Chunky Chocolate Chip Cookies

An upclose photograph of a chunky chocolate chip cookie. There is a cream linen behind it.

5 from 31 votes

Chunky Chocolate Chip Cookies

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 perfect with a big glass of cold milk.

Prep Time10

Cook Time14

Chill Time in Freezer30

Total Time54

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 391kcal

Author: Audrey Wood

Cost: $10

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.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Only freeze the dough balls together. Do not bake them all together.

Storage: Keep the cookies in a zipper-lock style plastic food storage bag or an airtight Tupperware container.

Freezing the dough: This a freezer friendly recipe. You can keep the dough balls in a freezer safe storage container for up to three months.

Nutrition