These are without a doubt the BEST chocolate chunk cookies I’ve ever had! They come together in a flash and are made in one bowl using just basic pantry ingredients. They’re soft with crisp edges and filled with puddles of chocolate. You won’t be able to stop at just one!
My Best Cookie Tips
I’ve learned a thing or two about making cookies over the years – here are my top tips for cookie success!
- Always use a cooled cookie sheet – Don’t place cookie dough balls on a cookie sheet that just came out of the oven. Let it cool first or your cookies will spread
- Chill your dough – It may seem annoying but it’s another way to prevent your cookies from over spreading.
- Use chocolate chunks – Cut up chocolate bars to make your chunks! They make those big, melty puddles of chocolate that you just can’t get from chocolate chips. I’m forever converted to the chunk.
- Finish with flaky sea salt – It’s a game changer. I love the hint of salty with the melted chocolate!
- Freeze “extra” dough – I did this the last time I made these! Scoop the dough into balls and freeze on a cookie sheet. Then, transfer to a ziploc bag and freeze! You can bake off a few cookies at a time whenever you’re in cookie-craving mode. Mark the bag to remind you of the flavor, date made, bake time, and temp!
The dough will seem sort of crumbly, and a tad on the dry side – that’s normal! Don’t fear. You just have to be a little firm when forming the dough balls or when packing the dough into the cookie scoop. It will work out – promise. And, of course, if you’re reallyyyy into chocolate chips, you can sub those for the chocolate chunks. I’ll just have to look the other way. ?
My best tip of all though? Eat these warm from the oven! Nothing compares to a warm chocolate chunk cookie, served – of course – with a cold glass of milk. I never used to feel this strongly about chocolate chip cookies (I’m an oatmeal raisin girl, all the way!) but using chunks instead of chips was a game changer for me!
Did you make this recipe? Snap a photo and leave a comment!
One Bowl Chocolate Chunk Cookies
- 1 stick salted butter, softened
- 2 tbsp granulated or cane sugar
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla
- 3/4 tsp baking soda
- 1/8 tsp salt
- 1 and 1/4 cup + 1 tbsp all-purpose flour
- 1/2 cup white whole wheat flour can sub AP
- 6 ounces semi sweet chocolate, chopped roughly
- sea salt, for topping optional
- Prep: Preheat oven to 360 degrees F. Line baking sheets with parchment paper and set aside. Chop your chocolate roughly into chunks.
- Make: In a large mixing bowl, cream the softened butter. Add sugars and cream until well combined and light and fluffy, about 3-4 minutes. Add vanilla and egg and mix until just combined. Add baking soda, salt, and flours and mix until a dough forms. Stir in chopped chocolate. Chill dough for 30 minutes - see note below. Scoop into balls and drop onto lined baking sheet, leaving some room between them (as pictured above).
- Bake: Bake for 9-10 minutes. The cookies will look just set but like they could maybe use another minute. That's the best time to pull them out of the oven! Let cool on cookie sheet for a few minutes. Transfer to a cooling rack to cool completely before storing.
- Serve + Store: Enjoy warm! Store leftovers, covered well, at room temp for up to 5 days. (Good luck getting them to last that long!).
- Freezing Tip: Make the cookie dough as directed, then scoop balls and freeze on a baking sheet, covered with foil. Once frozen, place into a freezer storage container or ziploc bag. That way, you can bake off a few cookies at a time whenever you want! Mark the bag or container with the date, recipe name, and bake time & temp. Bake cookie dough from frozen - just add another minute or so to the bake time. Cookie dough freezes well for up to 3 months.
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