Real Recipes From Real Home Cooks ®

perfect chocolate chunk cookies

a recipe by
Jamie Tarence
Birmingham, AL

So….here it is. My all time favorite, go-to, chocolate chunk cookie. If you follow the specifics in the recipe, you really will achieve cookie perfection: thick, soft, decadent, melt-in-your-mouth. They're so yummy, some may even think that you mail-ordered (or stood in line for) Levain cookies:-) Since you freeze the dough for these cookies, you can wrap them in an airtight bag and keep the dough balls for several weeks before baking. You can pull out one cookie, two or a dozen, and bake what you need when you need it. For more great recipes, please visit xoxo~Jamie

serves 16 cookies
prep time 1 Hr 30 Min
cook time 8 Min
method Bake

Ingredients For perfect chocolate chunk cookies

  • 1 c
    (2 sticks) unsalted butter, cold and cut into small cubes
  • 1 c
    light brown sugar
  • ½ c
  • 2
  • 1 Tbsp
    vanilla extract
  • 3 c
    plain flour
  • 1 tsp
    baking powder
  • 1 tsp
  • 1/4 tsp
    baking soda
  • 1 c
    semi-sweet chocolate chunks
  • 1 c
    semi-sweet chocolate morsels
  • 1/2 c
    chopped pecans or walnuts (optional)

How To Make perfect chocolate chunk cookies

  • 1
    Preheat oven to 375 degrees.
  • 2
    In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  • 3
    Add vanilla and eggs, one at a time, mixing well after each one.
  • 4
    Stir in flours, baking powder, baking soda, and salt. Mix until just combined to avoid over mixing.
  • 5
    Stir in chocolate (and nuts if desired). I like Enjoy Life semisweet chunks and Ghirardhelli semi-sweet chips. Of course you can use any brand you like, but this combo tastes best in my book.
  • 6
    With medium cookie scoop, shape dough into balls, rounding out with hands if needed.
  • 7
    Place dough balls on silpat mat or parchment covered cookie sheet and place in freezer for at least 30 minutes, preferably an hour. Dough balls from the freezer bake differently (better) than room temperature dough. Trust me on this one.
  • 8
    After freezing, arrange dough balls 3-4 inches apart on parchment lined baking sheet.
  • 9
    Bake for 8-10 minutes or until just beginning to spread out on top. Remove before they start turning brown. Do not over bake. In fact, you want to under-bake just a tad, as the cookies will continue to bake and firm up as they cool. Just know that when they are ready, they won’t look completely done, but take the out anyway.
  • 10
    Let cookies rest for at least 10 minutes to set.