These are that kind of chocolate chip cookie.

The kind with crisp, golden edges and soft, chewy centers. Pools of melted chocolate instead of tiny chips. Slightly underbaked in the middle, finished with flaky sea salt, and somehow even better the next day (if they last that long).

This is the cookie recipe I come back to over and over again. The one I make when I want something familiar but perfect. The one people ask for after the first bite. The one that smells like home while it’s baking and tastes even better than it looks.

And yes chocolate chunks only. No exceptions.

Why These Cookies Are My Go-To:

I’ve made a lot of chocolate chip cookies over the years. Crispy ones. Cake-like ones. Ones that spread too much. Ones that didn’t spread enough. And while all cookies have their place, these are the ones that finally made me stop searching.

What I love about this recipe is how balanced it feels. They’re rich but not overly sweet. Soft in the center but sturdy enough to hold together. Loaded with chocolate, but still very much a cookie not just a delivery system for sugar.

Using chocolate chunks instead of chips makes a huge difference. You get those beautiful melted pockets of chocolate throughout the cookie, which makes every bite feel a little indulgent. And finishing them with flaky sea salt? That’s the detail that takes them from good to unforgettable.

These are the cookies I make for friends, for holidays, for bake sales, or just because I want something comforting and familiar in the oven.

Why You’ll Love These Chocolate Chip Cookies:

Soft, chewy centers with crisp edges
Chocolate chunks instead of chips for melty pockets
Perfect bakery-style texture
Easy, reliable recipe
Freezer-friendly dough
Finished with flaky sea salt for balance
If you’re looking for the chocolate chip cookie recipe, the one you save and make again and again, this is it.

Ingredients List:

For the Cookies:

¾ cup unsalted butter, melted and slightly cooled
¾ cup brown sugar
¼ cup granulated sugar
1 large egg + 1 egg yolk
1½ tsp vanilla extract
1¾ cups all-purpose flour
¾ tsp baking soda
¾ tsp kosher salt
1½ cups chocolate chunks (dark or semi-sweet work best)

For Finishing:

Flaky sea salt (like Maldon)

How to Make this Loaded Potato Soup:

Step 1: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg, egg yolk, and vanilla, whisking until fully incorporated.

Using melted butter gives these cookies a chewier texture and deeper flavor.

Step 2: Add the Dry Ingredients
Sprinkle the flour, baking soda, and salt over the wet ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix, that’s the key to tender cookies.

Step 3: Fold in the Chocolate
Add the chocolate chunks and fold them in gently. The dough should be soft, slightly thick, and studded with chocolate throughout.

At this point, you can chill the dough for 30–60 minutes if you want thicker cookies, but it’s not strictly necessary.

Step 4: Scoop the Dough
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop the dough into large balls (about 2 tablespoons each) and place them on the baking sheet, spacing them well apart.

For bakery-style cookies, keep the dough balls tall rather than flattening them.

Step 5: Bake
Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone.

Remove from the oven and immediately sprinkle with flaky sea salt.

Let the cookies cool on the pan for 5–10 minutes before transferring they’ll firm up as they cool.

Tips for Perfect Chocolate Chip Cookies:

Use chocolate chunks, not chips they melt better
Don’t overbake slightly underdone is the goal
Measure flour correctly (spoon and level)
Let cookies rest on the pan to finish setting
Flaky salt matters it balances the sweetness

Why Chocolate Chunks Make All the Difference:

Chocolate chips are designed to hold their shape. Chocolate chunks aren’t.

That means instead of evenly distributed little dots of chocolate, you get pools, streaks, and pockets of melted chocolate throughout the cookie. It’s less uniform, more rustic, and way more indulgent.

If you can, roughly chop a high-quality chocolate bar the mix of large and small pieces makes every cookie slightly different, which is exactly how I like them.

Ways to Make These Cookies Your Own:

This recipe is a perfect base for customization:

Use dark chocolate for less sweetness
Add toasted walnuts or pecans
Mix in espresso powder for depth
Swap vanilla for brown butter flavor
Add a pinch of cinnamon or cardamom

Once you’ve mastered the base, you can take it in so many directions.

Substitution Tips:

Dairy-free: Use vegan butter

Gluten-free: Use a 1:1 gluten-free flour blend
No brown sugar? Use all white sugar (cookies will be crisper)
No egg yolk? Use one full egg instead

What to Serve with It:

This soup is perfect with:

Thick, crusty toasted bread
Grilled sourdough
Simple green salad
Garlic toast or focaccia

Honestly, anything you can dip into it is a win.

Storage & Freezing:

To Store Baked Cookies:

Store cookies in an airtight container at room temperature for up to 4 days.

To Freeze Dough:

Scoop dough balls and freeze solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.

To Freeze Baked Cookies:

Freeze baked cookies in an airtight container for up to 2 months.

When to Make These Cookies:

These are perfect for:

Holiday baking
Weekend treats
Last-minute desserts
Bake sales
Gifting
Or just because the craving hits

They’re unfussy, dependable, and always a hit.

Final Thoughts:

These chocolate chunk cookies are everything I want a cookie to be: chewy, buttery, rich with chocolate, and finished with just enough salt to keep you reaching for another.

They’re the kind of recipe you memorize without realizing it. The kind you make once, then forever. And the kind that reminds you why classic recipes never really go out of style.

If you’re going to bake one cookie recipe make it this one.

Chocolate Chip Cookies with Flaky Sea Salt