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Soft Chocolate Chunk Cookies


I realize that you are most likely watching what you eat and being good.  It is a new year…I get it!  I wish I was there but instead…I am making batch after batch of cookies and I just can’t be mad at myself about it.  This base recipe is truly amazing and so my mind has been racing with all of the different variations I can make.  I literally just ate one of the Soft Confetti Sprinkle Cookies and I made them last week.  They stay soft for days at room temperature, although I would be shocked if they lasted that long.  Cookies are the universal sign of all things good.  Take a batch to a sweet friend and watch their face light up with happiness.  These cookies would be perfect on The Giving Plate I shared earlier in the week.

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This recipe is awesome but there are some “must do” steps to get the outcome that is out of this world delicious.  Creaming the butter, sugars, eggs and vanilla for 4-5 minutes is so important to get the soft and chewy cookie that I love.  When it comes to adding the dry ingredients you don’t want to over mix {I know confusing}, just mix until combined.  You also have to refrigerate the unbaked cookies for a minimum of 2 hours.  I just tried making this recipe and skipping this step…it doesn’t work!  The last important step is…DO NOT OVER BAKE.  You will hear me preach about this all of the time when it comes to cookies.  You want to take the cookies out just as the sides are set and the top is glossy.  Then you want to leave them on the cookie sheet for 5-7 minutes to setup.  I even have a post that has my top 10 Cookie Baking Basics to help.

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Soft Chocolate Chunk Cookies

Soft and chewy cookies that are full of chocolate chunks.
Course: Dessert
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
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  • 1 cup butter {softened}
  • 1 cup brown sugar {packed}
  • 1/2 cup granulated sugar
  • 4 tsp vanilla extract
  • 2 eggs
  • 3 cups flour
  • 4 tsp corn starch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chunks


  • In the bowl of a stand mixer {fitted with the paddle attachment} combine butter, brown sugar, granulated sugar, eggs and vanilla extract.  Beat on medium speed until creamed {it should be light and fluffy}.  This will take about 5 minutes, but do not skip this step.  Scrape down sides of bowl as necessary.
  • Add flour, cornstarch, baking soda and salt and mix until just combined.  Add chocolate chunks and fold in by hand.
  • Using a medium cookie scoop {or 2-3 tablespoons of dough} form mounds.  Place on a pan lined with parchment or wax paper, cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days.
  • When ready to bake, preheat oven to 350 degrees.  Line cookie sheets with parchment or spray with cooking spray.  Place mounds on sheets, being sure to space them about 2 inches apart.  Bake for 8-9 minutes, or until edges are set and the middle of the cookie is just beginning to set.  They will look under baked but let them cool on cookie sheet for 5-7 minutes before moving to a cooling rack and they will firm up as they cool.
  • Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.


  •  These cookies should not turn golden brown, except slightly on the bottom.
  • Freeze unbaked cookie dough mounds for up to 3 months and bake as directed, once mounds have thawed.
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