These thick‚ bakery style Chocolate Chunk Cookies are super soft‚ loaded with pieces of chocolate‚ and come together in under a half hour! WARM‚ SOFT‚ HOMEMADE COOKIES You can’t go wrong by making chocolate chip cookies! Is there anything more comforting than a warm cookie just out of the oven? Dunk it in a cool glass of milk and you are in heaven! Trust me when I say these Chocolate Chunk Cookies will be one of your new favorites. These large and in charge cookies are better than any cookies you’d get at your local bakery. Plus‚ they are ready in under 30 minutes‚ making them perfect for any sudden cravings! FREQUENTLY ASKED QUESTIONS (FAQ’S): Should you serve these cookies room temperature or warm? You can serve these either at room temp or warm. They’ll be delicious either way. What else can I add to Chocolate Chunk Cookies? Change up the flavor profile of these chocolate chunk cookies by adding some chopped pecans‚ chopped walnuts‚ toffee bits‚ peanut butter chips‚ or butterscotch chips to the cookie dough batter. Is the flaky salt on top absolutely necessary? Nope‚ but‚ that flaky salt does give these cookies another dimension of incredible flavor. Plus‚ it helps to cut back on the sweetness factor while adding that sweet and salty flavor profile. If you don’t have it or don’t want to use it‚ feel free to omit it. What’s the best way to reheat these cookies? There’s something just perfect about a nice bite of a warm cookie. Use the microwave for 10 seconds to gently heat the cookies‚ or place them in a preheated oven for about 3 minutes to get them nice and warm. How to store leftover chocolate chunk cookies? Leftover cookies should be stored in a container at room temperature for up to 5 days. You can freeze them in a freezer safe container for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) all-purpose flour – it’s very important that you do not overmeasure your flour or you will get dry muffins. Do not ever measure directly from the flour bag. You will end up packing in the flour to your measuring cup which will result in too much flour. Pour some flour into a bowl and stir with a fork. Then dip the measuring cup in and scoop (don’t pack) then swipe off any excess with the flat side of a butter knife. fine sea salt – just regular table salt is fine. cornstarch – this helps keep those cookies nice and soft baking soda – double check that your baking soda is fresh. Most cookies do not turn out properly wither because there is too much flour in the dough or the baking soda is no longer active. unsalted butter – if you forgot to take the butter out to get it to room temperature‚ be sure to see my instructions on How to Soften Butter Fast. granulated sugar and light brown sugar – if you’ve ever made chocolate chip cookies in the past‚ you’ll know that these too work in harmony for the perfect chewy cookie. large eggs – if you have time‚ let the eggs come close to room temperature. This will help them incorporate into the batter much easier. vanilla extract – feel free to try peppermint extract‚ almond extract‚ strawberry extract‚ or coffee extract instead of vanilla extract. semi-sweet chocolate chunks– These can be swapped out for other chocolate chip varieties if desired. Chocolate chips‚ semi-sweet‚ milk‚ or dark chocolate baking chips will all work nicely in this cookie recipe. Just make sure to use a 12-ounce bag of chips altogether‚ no matter what you choose. flaky sea salt– this is optional. We love the sweet and salty together. HOW TO MAKE CHOCOLATE CHUNK COOKIES Preheat the oven to 350°F. Line sheet trays with parchment paper‚ set aside. In a large bowl stir together the flour‚ cornstarch‚ baking soda‚ and salt‚ set aside. In the body of a stand mixer with the paddle attachment (or in a bowl and an electric hand mixer) cream the butter with both sugars for 3 minutes until light and fluffy. Add the eggs in one at a time making sure the first one is fully mixed in before adding the next. Stir in the vanilla extract. Add the dry ingredients you mixed earlier and slowly stir them in until combined. Scrape down the sides as needed. Reserve ½ cup of the chocolate chunks and set aside side. Add the remaining chocolate chunks to the cookie dough and mix until just combined. Portion the cookie dough into 18 portions (about 2.5 ounces each.) Roll the cookie dough between your hands to form a smooth ball. Place them onto the sheet trays making sure they are about 4 inches apart. Top each cookie with the reserved chocolate chunks (roughly 3 chunks per cookie) and gently press them into the tops. Bake for 12-13 minutes until the cookies are puffed up‚ they do not appear moist in the center and they start to very lightly brown along the edges. Only bake one sheet at a time for even baking. Immediately sprinkle them with some flaky sea salt if using. Let them cool completely on the sheet tray.  CRAVING MORE RECIPES? Chocolate Chip Cookie in a MugTollhouse Cookie PieButter Pecan CookiesCherry Blossom CookiesPotato Chip CookiesTwix CookiesS’mores Cookie CupsTrail Mix CookiesBlueberry Cookies Print Chocolate Chunk Cookies Homemade‚ thick cookies from scratch packed with semi sweet chocolate chunks. Course DessertCuisine American Prep Time 15 minutes minutesCook Time 13 minutes minutesTotal Time 28 minutes minutes Servings 18 servings Calories 350kcal Author Brandie @ The Country Cook Ingredients3 cups all-purpose flour2 Tablespoons cornstarch1 teaspoon baking soda¾ teaspoon fine sea salt1 cup (2 sticks) unsalted butter‚ softened to room temperature¾ cup granulated sugar¾ cup light brown sugar‚ packed2 large eggs1 Tablespoon vanilla extract11.5 ounce bag semi-sweet chocolate chunks divided useflaky sea salt‚ for topping (optional) InstructionsPreheat the oven to 350°F. Line sheet trays with parchment paper‚ set aside.In a large bowl stir together the flour‚ cornstarch‚ baking soda‚ and salt‚ set aside.In the body of a stand mixer with the paddle attachment (or in a bowl and an electric hand mixer) cream the butter with both sugars for 3 minutes until light and fluffy.Add the eggs in one at a time making sure the first one is fully mixed in before adding the next. Stir in the vanilla extract.Add the dry ingredients you mixed earlier and slowly stir them in until combined. Scrape down the sides as needed.Reserve ½ cup of the chocolate chunks and set aside side. AAdd the remaining chocolate chunks to the cookie dough and mix until just combined.Portion the cookie dough into 18 portions (about 2.5 ounces each.)Roll the cookie dough between your hands to form a smooth ball. Place them onto the sheet trays making sure they are about 4 inches apart.Top each cookie with the reserved chocolate chunks (roughly 3 chunks per cookie) and gently press them into the tops.Bake for 12-13 minutes until the cookies are puffed up‚ they do not appear moist in the center and they start to very lightly brown along the edges. Only bake one sheet at a time for even baking.Immediately sprinkle them with some flaky sea salt if using. Let them cool completely on the sheet tray. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 350kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Sodium: 171mg | Fiber: 2g | Sugar: 24g