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chocolate chunk cookies
5 from 2 votes

The BEST Chocolate Chunk Cookies

What's better than homemade chocolate chip cookies? Homemade Chocolate Chunk Cookies! Make this recipe for the BEST cookie you've ever had.
Prep Time15 mins
Cook Time8 mins
Refigerate30 mins
Total Time53 mins
Servings: 18 cookies
Print Recipe

Ingredients

For the wet ingredients:

  • ¾ cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 2 eggs
  • 2 tsp pure vanilla extract

For the dry ingredients:

  • 1 cup almond flour
  • 2 ⅓ cups all purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • 8 oz chocolate, chopped into chunks (I prefer Ghiradelli Milk Chocolate baking bars for a classic taste)

Instructions

Cream the butter and the sugar

  • With a stand or handheld electric mixer, cream together the sugar, brown sugar, and butter. Cream until the mixture gets fluffy and lightens, about a minute or two.

Add the eggs and vanilla

  • Now add the eggs and vanilla, and beat for two minutes. Like literally, use a timer.
  • The mixture will get a glossy look and an even creamier texture.

Add the dry ingredients

  • Next, add the almond flour and all-purpose flour, followed by the salt and the baking soda. Mix until everything is mostly incorporated.
  • Now add the chocolate chunks. Gentlly mix the chocolate chunks in by hand with a spatula, until the dough and the chocolate chunks are completely incorporated. Be careful not to overmix!

Shape the dough and refrigerate

  • With your hands, roll the dough into cookie dough balls. Each ball should be about 2 Tbsp worth of dough. You will end up with about 18-20 cookie dough balls
  • Place the dough balls on a plate or flat dish, and refrigerate for at least 30 minutes, and up to two days. Alternately, you can freeze the dough balls for later use.

Bake the cookies

  • Preheat your oven to 375 degrees.
  • Evenly space out 6 balls of cookie dough on a standard baking sheet. Gently flatten each dough ball with your hand so it looks like something between a ball and a disk. (This is the best shape for making cookies that spread just enough during baking.)
  • Bake for 8-11 minutes, until the edges of the cookies are light brown, and the middle is set but still looks soft and a dough-y.

Cool the cookies

  • Remove the cookies from the oven, and let them rest on the baking sheet for 5-7 minutes. The cookies will set and continue to bake on the baking sheet outside of the oven, so be patient. This step is super important!

Serve and enjoy!

  • After 5-7 minutes, remove the cookies from the baking sheet, serve, and enjoy!

Notes

For my tips on how to make the BEST cookies every time, read my post!
These cookies can easily be made gluten-free by subbing a gluten-free flour blend for the all-purpose flour.  I prefer Bob's Red Mill Gluten Free Baking 1 to 1.