Can I use chocolate chips instead of chunks?

Absolutely, Chips work fine, though I prefer chunks for those glorious melty pockets. If using chips, go for high-quality ones - cheap ones don't melt as nicely. Mix in 1 1/2 cups instead of 2 since they're smaller.

Why do my cookies come out flat?

Oh honey, I've been there, Usually it's one of three things: butter too soft (should indent slightly when pressed), not enough flour (measure carefully), or warm dough (chill it for 30 minutes). Also, check your baking soda isn't expired - that little date matters.

Can I freeze the cookie dough?

Yes, and I always do Portion the dough balls onto a tray, freeze solid, then transfer to a bag. Bake straight from frozen - just add 1-2 extra minutes. Perfect for when cookie emergencies strike at 10pm.

45 Best Chocolate Chunk Cookies You'll Devour Instantly -

Name: 45 Best Chocolate Chunk Cookies You'll Devour Instantly
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs; 2 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp salt; 2 cups chocolate chunks

45 Best Chocolate Chunk Cookies You’ll Devour Instantly

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Classic chocolate chunk cookies with a soft center and crispy edges.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups chocolate chunks

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Instructions

Preheat oven to 375°F (190°C).
Cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Gradually mix dry ingredients into the wet mixture.
Fold in chocolate chunks.
Drop tablespoon-sized dough onto baking sheets, spacing 2 inches apart.
Bake for 9-11 minutes or until edges are golden.
Cool on wire racks.

Notes

Use room-temperature butter for even mixing.
Chill dough for 30 minutes for thicker cookies.
Store in an airtight container for up to 5 days.

Find it online: https://recipeszest.com/best-chocolate-chunk-cookies-recipe/