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.

Why You’ll Love This Recipe
- These Chunky Cookies are so delicious and easy to make. Check out other Chunky Cookies like Almond Chunky or Cranberry White Chocolate.
- They are made with simple ingredients, like Madeleines or Thumbprint Cookies.
- Cookies are perfect for freezing, which makes them the ideal dessert for the Holiday Season. Try also Cranberry Macarons or Chocolate Chip Macarons.
Ingredients Note
- 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
Store cookies at room temperature in an air-tight container for up to 5 days.
Yes, absolutely. Freeze cookies in an airtight container container for a few months.
Yes, any chocolate will work for this recipe.
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!
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Recipe
Chunky Chocolate Chip Cookies
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.