Chocolate Chunk Cookies with Soft Centers and Golden Edges

Chocolate Chunk Cookies

These large cookies bake with golden edges, softly set centers, and plenty of chopped chocolate. Reserving a few larger pieces for the tops gives them visible chunks and melted pools; a light sprinkle of flaky sea salt finishes each cookie.

The dough can be baked right away if it holds a scoop. Start checking at 12 minutes and take the cookies out while the centers still look soft. They finish setting during a short rest on the baking sheet.

Ingredients for Chocolate Chunk Cookies

Makes about 20 large cookies. Prep time: 20 minutes. Bake time: 12–15 minutes per sheet. Total time: about 45–65 minutes with sequential batches and brief cooling; add 30 minutes if the dough needs chilling.

• 1 cup unsalted butter, softened (225g)
• 3/4 cup packed light brown sugar (150g)
• 1/2 cup granulated sugar (100g)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour (270g)
• 1 teaspoon baking soda
• 3/4 teaspoon fine salt
• 8 ounces semisweet chocolate bars, roughly chopped (225g)
• About 1/2 teaspoon flaky sea salt, for finishing

Weigh the flour if possible. Otherwise, spoon it into the measuring cups and level it off without packing it down. Leave some chocolate pieces larger than others for the cookie tops.

How to Bake Chocolate Chunk Cookies

1. Prepare the oven: Set a rack in the center and fully preheat to 350°F (175°C). Line baking sheets with parchment paper; do not grease it.
2. Cream the butter and sugars: Beat the softened, not melted, butter with both sugars until creamy and visibly lighter. Beat in the egg, egg yolk, and vanilla until combined.
3. Mix the dough: Whisk the flour, baking soda, and fine salt in a separate bowl. Mix them into the butter mixture just until no dry flour remains. Fold in most of the chopped chocolate, reserving some larger pieces for the tops.
4. Scoop and top: Portion the dough into approximately 3-tablespoon mounds, spacing them about 3 inches apart to allow for spreading. Gently press a few reserved chocolate pieces into each mound. If the dough is too soft to hold its shape, refrigerate the portions for about 30 minutes.
5. Bake: Bake one sheet at a time on the center rack for about 12–15 minutes, checking at 12 minutes. Rotate the sheet halfway through only if your oven browns unevenly. Remove the cookies when the edges are set and golden, the centers look slightly puffed and soft, and the chocolate on top is glossy. Do not wait for the centers to look fully firm.
6. Salt and cool: Lightly sprinkle the warm cookies with flaky sea salt. Leave them on the baking sheet for about 5 minutes so the centers can set enough to lift, then transfer to a cooling rack.

How to Get Visible Chocolate Pools

Roughly chopped chocolate bars give the cookies a mix of distinct chunks and melted areas. Pressing a few reserved pieces lightly into each dough mound keeps chocolate visible on top as the cookies spread. Chocolate chips can be used instead, but they will not form the same large melted pools.

When to Chill the Dough

Chilling is not required if the scooped dough holds its shape. If the mounds slump before baking, refrigerate them for about 30 minutes. Chilled dough generally spreads less, so those cookies may bake up thicker.

If cookies spread into thin rounds, check the flour measurement and chill overly soft dough before baking the next sheet. If they stay unusually thick, too much flour or very cold dough may be the cause. For dry cookies, remove the next sheet while the centers still look soft and let them finish setting on the pan.

Storage and Freezing

Serve the cookies after their pan rest while the chocolate is still soft, or let them cool completely. Store cooled cookies in an airtight container at room temperature for up to 5 days. To soften the chocolate in one baked cookie, microwave it for about 15–30 seconds, checking early.

To freeze dough, place scooped portions on a parchment-lined sheet until firm, then transfer them to an airtight container for up to 2 months. Bake frozen portions at 350°F, allowing extra time. Use golden edges and soft-looking centers, rather than a fixed bake time, to judge doneness.

For a separate cookie recipe with a different butter treatment, try brown butter chocolate chip cookies. For a heartier dough, see these oatmeal chocolate chip cookies.

Nutrition

Approximate nutrition per cookie, based on 20 cookies: 240 calories, 3g protein, 13g fat, and 30g carbohydrates. Approximate values per 100g of baked cookies: 490 calories, 5g protein, 27g fat, and 60g carbohydrates. Values vary with the chocolate used, portion size, and moisture lost during baking.