The Ultimate Chocolate Chunk Cookie is cookie perfection. They are soft, thick and chewy, and they totally melt in your mouth.
Make Chocolate Chip Cookies
Whether you use chocolate chips, Skor or Heath bits or our favorite, broken chunks of chocolate you will love these cookies. They are called the Ultimate Chocolate Chunk Cookie for a reason! These cookies are super easy and quick to make. They keep in an airtight container for about three days and freeze beautifully. We always try to keep some around just in case the mood strikes us!
When I was a little girl, every time I went to my grandmother’s house there were always cookies. She had a bear cookie jar. I don’t remember a time in my childhood that there weren’t cookies in that bear. The first thing we did when we got to her house was head for the cookies!
Moist Chocolate Chip Cookies
Is there anything better than a giant cookie and a cold glass of milk? I think these cookies are one of my very favorites. They are soft, thick, and chewy. Everything I want in a cookie! I think even my grandmother would have thought these were darn good!
I like that you can customize them. My favorite version of this cookies is when I take big pieces of chocolate and break off chunks. They are equally delicious with any flavor chocolate chip, or even Skor bits.
Just think how happy your children or grandchildren would be if you had a cookie jar full of these delicious cookies!
An added bonus is how well these cookies freeze. You can make a big batch and always have some on hand!
Soft Baked Chocolate Chip Cookies
Best Choc Chip Cookies
Ingredients for The Ultimate Chocolate Chunk Cookie
- butter
- flour
- baking soda
- salt
- sugar
- brown sugar
- egg
- vanilla
- chopped chocolate, chocolate chips and/or toffee bits
How to make The Ultimate Chocolate Chunk Cookie
In a large bowl combine butter and both sugars. Using a handheld mixer beat until smooth and creamy.
Add vanilla and eggs, beat until incorporated.
Add the flour, baking soda and salt. Beat on a low speed, just until combined Do not overmix.
Gently fold in the chocolate chunks, chips or bits. Stir until blended together and until chocolate is as evenly distributed as possible.
Drop cookies that are shaped as rounds or discs about ¾ of an inch thick and 2 inches wide. Allow room for spreading.
Bake for 10-15 minutes, depending on the size of your cookies. Watch for the cookies to start to brown around the bottom edge and to lose the shine on their surface. They are better underdone and will continue to bake while cooling on the cookie sheet.
Allow to cool on the cookie sheet for at least 5 minutes before moving to a wire rack to cool completely.
How to Store Cookies
If you are like me and always on the lookout for more cookie recipes, I have included some of my favorites below. Just in case!
Double Chocolate Espresso Nut Cookies
Chocolaty Chocolate Macadamia Nut Cookies
Chocolaty Macadamia Nut Cookies
Grandma’s Oatmeal Chocolate Raisin Cookies
Glazed Mint Chocolate Chip Cookies
White Chocolate Turtle Cookies
The Best Peanut Butter Chocolate Chunk Cookies
Chocolaty Cherry Cheesecake Cookies
Molasses Oatmeal Chocolate Raisin Cookies
The Ultimate Chocolate Chunk Cookie
Ingredients
- ½ cup butter, unsalted, room temperature
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ¼ cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- cooking spray
- Options
- 6 oz. box chocolate, semi-sweet or dark, chopped
- 1 cup chocolate chips more or less to taste
- 1 cup Chipits Skor or Heath Toffee Bits optional
Instructions
- Preheat your oven to 350 degrees and prepare a rimmed baking sheet with cooking spray. Set aside.
- In a large bowl combine butter and both sugars. Using a handheld mixer beat until smooth and creamy.
- Add vanilla and eggs, beat until incorporated.
- Add the flour, baking soda and salt. Beat on a low speed, just until combined Do not overmix.
- Gently fold in the chocolate chunks, chips or bits. Stir until blended together and until chocolate is as evenly distributed as possible.
- Drop cookies that are shaped as rounds or discs about ¾ of an inch thick and 2 inches wide. Allow room for spreading.
- Bake for 10-15 minutes, depending on the size of your cookies. Watch for the cookies to start to brown around the bottom edge and to lose the shine on their surface. They are better underdone and will continue to bake while cooling on the cookie sheet.
- Allow to cool on the cookie sheet for at least 5 minutes before moving to a wire rack to cool completely.
- Store cookies in air-tight container for up to 3 days. Enjoy!
Notes
This used to be a completely different but amazing recipe. This new one is trash, bring back the old one!
This recipe has not changed. Did you have a problem making it? Please let me know. Thank you and take care. Talk soon. Karin