Chocolate Chunks for cookies

These Chocolate Chunks for cookies are super yummy and easy to make at home


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 3/4 cup loaded dark brown sugar (fine to replace light).
  • 1 teaspoon vanilla extract.
  • 2 large eggs.
  • 1 teaspoon salt.
  • 1 teaspoon baking soda.
  • 2-1/2 cups all purpose flour, spooned and leveled (ideally King Arthur flour – see note).
  • 6 oz bittersweet chocolate, highest such as Ghriardelli, approximately chopped.
  • 2 oz milk chocolate, highest such as Ghirardelli, carefully sliced.


  1. In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (usage high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as needed. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly integrated. Add the flour and both chocolates, and mix on low speed until the flour is entirely combined and the chocolate is uniformly dispersed throughout the dough.
  2. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator till company, a couple of hours. (The dough can be refrigerated, wrapped securely in cling wrap, for approximately 1 week or frozen for as much as 1 month.).
  3. Pre-heat the oven to 350 ° F and set a rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
  4. Drop the dough in firmly jam-packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a # 40/1.5- T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, up until golden around the edges but still soft and pale in the center. Let cool for a couple of minutes on the baking sheet, then transfer to a wire rack to cool entirely. Repeat with remaining cookie dough. The cookies can be kept in an airtight container at room temperature for as much as 3 days.

Note: Some readers have had concerns with the cookies being flat. This can happen as a result of utilizing a “softer” flour. I extremely advise King Arthur All Purpose Flour for this recipe– it’s high in protein and gluten, and helps cookies hold their shape.
Keep in mind: If time permits, let the dough rest in the refrigerator over night – the flavor improves. If you’re restless to even wait a few hours for the dough to tighten in the fridge, you can form the dough into balls on the baking sheet and chill in the refrigerator till firm, about 30 minutes.

Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and extract as much air as possible. Bake as required straight from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool entirely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, eliminate the cookies from the container and let them come to room temperature level.