What is the #1 cookie in the United States?

Honestly, while there are so many favorites, chocolate chip cookies consistently top the charts—and for good reason. I’ve tried countless cookie recipes, and every time I make chocolate chunk cookies like these, they disappear fast. The combination of sweet, gooey chocolate and buttery dough seems to be everyone’s comfort food go-to.

What is the secret to chunky cookies?

From my experience, the secret is twofold: using chocolate chunks instead of chips, and making sure the dough is slightly thicker. I always fold in big chunks and save a few to press on top of each cookie before baking. This creates pockets of melting chocolate that make every bite feel indulgent. Another tip I’ve learned is to chill the dough for a short time if it feels too soft—it keeps the cookies from spreading too thin.

How long do chocolate chunk cookies last?

I’ve found that these cookies taste best within the first two to three days, while they’re still soft and fresh. Stored in an airtight container at room temperature, they can last up to a week, but honestly, they rarely stick around that long! If you want to keep them longer, freezing the dough or the baked cookies works perfectly, and you can enjoy warm, freshly baked cookies anytime.

Do you use a mixer for chocolate chip cookies?

I actually love that this one-bowl recipe doesn’t require a mixer at all. I whisk the melted butter with the sugars and then fold in the remaining ingredients by hand. It’s quick, easy, and gives me that hands-on connection to the dough. Plus, less cleanup means I’m more likely to make these cookies on a whim, which is always a bonus.

One Bowl Chocolate Chunk Cookies Recipe

Description

Enjoy warm, buttery One Bowl Chocolate Chunk Cookies with rich, melty chocolate chunks in every bite. This simple, one-bowl recipe delivers soft, chewy cookies with slightly crisp edges, perfect for cozy snacks or sharing with friends.

Ingredients

1/2 cup (1 stick) unsalted butter, melted

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg + 1 yolk

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped chocolate chunks (dark, milk, or mixed)

Optional: 1/2 cup chopped nuts or dried fruit

Cook Mode Prevent your screen from going dark

Instructions

Mix the Wet Ingredients: In one large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, yolk, and vanilla, and mix until combined.

Add Dry Ingredients: Sprinkle in flour, baking soda, and salt. Fold gently until no streaks remain.

Fold in Chocolate: Stir in chocolate chunks, saving a few to press on top of each cookie before baking.

Shape the Cookies: Scoop 2–3 tablespoons of dough per cookie onto a lined baking sheet, leaving space between each.

Bake: Bake at 350°F (175°C) for 9–11 minutes, until edges are golden and centers look slightly underdone.

Cool and Enjoy: Let cookies rest on the sheet for 5 minutes before transferring to a rack. Serve warm or store for later.

Prep Time: 10 min
Cook Time: 10 min
Category: Dessert
Method: Baking
Cuisine: American