Chunky Chocolate Chip Cookies

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These Chunky Chocolate Chip Cookies are so easy to make. The recipe includes basic ingredients that can be found in every kitchen. You will be impressed with their texture.

Chunky chocolate chip cookies on the table.

Why You’ll Love This Recipe

Ingredients Note

Labeled ingredients on the table.
  • Flour. All-purpose flour was used in this recipe.
  • Sugar. White granulated sugar and brown sugar were used to make these cookies.
  • Egg. Large egg at room temperature.
  • Butter. Unsalted butter at room temperature.
  • Baking soda. Baking powder. Salt. All these ingredients are used for the texture and taste. Do not skip or substitute.
  • Chocolate Chips. Use your favorite chocolate chips.

How to make this recipe

In the mixing bowl, add butter and both sugars. Whip on low speed until all combined. After that, add egg and whip again. Sift flour, baking powder, baking soda, and salt into the butter mixture; you can also sift into a separate mixing bowl. Using a spatula, mix batter. Then add chocolate chips and mix again until all are combined. Using an ice cream spoon and digital kitchen scale, if necessary, divide the batter into eight parts. These are Chunky Cookies, and they need to be big. Do not make cookies smaller.

Form balls from each part of the batter with your hands. After that, place the cookie balls on the baking sheet and cover them with plastic wrap. Refrigerate the cookie balls for 8-12 hours or overnight. You can also freeze cookies for a few months in an air-tight container. These cookies are great for the Holiday Season!

Bake cookies at 365oF (185oC) convection oven for 18-20 minutes. In the regular oven on “bake” setting at 350oF (175oC) for 15-18 minutes. Do not overbake cookies. Check cookies to see if they are ready with the inserted toothpick in the center, if necessary. Cookies need to be light brown on the top. After baking cookies, remove them to the wire rack and let them cool to room temperature.

Expert Tips

  • Make sure all ingredients are at room temperature.
  • If you see that cookie batter not coming together after adding all the ingredients and it is hard to make a ball, I would recommend adding a few spoons of milk or heavy cream.
  • If you are doubling this recipe, I would recommend using an electric stand mixer.

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Recipe FAQs

How to store Chunky Chocolate Chip Cookies?

Store cookies at room temperature in an air-tight container for up to 5 days.

Can I freeze Chunky Chocolate Chip Cookies?

Yes, absolutely. Freeze cookies in an airtight container container for a few months.

Can I use chocolate callets?

Yes, any chocolate will work for this recipe.

Chocolate chip cookies on the table.

If you make these Cunky Chocolate Chip Cookies, please tag me on social media and leave a rating below. I would love to see your creations!

Recipe

Chunky chocolate chip cookies on the table.

Chunky Chocolate Chip Cookies

Marina Voronkov
These Chunky Chocolate Chip Cookies are so easy to make. The recipe includes basic ingredients that can be found in every kitchen. You will be impressed with their texture.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
chilling time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 cookies
Calories 463 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 spatula
  • 1 large mixing bowl
  • 1 fine mesh strainer
  • 1 ice cream scoop
  • 1 digital kitchen scale

Ingredients
  

Chunky Chocolate Chip Cookies

  • ยฝ cup unsalted butter at room temperature 113 gr
  • ยพ cup white granulated sugar 150 gr
  • ยผ cup brown sugar 55 gr
  • 1 large egg room temperature
  • 2 ยฝ cup all-purpose flour 300 gr
  • 1 tsp baking powder
  • ยฝ tsp baking soda
  • ยผ tsp salt
  • 1 cup chocolate chips

Instructions
 

How to make Chunky Chocolate Chip Cookies

  • In the mixing bowl, add butter and both sugars. Whip on low speed until all combined.
  • Add egg and whip again.
  • Sift flour, baking powder, baking soda, and salt into the butter mixture; you can also sift into a separate mixing bowl.
  • Using a spatula, mix batter. Then add chocolate chips and mix again until all are combined.
  • Using an ice cream spoon and digital kitchen scale, if necessary, divide the batter into eight parts. These are Chunky Cookies, and they need to be big. Do not make cookies smaller.
  • Form balls from each part of the batter with your hands.
  • Place the cookie balls on the baking sheet and cover them with plastic wrap. Refrigerate the cookie balls for 8-12 hours or overnight. You can also freeze cookies for a few months in an air-tight container.
  • Bake cookies at 365oF (185oC) convection oven for 18-20 minutes. In the regular oven on "bake" setting at 350oF (175oC) for 15-18 minutes. Do not overbake cookies. Check cookies to see if they are ready with the inserted toothpick in the center, if necessary. Cookies need to be light brown on the top.
  • After baking cookies, remove them to the wire rack and let them cool to room temperature.

Video

Notes

Make sure all ingredients are at room temperature.ย 
Do not make cookies smaller. This recipe makes 8 chunky cookies.ย 
Do not overbake cookies.ย 

Nutrition

Serving: 1cookieCalories: 463kcalCarbohydrates: 70gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 206mgPotassium: 127mgFiber: 1gSugar: 38gVitamin A: 385IUCalcium: 64mgIron: 2mg
Tried this recipe?Mention @everything_marina or tag #everythingmarina!

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