These cookies are packed full of decadent dark chocolate and sweet milk chocolate chunks with slightly crispy golden edges, yet a chewy delicious center.
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My favorite cookies are thick, gooey chocolate chip cookies, but I have had some pretty amazing thin and chewy chocolate chunk cookies and I knew I needed to make my own recipe. I wanted the cookies to be chewy and slightly crispy on the edges. I don’t love a completely crispy cookie, so I kept the same amount of brown sugar as granulated sugar in this recipe.
Chopped Chocolate Chunks
The combination of milk and dark chocolate chunks with the slightly crispy caramelized edges are what makes these cookies delicious. When chopping the chocolate chunks, make sure not to chop them too much or the chocolate will be more like bits and blend into the cookie. The chunks with some of those little bits create a perfect cookie with chocolate in every bite.
]Trader Joe’s has some amazing chocolate bars sold by the pound, but I think they might be a seasonal item. Any high quality baking chocolate will work and I love these Ghirardelli baking bars.
Equipment Needed For Thin and Chewy Chocolate Chunk Cookies
- Stand mixer with paddle attachment: I use a KitchenAid (6 quart), similar to this one.
- Rubber spatula: I’m still looking for one that I love, so if you have one you love let me know in the comments.
- Measuring cups and spoons: I use and love this set.
- Kitchen scale: This one has great reviews on Amazon. I always use a kitchen scale to measure my flour.
- Half baking sheet: I love these Nordic Ware baking sheets.
- Cookie Scoop: This set of three is great and I use them all the time.
Other Cookie Recipes You Will Love
Amazing Thin and Chewy Chocolate Chunk Cookies
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Cookie scoop
Ingredients
- ½ cup (113.5 g) unsalted butter, room temperature
- ¾ cup (160 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 eggs room temperature
- 1 teaspoon (4.3 g) vanilla extract
- 2 ½ cups (300g) all purpose flour
- 1 teaspoon (4.6 g) baking soda
- ¼ teaspoon (1.1 g) teaspoon baking powder
- ½ teaspoon (3 g) salt
- 6 oz milk chocolate, chopped into chunks
- 6 oz dark chocolate, chopped into chunks
- Sea salt flakes, optional
Instructions
- Preheat oven to 325 and line two baking sheets with parchment paper and set aside.
- In a stand mixer with the paddle attachment, cream butter and sugars until light and fluffy. About five minutes.
- Add eggs one at a time and mix until well combined. Make sure to mix sides of bowl between each egg.
- Add vanilla and mix for about 30 seconds.
- Add all-purpose flour, salt, baking soda and baking powder and mix until just combined.
- Add chopped chocolate chunks and mix until just combined.
- Using a #40 cookie scoop (1 1/2 tablespoons), portion dough and place on baking sheet two inches apart.
- Bake at 325 degrees F for 13-15 minutes. *Be sure to check your cookies around 10 or 11 minutes as every oven is different.
- Remove from oven and sprinkle with sea salt. Let cookies cool on pan for 5-10 minutes and remove and finish cooling on cooling rack.
- Enjoy!
