The Best Chocolate Chunk Cookies Recipe: Crispy, Chewy & Freezable!
Throughout my baking journey, I’ve created countless batches of chocolate chunk cookies, but there’s one classic recipe I consistently return to. This particular formula for homemade chocolate chunk cookies stands out for its simplicity, incredible versatility, and the consistently perfect results it delivers every single time. It’s the kind of recipe that becomes a staple in any home baker’s collection, promising a delightful treat without fuss.
What truly elevates these Chocolate Chunk Cookies is their exceptional texture and depth of flavor, achieved through a few thoughtful additions. The ingenious inclusion of turbinado sugar provides an irresistible crunch, while generous chunks of rich bittersweet chocolate melt beautifully, creating pockets of intense chocolatey goodness. A final flourish of flaky sea salt perfectly balances the sweetness, enhancing every bite.
This beloved cookie recipe is a thoughtful adaptation of Ashley Rodriguez’s renowned Chocolate Chip Cookies, originally published on her esteemed website, Not Without Salt, back in 2010. Over the years, I’ve carefully refined several ingredient quantities to better suit my preferences, aiming for that ideal balance of sweetness and chewiness. To make the recipe even more accessible and precise, I’ve incorporated detailed metric weights alongside volume measurements and enhanced the instructions for clearer guidance.
One of the most appealing aspects of this cookie dough is its adaptability: you can bake it immediately, chill it for a day or two, or, as I highly recommend, scoop and freeze the portions to bake directly from frozen. There’s truly nothing quite like the convenience of having a stash of this exquisite chocolate chunk cookie dough in your freezer. Imagine the joy of warm, freshly baked cookies, ready on demand, whenever a craving strikes! It’s a game-changer for spontaneous dessert moments.
Why You’ll Fall in Love with These Chocolate Chunk Cookies:
- Precision with Gram Measurements: Just like my other acclaimed dessert recipes, this recipe includes both gram and volume measurements. For truly consistent and professional-level results, I always advocate for baking with a digital kitchen scale. Grams offer unparalleled accuracy, eliminate variations from scooping, and make it incredibly easy to scale the recipe up or down depending on your needs. Say goodbye to guesswork and hello to perfect cookies every time.
- Perfect Crisp & Chewy Texture: If your ideal cookie boasts a thick, satisfying chewiness with delightfully crisp, golden-brown edges, then these chocolate chunk cookies are destined to be your new favorite. The star ingredient here, turbinado sugar, contributes a unique coarse texture that carries through baking, creating an irresistible, slightly crunchy exterior contrasting with a soft, pliable interior. It’s truly the best of both textural worlds. For an exciting flavor twist, you might also enjoy these Orange Pistachio Chocolate Chunk Cookies.
- Exceptional Chocolate Flavor: Unlike traditional chocolate chip cookies that often rely on chips containing stabilizers (which help them maintain their shape but can dull flavor), this recipe calls for high-quality chopped bittersweet (72%) chocolate. Chopping a good chocolate bar yields varied pieces – from fine slivers to substantial chunks – that melt beautifully and create a more luxurious, nuanced chocolate experience. The inherent bitterness of the 72% chocolate perfectly balances the sweetness of the dough, making these cookies utterly irresistible. You get distinct pockets of rich chocolate while still appreciating the delicious cookie base.
- Unbeatable Versatility – Bake Immediately, Chill, OR Freeze: This cookie recipe is a testament to convenience and flexibility. The dough is robust enough to be baked immediately, meaning no mandatory chilling time is required if you need cookies fast. Alternatively, you can scoop and refrigerate the dough for 1-2 days, allowing the flavors to deepen slightly. Or, for ultimate convenience, scoop and freeze the dough to bake whenever a craving strikes. While cookies baked from chilled or frozen dough tend to be slightly thicker due to less spreading, the incredible flavor remains consistently delicious.
Essential Ingredients for Your Perfect Chocolate Chunk Cookies:
This remarkable cookie dough is crafted from a foundation of everyday baking staples, ensuring that you likely have most of what you need already in your pantry. You’ll use classic ingredients like all-purpose flour, baking soda, a blend of light brown sugar and granulated sugar, fresh eggs, and a generous splash of fragrant pure vanilla extract. However, what truly sets these cookies apart are a few key ingredients that impart their signature texture and flavor profile:
- Turbinado Sugar: This is the defining, almost “genius” element of Ashley’s original recipe, and it’s absolutely non-negotiable for these cookies. Turbinado sugar, also known as raw cane sugar, boasts a larger, coarser crystal structure than granulated sugar. When incorporated into the dough, it doesn’t fully dissolve, leaving behind delightful pockets of crunch that provide an incredible contrast to the chewy cookie base. Do not skip this ingredient; it’s crucial for achieving that irresistible textural complexity.
