Make Chocolate Chunk Cookies that rival the ones from any bakery! These easy to make cookies look as impressive as they taste. You'll love the chewy buttery oatmeal cookie with chunks of chocolate in every bite.
Prep Time15 minutesmins
Cook Time11 minutesmins
Total Time26 minutesmins
Course: Cookies
Cuisine: American
Keyword: oatmeal chocolate chunk cookies, salted butter cookies
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until fully combined. Add in vanilla extract and eggs. Beat until combined.
Add in flour, oats, baking powder, and baking soda. Mix just until combined. Fold in 1 1/2 cups chocolate chunks and 1/2 cup mini chocolate chips.
Using a 2 tablespoon cookie scoop, scoop cookie dough onto prepared cookie sheet. Press some of the reserved chocolate chunks and mini chips on top of each cookie.
Bake in preheated oven for 11-13 minutes, Remove and cool on wire rack.
Notes
Salted Butter. I went against my own preaching here and used SALTED butter instead of unsalted. You'll notice the cookie recipe has no additional salt. If using unsalted butter, add 1/2 teaspoon kosher salt.
Oats- be sure to choose old fashioned oatmeal. NOT quick oats and NOT steel cut oats.
Chocolate- adding extra chips on top not only increases the chocolate flavor, but it makes them look incredible too!
STORAGE- store cooled cookies at room temperature in an airtight container for up to 4 days. OR, freeze cookies for up to 3 months. You can also scoop cookie dough onto baking sheet, freeze for 30 minutes, then slide all the cookie dough balls into a single layer in a freezer safe ziploc bag. When ready to bake, pop frozen cookie dough balls onto cookie sheet. Add a few extra minutes to the baking time as needed.