These ultra-thick chocolate chunk cookies are crispy on the edges, perfectly soft in the center, and loaded with molten pools of rich, dark chocolate. Each bite melts in your mouth, making them the ultimate indulgence for any cookie lover. Whether served warm with a glass of milk or as a decadent dessert, these cookies are guaranteed to satisfy your chocolate cravings.

Why You’ll Love This Recipe

These cookies are a celebration of texture and flavor. The edges offer a golden crisp bite, while the centers remain irresistibly gooey. Using dark chocolate chunks instead of chips ensures rich, melted pockets of chocolate in every bite. The dough comes together quickly and requires no chilling, making this recipe perfect for spontaneous baking. They’re classic, indulgent, and always a hit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark chocolate chunks or chopped dark chocolate bar
• Optional: flaky sea salt for topping

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chunks, reserving a few to press on top of each cookie before baking.
7. Scoop large balls of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Sprinkle with flaky sea salt while warm if desired. Serve gooey and warm.

Servings and timing

This recipe yields approximately 12 cookies.
Preparation time: 10 minutes
Baking time: 10–12 minutes
Cooling time: 5 minutes
Total time: 25–30 minutes

Variations

• Nutty Version: Add 1/2 cup chopped walnuts or pecans for added crunch.
• Milk Chocolate: Swap dark chocolate chunks with milk chocolate or white chocolate pieces.
• Espresso Boost: Add 1/2 teaspoon of instant espresso powder for deeper chocolate flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Stuffed Cookies: Insert a piece of caramel or peanut butter cup in the center before baking.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days.
To freeze, place unbaked cookie dough balls on a tray to freeze, then transfer to a freezer bag for up to 2 months.
To reheat, microwave baked cookies for 8–10 seconds to revive the gooey texture.
Bake frozen dough straight from the freezer at 350°F (175°C) for 12–14 minutes.

FAQs

Can I chill the dough for later?

Yes, chilling the dough for 30 minutes to 24 hours can enhance the flavor and texture, though it’s not required.

Can I use chocolate chips instead of chunks?

Yes, but chocolate chunks create larger, more molten pools of chocolate for a more indulgent result.

How do I get the gooey center?

Bake until the edges are golden but the center is still slightly underbaked; it will continue cooking as it cools.

What kind of dark chocolate is best?

Use a quality chocolate bar chopped into chunks or high-quality baking chunks with at least 60% cocoa content.

Can I double the recipe?

Absolutely. Double all ingredients and bake in batches for a larger yield.

Why did my cookies spread too much?

If the butter was too warm or the dough was overmixed, cookies may spread. Use cool room-temperature butter and mix until just combined.

Can I make smaller cookies?

Yes, use 1 tablespoon of dough per cookie and reduce the baking time to 8–10 minutes.

What’s the best way to store the dough?

Keep unbaked dough in the refrigerator for up to 3 days or freeze for longer storage.

Can I omit the sea salt topping?

Yes, but the sea salt enhances the chocolate flavor and balances the sweetness beautifully.

Do I need a stand mixer?

No, this recipe can be made easily by hand or with a hand mixer.

Conclusion

Gooey Chocolate Chunk Cookies are a timeless classic, beloved for their soft centers, crisp edges, and generous chocolate pockets. Simple to prepare and endlessly customizable, they’re the perfect treat for any occasion. Whether you enjoy them warm from the oven or stored for later indulgence, these cookies are a guaranteed favorite for all chocolate lovers.

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