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Chocolate Chunk Cookies

Chocolate Chunk Cookies

Carrie @ poet in the pantry
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Cookie
Servings 48


  • 2ΒΌ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter softened
  • 1/4 cup coconut oil room temp
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar lightly packed
  • 1 1/2 teaspoons vanilla extract
  • 2 large cage-free eggs
  • 10 ounces semi-sweet chocolate chunks


  • Preheat oven to 375 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment beat butter and coconut oil until creamy.
  • Add sugars, beating until light and fluffy, 3-4 minutes.
  • Beat in eggs, one at a time, waiting for the first to be fully incorporated before adding the next.
  • Stir in the vanilla.
  • Gradually add the flour mixture, beating until just incorporated.
  • Using a #60 cookie scoop (2-tsp), portion out dough onto the prepared baking sheets, leaving 2 inches between each dough ball.
  • Bake 9-11 minutes, or until the edges have browned.
  • Leave on cookie sheet for 2 minutes, then remove to wire racks to finish cooling.