Why You’ll Love Semi‑Sweet Chocolate Chunk Cookies Recipe
These cookies are thick and chewy on the inside with golden edges and pockets of melty semi‑sweet chocolate throughout. The hint of sea salt on top highlights the chocolate flavor and makes them irresistible fresh from the oven. They’re perfect for sharing (or not).
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter
water
brown sugar
granulated sugar
egg
vanilla extract
all‑purpose flour
cornstarch
baking powder
baking soda
salt
semi‑sweet chocolate chunks
flaky sea salt (optional)
Recipe Card
• 8 tablespoons (4 oz) unsalted butter
• 1 tablespoon water
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 egg
• 3/4 teaspoon vanilla extract
• 1 1/2 cups all‑purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi‑sweet chocolate chunks (about 10 oz)
• Flaky sea salt for sprinkling (optional)
Directions
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a small saucepan, melt the butter with the water over low heat, then let cool slightly.
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In a large bowl, combine the brown sugar and granulated sugar. Add the melted butter, egg, and vanilla and mix until smooth.
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In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in the semi‑sweet chocolate chunks.
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Scoop generously sized portions of dough (about 1/4–1/3 cup each) onto the prepared baking sheet, spacing them about 2 inches apart.
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Sprinkle a little flaky sea salt on top of each cookie dough mound, if desired.
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Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
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Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further.
Servings and timing
Makes about 10 large cookies.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Total time: 25–30 minutes
Variations
• Double Chocolate Chunk: Swap 1/2 cup of the flour for unsweetened cocoa powder for a richer base.
• Nutty Twist: Add 1/2 cup chopped walnuts or pecans to the dough.
• White Chocolate & Cranberry: Replace semi‑sweet chunks with white chocolate chunks and dried cranberries.
• Salted Caramel: Nest small caramel pieces into the tops of the cookies before baking for gooey pockets of caramel.
Storage/Reheating
• Room temperature: Store cooled cookies in an airtight container for up to 3 days.
• Refrigerator: Keep in an airtight container for up to 1 week.
• Freezer: Freeze baked cookies (individually wrapped) for up to 2 months.
To warm, microwave a cookie for 10–15 seconds to bring back that soft, gooey texture.
FAQs
What makes these cookies different from regular chocolate chip cookies?
This version uses larger semi‑sweet chocolate chunks instead of chips and a combination of leavening agents and cornstarch to create thick, soft, chewy centers with slightly crisp edges.
Can I use chocolate chips instead of chunks?
Yes! Chocolate chips will work if you don’t have chunks, but chunks give bigger melty bites.
Why is cornstarch used in cookie dough?
Cornstarch helps make the cookies softer and thicker by slowing gluten development.
Can I make the dough ahead of time?
Yes, chilling the dough for 30 minutes to an hour can improve texture and prevent spreading.
Do I need to add sea salt on top?
No — it’s optional, but it enhances the flavor and balances the sweetness.
Can I make smaller cookies?
Absolutely. Just adjust baking time down slightly (about 8–10 minutes for smaller sizes).
How do I know when the cookies are done?
They should look set around the edges and still slightly soft in the center — they’ll continue to firm up as they cool.
Can I substitute the sugars?
Brown and white sugars contribute to texture and flavor; substituting much of either will change texture.
Are these cookies suitable for freezing?
Yes, they freeze well either baked or as shaped dough balls.
What’s the best way to serve them?
Serve warm for the best melty chocolate experience, with a glass of milk or ice cream if you like.
Conclusion
These semi‑sweet chocolate chunk cookies bring that bakery‑style indulgence to your home kitchen. With their soft centers, rich chocolate chunks, and optional sprinkle of sea salt, they’re a timeless favorite that’s sure to satisfy any sweet tooth. Serve them fresh from the oven or share them with friends — either way, they deliver comfort in every bite.
Semi‑Sweet Chocolate Chunk Cookies (Crumbl‑Style)
A rich, gourmet-style cookie packed with melty semi-sweet chocolate chunks and a perfectly chewy center — a Crumbl classic favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chunks
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in semi-sweet chocolate chunks evenly throughout the dough.
- Scoop large portions of dough onto the prepared baking sheet, spacing them out evenly.
- Bake for 10-12 minutes, or until edges are golden and centers are set but soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Do not overbake; the center should be slightly underdone for a soft texture.
- Chilling the dough for 30 minutes can enhance flavor and texture.
- Use high-quality chocolate for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 370
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
