These Chunky Chocolate Chip Cookies are the perfect chocolate chip cookie recipe for people who like a thick and chunky, bakery style cookie! They are wonderful with a big glass of cold milk.
I am a firm believer that life is better with cookies which is probably why I have an entire Cookie Recipes section on my website. These Chunky Chocolate Chip Cookies are one of my favorite cookie recipes ever. They are a big, chunky, and thick cookie that never fall flat.
If you need more cookie inspiration then be sure to also check out these Amish Chocolate Chip Cookies, Copycat Subway Chocolate Chip Cookies, Copycat Costco Food Court Cookies, and Copycat Chic-Fil-A Cookies.
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❤️ Why you’ll love this recipe
- Chunky: If you like thick and chunky chocolate chip cookies this is the recipe for you.
- Method: While the ingredients for these chocolate chip cookies are similiar to most other recipes out there, the method is different. This method will yield a thicker cookie, no matter what.
- Freezer friendly: You can easily freeze this cookie dough and pull it out when you’re ready to bake cookies.
🥣 Ingredients needed
For these cookies, you will need:
- All purpose flour
- Baking soda and baking powder: To help the cookies rise.
- Corn starch: To help the cookies thicken up.
- Salt
- Butter: You’ll want to use cold butter in this recipe. I always recommend using unsalted butter in my baking recipes. The amount of salt varies from brand to brand in salted butter and it also contains more water than unsalted butter.
- Sugar and brown sugar
- Eggs
- Vanilla extract: I recommend using pure vanilla extract.
- Chocolate chips: I used semi-sweet but you can use milk chocolate or dark chocolate, if you like.
🍪 Variations
- You can add in pecans or walnuts.
- Try doing a mix of milk chocolate and semi-sweet chocolate.
- Use a chopped up candy bar instead of chocolate chips.
⏲️ Recipe instructions (step by step guide)
Begin by clearing room in your freezer for a baking sheet or a mixing bowl.
Using a large mixing bowl and a hand mixer or in your stand mixer with a paddle attachment, beat the cold butter. Beat for about thirty seconds using medium speed then add in the sugars and vanilla (image 1).
Beat in the egg and then the remaining ingredients except for the chocolate chips (image 2). Stir in the chocolate chips with a large wooden spoon (image 3).
Form large dough balls (about ¼ cup of dough). The may dough seem crumbly at first because this recipe calls for cold instead of softened butter. Dip your hands in a little warm water then work the dough into balls (the heat from your hands will help the dough balls form).
Place all of the dough balls either back in your mixing bowl or on a baking sheet (image 4). Place in your freezer for at least 30 minutes, preferably one hour.
Preheat your oven to 375° F and then grease or line a baking sheet with parchment paper. Next, place the dough balls six per baking sheet with enough room to spread a little (image 5). Place the baking sheet in the middle rack of your oven.
Bake for 14 to 17 minutes or until the edges are golden brown. Let the cookies rest on the baking sheet for 5 to 10 minutes after baking. This will help the middles finish baking outside of the oven while still keeping them soft.
👩🏻🍳 Tips
- Make room in your freezer for the cookie dough to chill for at least 30 minutes.
- Follow the instructions. The method for these cookies is a little bit different than most.
- Do not bake without freezing first.
- Roll the cookie dough balls into tall oval balls instead of just round balls.
🥡 How to store leftovers
Keep the cookies in a zipper-lock style plastic food storage bag or an airtight Tupperware container. You can use pieces of parchment paper to layer the cookies, if needed. This will prevent them from sticking to each other. The cookies will be good for up to five days after making.
📋 Recipe FAQs
The top three problems are usually: not measuring your flour accurately, not chilling the dough, and using butter that is too warm or too softened.
Over mixing your dough can cause too much gluten to form. This will cause your cookies to be tougher, flatter, and dense.
The biggest culprit for flat cookies is warm dough. Try chilling your dough before baking your cookies.
Other reasons for flat cookies include: too little flour, the butter is too warm, not enough baking powder, or your oven temperature is not accurate.
Over mixing the dough can also cause cookies to become flat.
Chilling the dough will help the cookies from spreading and becoming flat before baking.
Form the dough balls and then place in a freezer safe food storage container. Use parchment paper to separate layers of dough balls, if needed. The dough will be good in the freezer for up to three months.
You can place the cookies in a zipper-lock style plastic food storage bag or an airtight food storage container (such as Tupperware). You can use pieces of parchment paper or wax paper to layer the cookies, if needed. This will prevent them from sticking to each other.
Cookies will stay fresh in a Ziploc bag for about four to five days after making. After that, they tend to taste stale.
Other cookie recipes:
If you tried this Chunky Chocolate Chip Cookie Recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Chunky Chocolate Chip Cookies
Equipment
- Hand or stand mixer
- Large mixing bowl
- Baking sheets (parchment paper lined or greased)
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon corn starch
- ½ teaspoon salt
- 1 cup unsalted butter cold and cubed
- 1 cup brown sugar
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ¼ cup chocolate chips
Instructions
- Begin by clearing room in your freezer for a baking sheet or a mixing bowl.
- Using a large mixing bowl and a hand mixer or in your stand mixer with a paddle attachment, beat the cold butter. Beat for about thirty seconds using medium speed then add in the sugars and vanilla.1 cup unsalted butter, 1 cup brown sugar, 1 teaspoon vanilla extract, 1 cup sugar
- Beat in the egg and then the remaining ingredients except for the chocolate chips.3 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon corn starch, ½ teaspoon baking soda, ½ teaspoon salt, 2 large eggs
- Using a large spoon stir in the chocolate chips.1 ¼ cup chocolate chips
- Form large dough balls (about ¼ cup of dough). The dough may seem crumbly at first because this recipe calls for cold instead of softened butter. Dip your hands in a little warm water then work the dough into balls (the heat from your hands will help the dough balls form).
- Place all of the dough balls either back in your mixing bowl or on a baking sheet. Place in your freezer for at least 30 minutes, preferably one hour.
- Preheat your oven to 375° F and then grease or line a baking sheet with parchment paper. Next, place the dough balls six per baking sheet with enough room to spread a little. Place the baking sheet in the middle rack of your oven.
- Bake for 14 to 17 minutes or until the edges are golden brown. Let the cookies rest on the baking sheet for 5 to 10 minutes after baking. This will help the middles finish baking outside of the oven while still keeping them soft.
Juyali says
Loved this!! I prefer thick and chunky cookies, so this recipe was perfect. Thank you for the great recipe!
Claudia says
Just baked up a batch of these Chunky Chocolate Chip Cookies using your recipe! They’re absolutely delicious – thanks for sharing! 🍪
Krystel says
This is definitely one of the best chocolate chip cookies I’ve tried and I’ve tried a bunch! I decided to add some chopped pecans in with my dough and I think it took it to the next level! The freezing of the dough I think really helped them not to spread like some other recipes I’ve tried which I especially loved! I’m definitely keeping this recipe as my new go to!
Nicole says
The key is putting the dough in freezer to get chilled. Perfect every time 😋