The BEST chocolate chunk cookies I've ever had! They come together in a flash and are made in one bowl using only basic pantry ingredients. They're soft with crisp edges and filled with puddles of chocolate - one bite and you'll be hooked!
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.
Notes
NOTE: You can skip the dough chilling time, but the cookies will turn out slightly flatter.