Classic Chocolate Chunk Cookies – thin and chewy

  • Author: Loody's Kitchen
  • Prep Time: 1 hour
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 18-20 BIG cookies 1x
  • Category: cookies


A simple recipe for thin and chewy Classic Chocolate Chunk Cookies filled with rich, dark chocolate chunks and sprinkled with flakey sea salt. 



1 cup salted butter (2 sticks, room temperature)
3/4 cup brown sugar
3/4 cup white granulated sugar
1 teaspoon vanilla extract
2 eggs, room temperature
2 cups all purpose flour
1/4 cup almond flour
1 teaspoon baking soda

2 cups chocolate chunks (65% or 70% Chocolove), reserving 1/2 cup
extra flakey sea salt


In the bowl of stand mixer fitted with the paddle attachment, cream together butter, both sugars and vanilla extract for 3-4 minutes. With mixer running on low, add in eggs, one at a time. Continue to run mixer until eggs are fully combined, 1-2 minutes. 

In a separate bowl, whisk together dry ingredients (AP flour, almond flour and baking soda). Don’t skip this step – it’s important that the dry ingredients are mixed together before adding to the wet ingredients. 

With mixer running on low, slowly add dry ingredient in, scrapping down the sides as needed. Once just barely combined, stir in 1 1/2 cups chocolate chunks. 

Scoop dough using a 3 tablespoon cookie scoop – before filling scoop with dough, load the bottom of the scoop with a few of the reserved chocolate chunks. Those extra chunks on the top will turn into chocolatey pools once baked. After all the dough is scoop, chill for at least 1 hour but over night is ideal here. Trust me. 

Once dough is chilled, place on parchment lined baking sheets (leaving generous spacing in-between, as they will spread). Bake at 375° for about 10 minutes or until edges are golden brown and centers are almost set but still soft. Let look on pan – the centers will set as they cool. 

Recommended eating method: straight off the pan while they’re still warm. (Or if you’re weird like me, stick them in the freezer and eat them one-by-one frozen whenever you have a chocolate craving…they’ll be SUPER chewy and delicious, not hard as rocks.)


If you don’t have salted butter, you can use unsalted. Just add 1/2 teaspoon of salt to the dry ingredients. 

Chilling overnight creates an extra chewy texture and toffee flavor for your cookies – I highly recommend you do this. 

Adapted from Ruth Wakefield’s Toll House Cookies

Keywords: chocolate chunk cookies, chocolate chip cookies