Just look at all that chocolate! I think the blend of the two types gives these cookies just the perfect rich chocolate taste. For these chocolate chunk cookies, I use equal amounts of Hershey’s milk chocolate and Hershey’s Special Dark chocolate bars. If you have a favorite milk and dark chocolate that you love, you can definitely use them in this recipe. I give the chocolate bars a rough chop into large chunks. Then, I mix my cookie dough batter up to right before the point of including the chocolate to it.
Since I want to keep the large pieces of chocolate chunks in the cookies, I use a rubber scraper and fold the chocolate chunks into the cookie dough by hand. This works better to do it this way instead of using the electric mixer to incorporate the chocolate. I like to see those big chunks of chocolate – and that makes a very chocolatey cookie too! Next, I scoop my chocolate chunk cookie dough using my cookie scoop and place onto a baking sheet lined with parchment paper. Then, I bake them until they are just golden brown, about 12 minutes. Please take care not to over bake these cookies as they’ll be too crisp instead of tender and delicious! Once the cookies are baked, remove them from the oven and give them a generous sprinkle of sea salt and then let them cool completely. I hope you find them as irresistible as we do! They are absolute favorites in my family and I make them often!
Make Ahead Salted Chocolate Chunk Cookies Recipe
These cookies are perfect to make ahead, especially throughout the holidays. Simply prepare the cookies as instructed and then store in an airtight container for up to a week.
If you’d like to make them more in advance, use the Freezer Friendly instructions below.
How to Freeze Salted Chocolate Chunk Cookies Recipe
There are a few ways to make these delicious cookies ahead of time to freeze them.
Freeze the Baked Cookies:
To freeze the baked cookies, bake the cookies as instructed and cool completely. Then freeze on the baking sheet. When the cookies have frozen solid, about 30 minutes. Store the cookies in an airtight, freezer-safe container for up to 3 months. When ready to serve, allow the cookies to reach room temperature and then sprinkle with additional salt, if needed.
Freeze the Cookie Dough:
To freeze the cookie dough, scoop the cookie dough to form the cookie dough balls and then place onto a parchment lined baking sheet. You can squeeze as many on the baking sheet as possible, but leave a little room in between so that they freeze individually and not stuck to their neighbor. Freeze completely on the baking sheet. Once the cookies have frozen solid, about 30 minutes, transfer the cookies to an airtight, freezer-safe container to freeze for up to 3 months. When ready to serve, allow the cookies to thaw in the refrigerator and then bake as instructed.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Servings: 36 cookies
- 1 cup butter
- 1 cup brown sugar packed
- 1 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 (1.45-ounce) Hershey’s Milk Chocolate bars broken into large pieces
- 2 (1.45-ounce) Hershey’s Special Dark Chocolate bars broken into large pieces
- sea salt for topping
- Preheat oven to 350º F.
- Cream butter then add sugars and mix until light and fluffy. Add eggs and vanilla. Mix until well-combined. Add flour, salt, and baking soda to butter mixture. Mix well. Fold in chocolate chunks by hand. Scoop chocolate chunk cookie dough onto a cookie sheet spacing well apart to allow room for the cookie to spread lightly. Bake for about 10 – 12 minutes or until lightly browned.
- Sprinkle a pinch of sea salt onto cookies right out of the oven while still warm.
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 122mg | Potassium: 24mg | Sugar: 11g | Vitamin A: 175IU | Calcium: 10mg | Iron: 0.6mg