Kristen Timmers

Favorite Chocolate Chunk Cookies

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Chocolate Chunk Cookies with Milk

I’ve made many chocolate chunk cookies in my lifetime. This is the classic recipe that I come back to time and time again. It’s simple, versatile, and yields consistent, excellent results.

These Chocolate Chunk Cookies get their great texture and flavor from the (genius) addition of turbinado sugar, as well as chopped bittersweet chocolate and flaky salt.

The recipe is adapted from Ashley Rodriguez’s Chocolate Chip Cookies, published on her website, Not Without Salt, in 2010.

As you can imagine, the original recipe is hard to find and follow these days. Over the years, I’ve tweaked several ingredient quantities to suit my preferences. I’ve also added metric weights and more detailed instructions.

This cookie dough can be baked immediately, chilled, or (my preference) scooped and baked from frozen. Trust me, there is nothing better than having a batch of this chocolate chunk cookie dough in the freezer. Warm, freshly baked cookies on demand? Yes, please.

Chocolate Chunk Cookie Dough Scoops
  • Gram Measurements – similarly to my other dessert recipes, I’ve included both gram and volume measurements. I always recommend baking with a scale. It produces consistent results and allows you to easily scale a recipe up or down.
  • Crisp & Chewy – if you love thick, chewy cookies with crisp edges, you’ll love these chocolate chunk cookies. The turbinado sugar adds the loveliest touch. The best of textures. If you’re looking a twist of flavor, try these Orange Pistachio Chocolate Chunk Cookies next.
  • Great Chocolate Flavor – in lieu of chocolate chips, these cookies use high-quality chopped bittersweet (72%) chocolate. The bitterness balances the sweetness of the dough and makes these cookies irresistible! You get larger chocolate chunks and slivers throughout, but you can still taste the dough.
  • Bake Immediately, Chill, OR Freeze – I love this cookie recipe because it is versatile. The dough can be baked immediately (no chilling required). Or scoop and refrigerate the dough for 1-2 days or freeze to bake on demand. The cookies will be slightly thicker when chilled or baked from frozen, but the flavor difference is negligible.
Chocolate Chunk Cookies on Baking Sheet
Chocolate Chunk Cookie Ingredients

Ingredients You’ll Need:

This cookie dough is made with everyday baking staples: all purpose flourbaking soda, light brown sugar, granulated sugar, eggs, and (a generous splash of) pure vanilla extract.

The following ingredients make these cookies extra special:

  • TURBINADO SUGAR – the defining element of Ashley’s recipe is the addition of crunchy turbinado sugar (raw cane sugar). It is genius! The coarse texture carries through once baked, lending these chocolate chunk cookies the most irresistible texture. Do not skip it!
  • BITTERSWEET CHOCOLATE – traditional chocolate chips contain stabilizers, which help them hold their shape through baking. For classic cookies, I prefer high-quality chopped chocolate. The flavor and texture is incomparable. I recommend Trader Joe’s Pound Plus 72% Dark Chocolate Bars. Pound for pound, they are actually cheaper than Guittard or Ghirardelli chocolate chips.
  • FLAKY SALT – a little sprinkle of finishing salt goes a long way! I always use Maldon brand.

Favorite Chocolate Chunk Cookies

5 stars (1 rating)
Prepared with heavy cream, this Gruyère Leek Quiche boasts an exceptionally tender custard and a flaky all-butter crust.
This recipe utilizes a classic French custard ratio of 1 egg to ½ cup heavy cream (there’s no skimping here!). To ensure success, we’re starting with a prebaked quiche crust (we recommend using this quiche crust recipe) and baking the custard at a low temperature. Proteins (such as eggs) cooked at a low temperature will be more tender and retain more fat and moisture than proteins cooked quickly at a high temperature.
For an ideal pairing, serve this quiche with a leafy green salad tossed with a bright and acidic vinaigrette.





Substitution Notes:


Hi, I’m Laura! I’m a professionally trained chef. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread. Here you’ll find flavor-forward, approachable recipes and tips to help you become a more confident cook!

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