- Bittersweet Chocolate (72%): Forget standard chocolate chips! For the most authentic and decadent chocolate experience, these cookies utilize high-quality chopped bittersweet chocolate. Unlike chips, which contain stabilizers to hold their shape, chopped chocolate melts more readily and unevenly, creating beautiful streaks and pools of rich, molten chocolate throughout the cookie. I particularly recommend Trader Joe’s Pound Plus 72% Dark Chocolate Bars – they offer exceptional flavor and are surprisingly cost-effective compared to many gourmet chocolate chips. The 72% bitterness perfectly cuts through the sweetness of the dough, making each bite balanced and incredibly satisfying.
- Flaky Salt: A simple sprinkle of finishing salt on top of each cookie before baking goes an incredibly long way. It enhances all the flavors within the cookie, providing a subtle salty contrast that highlights the sweetness and richness of the chocolate. My go-to choice is Maldon sea salt flakes for their delicate crunch and clean flavor, but any good quality flaky sea salt will work wonders.
Make-Ahead & Freezing Instructions for Convenient Cookies:
The beauty of this chocolate chunk cookie recipe lies in its flexibility, especially when it comes to preparation. The cookie dough can be easily prepared in advance and stored, giving you the freedom to bake fresh cookies whenever the mood strikes. Whether you choose to refrigerate it for a few days or freeze it for months, you’ll always have delicious homemade treats at your fingertips.
How to Freeze Cookie Dough: For the ultimate convenience, freezing the dough is highly recommended. Begin by scooping the cookie dough into uniform rounds using a cookie scoop. Arrange these scoops on a large baking sheet or in a wide, freezer-safe container, ensuring they are not touching each other. Transfer the tray to the freezer for 30 to 45 minutes, or until the dough balls are completely firm. This flash-freezing step prevents them from sticking together. Once firm, transfer the frozen dough scoops to a large, airtight Ziplock bag or a reusable silicone bag, pressing out any excess air to prevent freezer burn. Label the bag with the date, and freeze for up to 3 months. This method ensures you always have ready-to-bake cookies for unexpected guests or sudden cravings.
How to Bake From Frozen: One of the greatest advantages of this recipe is the ability to bake cookies directly from a frozen state – no thawing required! Simply preheat your oven as directed in the recipe. Place the frozen cookie dough scoops on a parchment-lined baking sheet, spacing them out adequately. Don’t forget that crucial sprinkle of flaky Maldon salt on top of each scoop before baking! You will need to add an extra 1 to 2 minutes to the total bake time compared to fresh dough. In my experience, approximately 14 minutes yields perfectly golden and chewy cookies from frozen, but remember that oven temperatures can vary, so it’s always best to keep a close eye on them, especially during the last few minutes.
Once you’ve mastered these incredible homemade chocolate chunk cookies, why not explore more delightful variations? Try these Orange Pistachio Chocolate Chunk Cookies for a bright, nutty twist or indulge in the rich decadence of Triple Chocolate Cookies next! Happy baking!
Favorite Chocolate Chunk Cookies
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18
– 20 Large Cookies
25 minutes
12 minutes
37 minutes
I truly adore this recipe because of its remarkable versatility and the consistent, excellent results it yields. The dough can be baked immediately without any chilling time, making it perfect for sudden cravings. For future enjoyment, you can also scoop and refrigerate the dough for 1-2 days or freeze it to bake on demand. While chilled or frozen cookies may bake up slightly thicker, the delicious flavor remains indistinguishable in my experience.
Equipment
-
KitchenAid 5 Qt. Artisan Stand Mixer
-
Natural Parchment Paper
-
Half Sheet Pan
Ingredients
-
3¼
cups (390g)
unbleached all purpose flour -
1½
teaspoons (8g)
baking soda -
1
teaspoon (3g)
kosher salt
-
2
sticks (226g; 8 oz)
unsalted butter
softened -
1½
cups (300g)
packed light brown sugar -
¼
cup (50g)
turbinado sugar -
¼
cup (50g)
granulated sugar -
2
large
eggs
room temperature -
1
tablespoon (12g)
pure vanilla extract -
10
ounces (285g)
bittersweet (72%) chocolate
chopped into small chunks with a large serrated knife (I use Trader Joe’s Pound Plus bars!) - Maldon salt
Instructions
-
If Baking Immediately: Preheat your oven to 350°F (176°C) and position a rack in the center. Line a half sheet pan with parchment paper to prevent sticking and ensure even baking. Set this aside.
-
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined. Set this dry mixture aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter with the light brown sugar, turbinado sugar, and granulated sugar. Beat these ingredients together on medium speed for 5 to 6 minutes, until the mixture becomes wonderfully light and fluffy. Be sure to stop and scrape down the sides and bottom of the bowl several times with a rubber spatula throughout this creaming process to ensure all ingredients are evenly incorporated. This step is key for a tender cookie.
