prep time: 15 min | bake time: 15 min | total time: 30 min
Make these Chocolate Chunk Cookies and prepare for your world to change. If you’ve ever bought chocolate chunk cookies at the store or in a coffee shop and thought “wow that’s the best cookie I’ve ever had” know that this will all change once you sink your teeth into one of these delicious homemade chocolate chunk cookies! I absolutely adore snacking on cookies, they are maybe one of the few things that I enjoy baking and eating before they cool down! I just can’t wait, something about that ooey gooey melty chocolatey goodness between the most soft and delicious cookie batter just has me weak at the knees!
I am not much of a pastry shopper, seeing as I am a former pastry chef, I would say I’m just a little particular, and I truly much prefer the taste of freshly baked homemade cookies. Nothing compares to the warmth and freshness of a batch right out of the oven. Let’s be honest—it can be quite a challenge to find eggless and dairy-free cookies at the grocery store or a bakery anyway! I had to make these cookies and share them with you all. They tick all the taste, flavor and dietary preferences boxes and I love it! Whether enjoyed plain, paired with ice cream, or dunked in milk, these eggless chocolate chunk cookies are simply the best!
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 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.
These cookies are special because of their simplicity and versatility. They use large chunks of chocolate that melt beautifully during baking, creating little pockets of rich chocolate in every bite. They are so soft and chewy, and a hint of sea salt adds the perfect touch of flavor contrast. They’re easy to adapt to be vegan or dairy-free, making them ideal for any occasion!
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!
For a fun twist, add a handful of peanut butter chips or white chocolate chunks to the dough. For extra crunch, you can also add chopped nuts like pecans or walnuts. You could even try browning your butter prior to making the cookies for a slightly different flavor.
What is there not to love about a chocolate chunk cookie?! These in particular have everything you want in a cookie, they’re soft, chewy, and full of rich chocolate flavor. With their easy, eggless recipe, they’re perfect for both seasoned bakers and beginners. They’re also highly customizable and can be made dairy-free for a cookie that everyone can enjoy.
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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