocolate in every bite. Cream the butter and sugars, then bake the cookies at 350°F until the centers look just set.
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Prep Time 20 minutes
Cook Time 13 minutes
Cooling 5 minutes
Total Time 38 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.75 tsp salt fine
  • 1 bag (12 oz) chocolate chunks

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F and line two large baking sheets with parchment paper.
  2. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the eggs one at a time, then mix in the vanilla until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt, then add them to the butter mixture and mix on low just until no dry flour remains.
  5. Fold in the chocolate chunks until evenly distributed.
  6. Scoop the dough into 2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart, with 12 cookies per sheet.
  7. Bake both sheets for 11 to 13 minutes, rotating and switching their positions halfway through, until the edges are golden and the centers look just set.
  8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are golden and the centers look just set. Store in an airtight container at room temperature for up to 5 days; freeze for longer storage. For a dairy-free swap, use plant-based butter and dairy-free chocolate chunks.