-
With the mixer still running on medium speed, add the large eggs one at a time. Allow each egg to fully incorporate into the mixture before adding the next. The mixture should remain fluffy and develop a light, airy color. Once the eggs are incorporated, add the pure vanilla extract and beat until it’s just combined, being careful not to overmix.
-
Reduce the mixer speed to low and gradually add the whisked flour mixture. Mix only until the flour is just absorbed. Initially, the dough may appear slightly crumbly and dry. Using a rubber spatula, scrape down the sides and bottom of the bowl thoroughly to ensure everything is evenly mixed. Continue mixing on low speed, as needed, until the cookie dough comes together as a smooth, consistent mixture with no dry pockets remaining. Finally, add the chopped bittersweet chocolate chunks and mix for just 5 to 10 seconds. Finish by folding the mixture gently with a spatula until the chocolate pieces are evenly distributed throughout the thick dough. Note: This cookie dough is quite thick and dense, so you might find it easier to switch to a sturdy large metal spoon for mixing in the chocolate.
-
I personally prefer to scoop and freeze this cookie dough immediately after making it for easy future baking. However, you absolutely can bake it right away (refer to the instructions below). It’s important not to let the dough get too warm, or it will spread excessively during baking. This recipe yields approximately 18-20 generously sized cookies.
How to Make-Ahead & Freeze This Dough: As mentioned, the cookie dough offers excellent flexibility. It can be scooped and refrigerated for 1 to 2 days before baking, or frozen and then baked directly from the freezer. To prepare for freezing, scoop the dough into uniform rounds and place them next to each other (but not touching) on a large container or a sheet pan lined with parchment paper. Transfer this to a freezer for 30-45 minutes, or until the scoops are very firm. Once solidified, transfer the firm dough balls into a large Ziplock bag (or a reusable silicone bag), making sure to squeeze out any excess air. This method keeps them fresh for up to 3 months, ensuring you have delightful cookies on demand.
-
If Baking Immediately: Using a large (3-ounce) cookie scoop, portion the dough into rounds. Place them at least 1 to 2 inches apart on the prepared parchment-lined sheet pan. To avoid overcrowding and allow for proper expansion, I recommend baking no more than six cookies per half sheet pan. Sprinkle the tops of each cookie scoop with flaky Maldon salt before baking. It is crucial not to flatten or press the dough down; leave them as scooped rounds.
Note: If you plan to bake multiple batches consecutively and are not freezing any portion of the dough, allow the sheet pan to cool completely between rounds, or ideally, use multiple sheet pans for continuous baking.
-
Bake for 12 to 13 minutes (start checking for doneness around the 10-minute mark). Rotate the pan halfway through baking to ensure even browning. The cookies are ready when their edges are lightly golden, but their centers still appear soft and slightly puffed. They might look slightly underdone, but resist the urge to overbake, as this will result in dry cookies. Immediately upon removing from the oven, allow the cookies to cool for 5 to 7 minutes on the baking pan set on a wire rack. This critical step allows them to set and finish baking from residual heat. After this resting period, carefully lift and transfer the cookies to a separate cooling rack to cool completely. Serve them warm for a truly comforting treat, or allow them to cool fully for a chewier texture.
-
How to Bake These Cookies From Frozen: Baking these cookies from frozen is wonderfully straightforward. Simply preheat your oven as indicated. Place the frozen cookie dough scoops directly onto a parchment-lined sheet pan, ensuring they are spaced apart. Don’t forget that sprinkle of flaky Maldon salt on top! You will need to extend the total bake time by 1 to 2 minutes compared to baking fresh dough. In my oven, 14 minutes is the ideal baking time for frozen dough, resulting in perfectly chewy cookies. However, every oven varies, so always begin checking a minute or two early to ensure they don’t overbake.
-
If you thoroughly enjoyed baking and tasting this recipe, please consider leaving a review and a ⭐️ rating! Your support and feedback are greatly appreciated. Thank you!
Serving:
1
serving
,
Calories:
358
kcal
,
Carbohydrates:
67
g
,
Protein:
6
g
,
Fat:
7
g
,
Saturated Fat:
4
g
,
Polyunsaturated Fat:
0.5
g
,
Monounsaturated Fat:
2
g
,
Trans Fat:
0.02
g
,
Cholesterol:
22
mg
,
Sodium:
235
mg
,
Potassium:
171
mg
,
Fiber:
2
g
,
Sugar:
32
g
,
Vitamin A:
42
IU
,
Calcium:
36
mg
,
Iron:
3
mg
Chocolate, Cookies and Bars, Desserts
American