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–+ servings
A close-up of one of the Chocolate Chunk Cookies with Melty Pockets, featuring large, glossy chocolate chunks on a white plate.

Chocolate Chunk Cookies with Melty Pockets

These cookies have a chewy center and slightly crisp edges, featuring large pockets of melted chocolate.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg, plus 1 large egg yolk, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups chocolate chunks, roughly chopped (mix of dark and milk as you like)
  • 1/2 cup chopped toasted nuts (e.g., walnuts or pecans) Optional
  • Flaky sea salt for finishing Optional

Equipment

  • Baking sheets
  • Parchment paper
  • Large bowl
  • Wire rack

Method
 

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Whisk the flour, baking soda, and salt together in a bowl.
  3. In a separate large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
  4. Beat in the egg, yolk, and vanilla until incorporated.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the chocolate chunks and optional nuts.
  7. Chill the dough for 10-30 minutes.
  8. Scoop 2 tablespoon sized mounds onto the prepared sheets, spacing them 2 1/2 inches apart.
  9. Bake for 10-12 minutes until the edges are set and lightly golden.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For a bakery-polished look, press a few reserved chocolate chunks on top of each cookie before baking. Store baked cookies in an airtight container at room temperature for up to 4 days.

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