Chocoholic Chocolate Chunk Cookies

 Sharing my very favorite Chocolate Chunk Cookie recipe and a few of my secret tips on how to make perfect cookies every time.


I may or may not have been holding out on you with these cookies. You see, I bake these only every so often because I cannot stand being around them until I have devoured every last one. Even taking a couple of pictures is asking a lot once they come out of the oven :).

There are so many chocolate chip cookie recipes out there, but if you still haven’t found the one or are in the mood of switching things up, this is the recipe for you. It’s the one that has stolen my heart and it might just capture yours as well.


When it comes to baked goods, nothing beats a freshly baked cookie for me. I would be one happy camper if I could only live on cookies for the rest of my life. I just love them so. And to make matters worse, Adam is a huge cookie monster as well, which means we pretty much always have cookies hiding somewhere.

Since I am sharing THE cookie recipe today, I thought it was about time that I’d also share a couple of my no-fail baking tips when it comes to creating the perfect cookie.

If you’re only here for the recipe and don’t care about cookie nerd talk, scroll to the bottom, get the recipe, and get dunkin’.


And just in case you’re wondering, here’s my definition of the ultimate chocolate chip cookie:

It all starts with slightly crispy and perfectly browned edges. The crackly top with chunks of chocolate peeking through is inevitable. And they cannot be too thick or thin. Just thick enough to sink your teeth into with a cookie ratio that doesn’t compete with the chocolate chunks. While I prefer the exterior to be somewhat on the crispy side, I am all about that chewy, if possible warm and melty chocolate interior. If the tops can be finished with a sprinkling of sea salt and there’s a tall glass of ice cold milk nearby, my cookie world is complete.


Now on to my top 5 cookie baking tips!

1. ROOM TEMPERATURE BUTTER. I have had to learn this the hard way. Patience is not my strong suit and I personally do not like to plan far in advance when it comes to baking, so for the longest time I would melt the butter in the microwave or on the stove and didn’t think much about it. But most of my cookies turned out heavy and no crackly top formed on the cookies. So I finally learned to set out the butter an hour or so ahead of time and voila. Beautifully light and good-looking cookies. Room temperature butter fully incorporates into the dough, which traps the air and during the baking process that air expands and makes for smooth and evenly baked cookies. Hot or cold butter don’t incorporate well causing the cookies to be dense or hard. It’s also helpful to set out the eggs ahead of time for the same reason, though cold eggs don’t affect the overall texture as much as cold butter does.

2. SCRAPE THE SIDES OF THE BOWL. It might sound silly, but scraping the sides of the bowl to make sure that all the ingredients get evenly worked into dough really matters. This is especially important for people who use an electric stand mixer and tend not to check on the dough as frequently.

3. DON’T OVERMIX YOUR FLOUR. Creaming together your wet ingredients and incorporating them well is essential. But once you add your flour (usually always towards the end), I mix it until barely combined. Why? If you overmix your flour, you end up developing the gluten, which is great when baking bread to give it that hearty and tough texture. Exactly what we don’t want in a cookie. Being gentle with the flour results in light cookies.

4. MEASURE CORRECTLY. Following the recipe and measuring your ingredients accurately is a must. Baking is a science, which means you will be successful if you go according to the instructions, ensure your ingredients are the exact amounts, and throw in a little love :).

 5. BE CHOOSY WITH YOUR CHOCOLATE. If you use good quality ingredients, you have won half the battle. Good quality doesn’t have to mean expensive and you can really taste the difference. There’s a reason I’m using chocolate chunks in this recipe. I buy a big chocolate bar and cut it into chunks myself. Chocolate chips and pre-packaged chocolate chunks can have a weird wax coating that can put a real damper on your chocolate experience. Plus, if you chop your own chocolate, you are in charge of size.


Oh, yes. Being in control of my chocolate chunks and how much I add to the batter, is my very favorite thing about these cookies. Not only did I leave them rather big, but I also used two different kinds: milk and dark chocolate. Chocoholic is part of the title for a reason, lol. I definitely did not have to get my arm twisted to take a bite or two!


Alright, time for me to do a little less talking and for you to do a little more cookie-eating.

