Chocolate Chunk Cookies

Name: Chocolate Chunk Cookies
Total time: 55 min
Yield: 28 serving(s)
Ingredients: 2 1/4 c. all-purpose flour; 1 tsp. baking soda; 1/2 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, melted and cooled; 3/4 c. firmly packed dark brown sugar; 3/4 c. granulated sugar; 1 large egg; 2 tsp. pure vanilla extract; 4 oz. semisweet chocolate, chopped; 4 oz. bittersweet chocolate, chopped; Flaky sea salt, for sprinkling

We baked almost 500 cookies in our quest for the best chocolate chip cookies—and made a few surprising discoveries along the way.

By Kate MerkerPublished: Sep 5, 2025

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cashew milk and chocolate chunk cookies. sweets and snacks.

mike garten

Yields:

28 serving(s)

Total Time:

55 mins

Our best-ever take on the classic chocolate chip cookie leans into rich, gooey indulgence with a mix of semisweet and bittersweet chocolate chunks—not chips—for optimal meltiness. The melted butter base yields a soft center and crisp edges, while a touch of flaky sea salt on top makes every bite pop. Bake them ahead or enjoy fresh from the oven; either way, these cookies are sure to disappear fast.

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Ingredients

2 1/4 cups
all-purpose flour
1 tsp.
baking soda
1/2 tsp.
kosher salt
1 cup
(2 sticks) unsalted butter, melted and cooled
3/4 cup
firmly packed dark brown sugar
3/4 cup
granulated sugar
1
large egg
2 tsp.
pure vanilla extract
4 oz.
semisweet chocolate, chopped
4 oz.
bittersweet chocolate, chopped
Flaky sea salt, for sprinkling

Directions

1. Step 1In medium bowl, whisk together flour, baking soda, and kosher salt.
2. Step 2In large bowl, whisk together butter and both sugars until combined. Whisk in egg and vanilla until no streaks remain. Gradually add flour mixture and, using rubber spatula, stir until just incorporated. Fold in both chocolates. Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 5 days.
3. Step 3Arrange racks in upper and lower thirds of oven and heat oven to 350°F. Line 2 baking sheets with parchment paper.
4. Step 4Drop heaping 2-tablespoon scoops of dough onto prepared sheets, spacing 2 inches apart. Sprinkle tops with flaky salt. Bake, rotating sheets and swapping positions on racks halfway through, until just set and golden brown around edges, 10 to 12 minutes. Let cookies cool on sheets 5 minutes, then transfer to wire racks and let cool at least 10 minutes.