These Thick and Chewy Chocolate Chunk Cookies are everything a true cookie lover dreams of — dense, rich, and irresistibly gooey in the center with perfectly crisp, golden edges. Melted butter and brown sugar create a deep toffee flavor, while a touch of sweetened condensed milk adds exceptional chewiness. Generous chunks of semisweet chocolate melt into glossy pockets throughout, giving every bite a warm, molten edge. A sprinkle of flaky salt on top balances the sweetness, making these bakery-style cookies truly unforgettable.

Ingredients

• 1 cup (2 sticks / 226 g) unsalted butter, melted
• 1 1/3 cups (295 g) lightly packed light brown sugar
• 1 1/2 teaspoons fine salt
• 1/2 teaspoon baking soda
• 1/3 cup (120 g) sweetened condensed milk
• 2 large egg yolks
• 1 Tablespoon vanilla extract
• 2 3/4 cups (360 g) all-purpose flour
• 12 ounces (340 g) semisweet chocolate, coarsely chopped, or chocolate chunks
• Flaky salt, for sprinkling (optional)

Preparation

1. In a large bowl, combine melted butter, brown sugar, salt, and baking soda. Stir with a rubber spatula until smooth, breaking up any sugar lumps.
2. Add the sweetened condensed milk, egg yolks, and vanilla extract. Mix until well combined.
3. Stir in the flour until nearly incorporated, then fold in the chocolate chunks.
4. Using a 1/4-cup scoop, portion dough onto a parchment-lined baking sheet or plate. Flatten each dough ball to about 1 inch thick and sprinkle lightly with flaky salt, if using. Cover with plastic wrap and chill overnight.
5. When ready to bake, preheat oven to 350°F and line two baking sheets with parchment paper.
6. Arrange six cookies per sheet and bake on the center rack for 17–20 minutes, until edges are golden and centers just set.
7. Allow cookies to cool completely on the baking sheets. They’ll puff up while baking but settle into thick, chewy perfection as they cool.
8. Store in an airtight container for 3–4 days (if they last that long).