Chocoholic Chocolate Chunk Cookies
Yields 18
Chocoholic Chocolate Chunk Cookies are for those who can't get enough of chocolate and cookies. This is the only chocolate chip cookie recipe you need!
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  1. 3/4 granulated sugar
  2. 3/4 light brown sugar
  3. 1 stick (1/2 cup) unsalted butter, at room temperature
  4. 1 large egg
  5. 2 large egg yolks
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 1/2 cups all-purpose flour
  11. 4 ounces milk chocolate, chopped
  12. 4 ounces dark chocolate, chopped
  13. sea salt, optional
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. 1. In the bowl of your stand mixer, cream together granulated sugar, brown sugar and butter, about 3-5 minutes. Add egg and mix well. Add one egg yolk at a time and mix after each addition. Stir in vanilla and with the mixer on low speed, add baking powder, soda, and salt until fully incorporated. Add flour and stir until barely mixed in, about 30 seconds to 1 minute. Dough will be slightly sticky.
  3. 2. Remove from the mixer and fold in chopped chocolate. Sprinkle cookies with sea salt, if desired. Using a large cookie scoop, place cookie dough balls onto the cookie sheet, spacing about 1-inch apart. Place in the oven and bake for 12-14 minutes or until edges are slightly brown. Let cookies rest for 5 minutes on the cookie sheet before transferring to wire racks to cool completely.
  1. Cookies will keep up to 1 week stored in an airtight container or up to 2 months in the freezer.
Adapted from bonappetit
Adapted from bonappetit
Deliciously Yum!

48 thoughts on “Chocoholic Chocolate Chunk Cookies

  1. You are singing to my heart girlfriend. These pictures look amazing and made me immediatley hungry. This is SOOOOOOO Pinterest worthy. Good job!

  2. Wow you really know how to describe the perfect cookie! These cookies are amazing! And I love that you chopped your own chocolate. Your tips are really useful too! Pinning these beauties!

  3. These cookies look PERFECT! Oh my, I would eat all of these. Great baking tips too. I’m not the best baker in the world, and can take all the tips I can get. What is your favorite chocolate to use? Love that you did half dark and half milk. Yum!

    • Thank you, Natalie! I love Trader Joe’s Pounds Plus Bars. They are thick, huge and taste amazing in everything or just on its own ;). I have seen some of your baked goods and you need to give yourself more credit, lady! Hope you’re having a great week!

    • Some days I wish I didn’t have this massive sweet tooth! Hope you get to make these sometime – they really are delicious. Thank you so much!

  4. I have been looking for a good chocolate chip recipe and thought ill just try a few out.
    This one looked so good that I just had to test it, as well as another recipe that joined the hype of putting pudding mix into the batter. Now the apartment has this delicious baking smell, and I am left with two batches.

    My point is, your recipe beat the pudding mix recipe by miles!
    I wish I didn’t waste my ingredients on the other batch, but had had made more of yours..
    Unlike the others they were not crumbly and dry, but some real chocolate dense goodness.
    Thank you so much for putting up the tips 🙂

    Love from Germany!

  5. These tips are so great, Kathi! Cookie making is definitely a science. More and more, I’ve been using chocolate bars to chop for cookies and desserts. Like you said, you can control the size, plus they melt waaaay better. The gooier the chocolate, the better! These chocolate chippers look bakery perfect!

  6. Well well, I’ve been looking for an amazing chocolate chips cookies recipe and the search is not easy because every recipe I have found claim to be ” the best recipe ever” which now I know is a lie because yours is by far the best recipe I’ve found. The results are amazing, this is exactly what I was looking for, those cookies are everything you ask your cookies to be. And I had to write this insane comment – even if english is not my mother tongue( by the way sorry for my poor english writting skills) to THANK YOU 🙂 This recipe is going to make my people so happy and probably fat 😛 (I’ve tried the first batch selfishely for myself ^_^ )

  7. I could TOTALLY live on cookies !!
    Throw in some McDonald French fries and a little milk …. Give me my cell phone …. And call me in a month it two!!!

  8. Reading your recipe was a treat in of itself- but also, it confirmed that I have not totally “lost it” When my boys were younger I found a recipe very similar to yours using 1 egg and 1 egg yolk- I didnt note where I found it-some endless array of recipes on the net- though not blogs as nice as they are now-yours included- So.. after getting away from using that recipe to try others that promised to take me to chocolate chip cookie nirvana- I stopped using it- When the recipes that gave instructions to melt the butter started to flood the cyber cooking highway I began to doubt that I had copied my recipe correctly- everyone that listed egg yolk as well I would get excited until I read instructions- You have given me vindication- I really did copy it correctly. This recipe is one my youngest liked the most and asked for a Chocolate Chip Cookie birthday cake- which I did 3 layers. I even recall also finding a recipe that called for extra egg white rather than yolk. Can’t recall if I ever made them- Perhaps an experiment with that is worth a try.?

  9. I’ve tried /every/ single famous chocolate chip cookie recipe including ones from complicated michelin star cookbooks… this… this is easily the best. The. Best.
    I agree with the tip: NEVER use chocolate chips, ever, ever, ever.

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  13. This looks fantastic! You mentioned measuring things properly, and I’m wondering… How do you measure your flour? The spoon and level method or straight from the jar one? I really want to get this recipe right!

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