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Best-Ever Chocolate Chunk Cookies | wholeandheavenlyoven.com
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3 from 1 vote

Best-Ever Chocolate Chunk Cookies

You won't need any fancy ingredients or even a mixer to make the best-ever chocolate chunk cookies. --- They're unbelievably soft, chewy, full of chocolate, and definitely live up to their name!
Prep Time 2 hours 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes


  • 1-1/2 cups coconut sugar
  • 1-1/2 cups butter melted
  • 2 large eggs plus 2 large egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 5 cups white whole wheat flour
  • 2 teaspoons baking soda
  • 3 teaspoons cornstarch
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chunks or chips


  • In a large bowl, whisk coconut sugar, melted butter, eggs, and vanilla until smooth. In a separate medium bowl, whisk flour, baking soda, cornstarch, and salt until combined. Stir flour mixture into liquid mixture, stirring until a soft, thick dough forms. Stir in chocolate chunks (or chips)
  • Divide dough in half and wrap each half in plastic wrap. Refrigerate cookie dough at least 2 hours (or up to 2 days)
  • Let cookie dough soften on counter about 10 minutes. Then, roll into 1-in balls and place on parchment paper-lined baking sheets. Bake cookies at 350F 9 minutes (cookies will be very soft) Flatten cookies, slightly with the bottom of glass. Cool cookies on baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.


Store cookies in an airtight container at room temperature up to 4 days.