prep time: 15 min | bake time: 12 min | total time: 30 min
In a mixing bowl, beat the butter with an electric whisk until it becomes soft and smooth. Add the light brown sugar and continue mixing for 2-3 minutes until the mixture is pale and fluffy.
Next, add the plain yogurt or milk, vanilla and whisk until creamy, scraping down the sides of the bowl to ensure there are no lumps.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until a cookie dough forms. Fold in most of the chocolate chunks, reserving about ¼ cup for topping.
Cover the bowl with plastic wrap and let the cookie dough rest at room temperature for 30-45 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Use a 2-tablespoon cookie scoop to portion the dough, placing each dough ball about 3 inches apart on the prepared baking sheets. Press a few chocolate chunks on top of each dough ball, if desired.
Bake the cookies for 10-12 minutes, then use a round cookie cutter to gently shape them while still warm. Sprinkle with sea salt, if desired, and allow the cookies to cool.
Unlike regular chocolate chip cookies, chocolate chunk cookies use larger, uneven pieces of chocolate, which melt more fully and create a rich, chocolatey texture throughout the cookie. This approach gives a different mouthfeel, with gooey pools of chocolate in every bite rather than smaller, evenly distributed chips. Either or are amazing but something about a freshly baked chocolate chunk cookie hits differently!
Yes! You can easily freeze cookie dough balls for up to 3 months. Place the dough balls on a baking sheet lined with parchment paper, freeze until solid, then store them in a freezer-safe bag. Bring them to room temperature before baking.
Of course! If you don’t have chocolate chunks on hand, you can substitute with semi-sweet chocolate chips for a classic chocolate chip cookie experience.
Be sure your butter is at room temperature—not melted. Also, letting the dough rest for 30–45 minutes helps to control spreading and enhances flavor.
It’s best to stick with all-purpose flour for this recipe. Other flours, like whole wheat or almond, can alter the texture and moisture content of the cookies.
Store the cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze them for up to three months.
No, it’s better to use dairy-free butter. Salted or unsalted dairy-free butter mimics the properties of traditional butter more closely, leading to a more balanced flavor and texture in your cookies.
You can use chocolate chips in a pinch. They will still provide that delicious chocolate flavor.
Resting allows the flour to fully hydrate, improves the texture by relaxing the gluten, and enhances the flavors, resulting in a better cookie. Resting time can be as little as 30 minutes or up to 1 hour.
Yes, you can make the dough in advance and refrigerate it for up to 1-2 days. If the cookies don’t spread enough during baking, just allow the dough to come to room temperature after you’ve portioned it.
Look for lightly golden edges while the centers appear soft. They will continue to set as they cool, so it’s okay if they seem slightly underbaked when you take them out.
This can happen since we are not using eggs. If the dough is too dry, you can add a tablespoon of milk of your choice to help bring it together.
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15 Responses
AMAZING.
These cookies are absolutely delicious! This will be my go to chocolate chip cookie recipe from now own! ❤️
I used chocolate chips instead of chunks because that’s what I had. I also chilled the dough in the refrigerator for 45 mins instead of resting on the counter, which works every time to avoid spreading. One small note: I believe you left out the vanilla in step 3 of your instructions.
Hi Isha
Thanks for the feedback and appreciate your note. I will update the recipe! 🙂
Super tasty 😋
Thank you so much!
Which vegan yogurt type do you suggest as I’m trying to make the cookies fully vegan?
HI Mary
Here’s the link to my guide on dairy-free substitutions for vegan baking:
🔗 https://pastrybysaloni.com/baking-essentials-essentials-equipments-helpful-tips/#ingredients
It includes a list of common ingredients along with recommended product links to make it super easy to swap things out. Hope you find it helpful! 😊
Hi
I have been trying your recipes & they turn out super 👌
But with these cookies, the taste & texture was very nice but it didn’t get the color it should have…they were whitish
can I know where could I have gone wrong ??
Hi Sheela
I’m so happy to hear you’ve been enjoying the recipes—thank you so much for trying them out! 👩🍳💕
About the cookies—if they turned out a bit whitish, it could be due to the oven temperature. Make sure it’s fully preheated, and if possible, use an oven thermometer to check for accuracy. You can also try baking at a slightly higher temperature for a shorter time, or at a lower temperature for longer—both methods affect browning differently.
Also, cookie thickness can play a role—thinner cookies tend to brown more evenly. Hope this helps! Let me know how it goes if you give them another try 😊🍪
Amazing recipe
Hi Geeta
Thank you so much!
Can I use cocunut sugar?
Hi Becky
I haven’t tested it with coconut sugar, so I can’t be sure. Please let us know if you try it out!
I had a question. You have mentioned the cookie dough needs to rest at room temperature. Is that universal all depends on climate? If I stay in a warm country, is it advisable to refrigerate instead of room temperature?
Hi Rucha
You can rest portioned or scooped cookie dough in the fridge. That works too. On some occasions chilled cookie dough might bake thicker, if you wish you can bring the dough to room temperature before baking.