I know the world doesn’t NEED another chocolate chip cookie recipe but I can’t help myself. These chewy chocolate chunk cookies are everything anyone ever looks for in a delicious chocolate chunk cookie. Perfect cookie texture and flavor with shards of chocolate throughout the ENTIRE COOKIE!!!!!
Now these cookies take a little extra time and effort, but nothing crazy. We like to keep things simple around here. And anything you put time and effort into comes out amazing and that goes with baking cookies as well. The most unique thing you’ll see about this chewy chocolate chunk cookie recipe is the flour: we use a combination of bread flour and all purpose flour. As for chocolate, we’re completely skipping the chocolate chips and chopping up bars of semi sweet chocolate – trust me it makes all the difference! And of course, chill the dough. I highly recommend you chill the dough over night (the longer the better) but chilling for a few hours (a minimum of 2 hours) should be good too.
Chopped chocolate vs. chocolate chips
Typically chocolate chips are the tried and true ingredient for chocolate chips cookies. I love chocolate chips just as much as the next person but the great thing about chocolate baking bars is that you can chop the chocolate in different sized pieces, resulting in chocolate pieces being distributed throughout the entire cookie! Take the chocolate bar and a sharp kitchen knife and roughly chop up the chocolate. Leave some chunks big and finely chop up other pieces. You want a variety of chunks because the big chunks turn into chocolate puddles and the small shards of chocolate end up in every bite.
extra cookie baking tips:
Like I mentioned before this recipe calls for a combination of bread flour with all purpose flour. Why both? The bread flour helps put the chewy in chewy chocolate chunk cookies. The combination of all purpose flour and bread flour yields a firmer cookie that is chewy, not crispy. If you don’t have bread flour on hand, can’t find it, or don’t feel like buying it, you can just use all purpose. It won’t dramatically change the recipe. If you do opt to use only all purpose flour, watch your baking time, these cookies might require less baking time depending on your oven.
Mandatory: Chill the cookie dough. This step cannot be skipped with this recipe. If you ship chilling the dough the cookies will be paper thin, spread excessively and have no substance to them, and I know how sad that makes everyone. Be patient with this one and make sure to chill the cookie dough in the refrigerator. And the longer the better.
- 1 and 1/4 cup all purpose flour
- 1 and 1/4 cup bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter (softened to room temp)
- 1/2 cup granulated sugar
- 1 cup dark brown sugar packed
- 2 eggs room temp
- 2 teaspoons vanilla extract
- 12 ounces semi sweet baking bars roughly 3 bars - divided, chopped
- Combine your dry ingredients (both flours, baking soda & salt) in a mixing bowl. Give the ingredients a quick stir to combine. Set aside. Use a sharp kitchen knife to chop 8 ounces (2 bars) of chocolate, set aside as well.
- In a separate large mixing bowl combine the butter and both sugars and beat on medium speed using a handheld mixer or a stand mixer for 1 to 2 minutes, until the butter and sugars are combined. Scrape down the sides of the bowl as necessary. Add in the eggs and vanilla extract and continue mixing on medium speed to combine. Stop the mixer and add in the dry ingredients, with the mixer on low speed mix everything together just until the cookie dough forms. Dough will be thick and sticky. Add the chopped chocolate pieces to the bowl and use a large spoon or spatula to fold the chocolate into the dough. Use a cookie scoop to scoop out cookie dough balls and place them on a small baking sheet. Cover the cookie dough balls with plastic wrap and set the baking sheet in the refrigerator to chill for a minimum of 2 hours but preferably over night.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and chop the remaining chocolate bar for the cookies.
- Place cookie dough balls on baking sheet, giving them about 2 inches of room between each cookie. Bake in the oven for 6 minutes. Carefully remove the baking sheet from the oven and lightly press pieces of chopped chocolate onto the cookies (careful not to burn yourself) and return the cookies to the oven for an additional 5 to 6 minutes to finish baking (11 to 12 minutes total baking time). Remove cookies from the oven and allow them to cool for about 10 minutes before transferring them to cool completely. Cookies are best when fresh but stay soft and chewy when stored in an airtight container.