Let’s not normalize buying $4 cookie you’ll finish in 5 seconds (I’m looking at you Starbucks)
These chewy chocolate chunk cookies are exactly what you crave when you want something rich, chewy and comforting. Every bite is chewy, packed with pockets of melty dark chocolate. They taste like the best bakery-style cookie you’ve ever had, but made right in your own kitchen.
What makes these cookies stand out is the combination of brown sugar for that deep, caramel-like chew and the hand-chopped chocolate bars. Using chopped chocolate means you get all those amazing shards and varying sizes of chocolate throughout the dough. And a little secret ingredient, lukewarm water, helps create that perfect soft and chewy texture.
I made a batch of these for a weekend, and honestly, they disappeared so fast (yes, really). You’ll want to make these thick chocolate chunk cookies again and again.
Why you’ll love this recipe
- Perfectly chewy! – These cookies have that perfect soft, bendy texture with slightly crisp edges, just like your favourite local bakery.
- Big chocolate chunks – Chopping your own dark chocolate bars gives you incredible puddles of melted chocolate in every single bite.
- Rich brown sugar flavour – The high ratio of brown sugar creates a deep, caramelized sweetness that makes these thick chocolate chunk cookies so perfect.
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Large eggs
- Lukewarm water
- Vanilla extract
- Dark chocolate bars
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Electric stand mixer with paddle attachment, or a hand mixer
- Sharp knife and cutting board (for chocolate bars)
- Cookie scoop (approx. 3 tablespoons or 50-gram capacity)
Tips for making Chewy Chocolate Chunk Cookies
- Chop your own chocolate – Using dark chocolate bars and roughly chopping them into ½-inch pieces gives you those amazing, varying chunks that make these homemade chocolate chunk cookies so special. It’s a small effort that makes a huge difference in texture and flavour.
- Don’t overmix the dough – Once you add the dry ingredients, mix just until everything is combined. Overmixing can develop too much gluten, which can lead to tough cookies instead of soft and chewy chocolate chip cookies.
- Use softened butter – Make sure your butter is truly softened, but not melted. It should give slightly when you press it. This helps it cream properly with the sugars, creating air pockets for a light and fluffy base.
- Don’t skip the water – The lukewarm water in this recipe might seem a little unusual, but it helps create that signature chewy texture. It adds a bit of moisture without making the dough too wet, contributing to a truly soft and chewy chocolate chunk cookie.
- Scoop large cookies – Using a 3-tablespoon or 50-gram cookie scoop helps you get those big, bakery-style cookies. Larger cookies tend to stay softer and chewier in the centre.
Frequently Asked Questions
Can I use chocolate chips instead of chopped chocolate bars? You can! Chips hold their shape more. If you do use them, stick with a good quality dark chocolate chip.
Why are my thick chocolate chunk cookies flat? There are a few reasons this might happen. Your butter might have been too warm or melted, or your baking soda could be old. Also, make sure your oven temperature is accurate. Sometimes a slightly cooler oven can cause them to spread too much before setting.
How do I store these chewy chocolate chunk cookies? Once completely cooled, store your homemade chocolate chunk cookies in an airtight container at room temperature for up to 3-4 days. They’ll stay soft and chewy. If you want to keep them longer, you can freeze them.
Can I freeze the dough for later? Absolutely! Scoop the cookie dough balls onto a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 3 months. When you’re ready to bake, you can bake them from frozen, just add a minute or two to the bake time.
Make sure to tag me @theflournook on social media and leave a review below if you make these chewy chocolate chunk cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
Happy baking!
Print
Copycat Starbucks Chocolate Chunk Cookies
- Total Time: 1 hr 30 mins
- Yield: 16 1x
Description
These thick chocolate chunk cookies are wonderfully soft and chewy, packed with melty dark chocolate. This easy recipe makes bakery-style cookies in just over an hour, including chilling time.
Ingredients
- 2 1/2 cups (300 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (5 grams) salt
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) light brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 2 tablespoons (30 ml) lukewarm water
- 1 teaspoon (5 ml) vanilla extract
- 2 dark chocolate bars (approximately 200 grams total), chopped into 1/2-inch pieces
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a small bowl.
- Cream softened butter, light brown sugar, and granulated sugar in a medium bowl using a stand mixer with a paddle attachment or an electric hand mixer. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs, lukewarm water, and vanilla extract to the butter mixture. Beat on medium speed until just combined and smooth.
- Gradually add the dry flour mixture to the wet mixture on low speed. Mix until just combined; do not overmix.
- Reserve 1/4 cup of chopped dark chocolate. Fold the remaining chocolate into the dough with a rubber spatula.
- Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour.
- Once chilled, scoop about 50 g of dough per cookie. Roll each portion into an even ball.
- Place dough balls 2 inches apart on the prepared baking sheets.
- Press some of the reserved chocolate chunks onto the top of each dough ball.
- Bake for 10-12 minutes, or until the edges are golden brown and the centres are set but still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is key for thick cookies with a chewy texture. I never skip it because it helps the flavours meld and prevents the cookies from spreading too much.
- I always use a good quality dark chocolate bar and chop it myself into varied sizes. It melts into puddles and makes a big difference compared to using pre-chopped chocolate chips.
- Be careful not to overmix the dough once you add the flour. I mix just until no dry streaks remain to keep the cookies tender.
- Prep Time: 20 mins
- Chill Time: 1 hr
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
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