Best Chewy Chocolate Chunk Cookies

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Best Chewy Chocolate Chunk Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Servings 20 cookies


  • 1 ¾ cups all-purpose flour spooned and leveled (or 219 g)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup salted butter softened (or 168 g)
  • ¾ cup light brown sugar or 165 g
  • ¼ cup granulated sugar or 50 g
  • 2 egg yolks at room temperature
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 6 oz dark chocolate bars chopped (60% cacao, or 170 g)
  • Flaky sea salt for sprinkling


**For the Dough:**

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream the softened butter, light brown sugar, and granulated sugar with an electric mixer on high speed for 2 minutes, until light and fluffy.
  • Add the egg yolks and vanilla. Mix on medium speed for 2 minutes, until pale and fluffy.
  • Add the dry ingredients and mix on low speed just until combined.
  • Fold in the chopped dark chocolate until evenly distributed.

**Baking the Cookies:**

  • Scoop the dough into 20 balls. Cover with plastic wrap and chill overnight for the best flavor. (You can also bake right away if you prefer).
  • If chilling, let the dough come to room temperature before baking.
  • Preheat the oven to 350°F. Arrange the dough balls 3 inches apart on a parchment-lined baking sheet.
  • Bake for 10-11 minutes, until the edges are light golden brown.
  • Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Cool for another 10 minutes before enjoying!


Measure your flour correctly. This is my top baking tip. Don’t scoop the measuring cup directly into the flour. Instead, spoon flour into the cup and level it off with a knife. Better yet, weigh your flour: 1 cup equals 125 grams.

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