Chewy Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies
WHAT IS MONTHLY MUNCHIES? Each month, I take cookies or other goodies to my office staff meeting. They all get to enjoy some homemade treats and I get to use them as my guinea pigs to try out new recipes. I’ve been doing this for about 4 years now.

Also see this month’s second Monthly Munchies recipe – Carrot Cupcakes w/ Orange Cream Cheese Icing.

Our April staff meeting was last Thursday, and as usual, I brought some goodies to keep everyone sweet and sugared up, to keep that meeting moving along. Both of the goodies this month were special requests from coworkers. One asked for “regular old chocolate chip cookies,” so that was an easy one!

This is my go-to chocolate chunk cookie recipe which is, so far, universally loved. This time was no exception. At my house, we almost always prefer soft, chewy cookies, and this recipe definitely falls into that category. If you like yours less soft, try swapping the amounts of the brown and white sugars, bake them a little bit longer, and take them off the baking sheet after about 5 minutes to finish cooling on a rack.

I always use chocolate chunks because I like the way they look better, plus you get bigger chunks of chocolate in each bite, but you could definitely use the same amount of regular chips.

Chewy Chocolate Chunk Cookies


  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 bag chocolate chunks (approx. 2 cups)


  1. Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.
  2. Measure dry ingredients (flour through salt) into a bowl and thoroughly mix with a whisk. Set aside.
  3. In a medium bowl, cream together the butter and sugars until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the dry ingredients just until blended. Stir in the chocolate chunks by hand.
  4. Chill dough for at least 30 minutes.
  5. Create cookie dough balls using a disher or spoon. Tear balls in half, then mash the halves back together with the “torn” part facing up. This creates the attractive craggy tops. Place dough on prepared cookie sheets about 2-3 inches apart.
  6. Chill unbaked cookies on sheets for 10-15 minutes.
  7. Bake for 15 to 17 minutes in the preheated oven, or until the edges are very light golden brown. Cool completely on baking sheets.

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