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  • Writer's pictureMadison Koutrouba

The Absolute BEST Chocolate Chunk Cookies

Chocolate chunk cookies are kinda the next level chocolate chip cookies in my opinion. There's something about the different size chunk pieces all cut up and tossed in the cookie dough that just give it more oomph. Sure you could just buy chocolate chunks but there is something so satisfying about chopping up a bar of chocolate. Idk maybe that's just me.

The trick to baking the perfect cookie is undertaking it then letting it sit on the baking tray for a few minutes after it's come out of the oven. You'll get that nice crisp bottom and gooey chocolate center and you'll be left wondering why you didn't double the batch. Let's go!

Yield: 10 -12 cookies


  • 2 cups plus 4 Tbsp. all purpose flour

  • 4 Tbsp. cornstarch

  • tsp. baking powder

  • 1/4 tsp. salt

  • 1/2 cup unsalted butter (softened)

  • 1 cup light brown sugar

  • 2 Tbsp. milk

  • 1 tsp. vanilla extract

  • 4 oz. semi sweet baker's chocolate bar


  1. Preheat the oven to 400° F and line a cookie sheet with parchment paper.

  2. In a medium sized bowl whisk together the flour, cornstarch, baking powder and salt until well combined.

  3. In the bowl of a stand mixer fit with the paddle attachment (or you can just mix by hand) cream the butter and the brown sugar until there are no lumps and the mixture is smooth.

  4. Add the milk and vanilla to the butter and sugar mixture and continue to mix until well combined. Remember to scrape down the sides of the bowl as you go.

  5. Pour the dry ingredients into the wet just until well combined and you don't see any flour pieces. Continue to scrape down the sides of the bowl as you go. Be careful not to over mix.

  6. Chop of the bakers chocolate bar into chunk sizes. (All of my chunk pieces vary in size and that's okay, in fact it's even better!)

  7. Remove the bowl from the stand mixer and fold in the chocolate chunks until they are evenly dispersed in the dough.

  8. Scoop the dough into large dough balls, about 3 Tbsp. sized scoops. They should be large! Instead of rolling them into the typical circles, roll them into more of a cylinder shape (see the picture below).

  9. Bake for 11-13 minutes or until golden brown.

  10. When they come out of the oven they may still be soft in the center and that's ok! Continue to let them bake while they are out of the oven by letting them sit on the tray for an additional 3-5 minutes.

  11. Enjoy the hell out of them!


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