Chunky Chocolate Chip Cookies
About the recipe
These Chunky Chocolate Chip Cookies are thick, soft, and packed with generous pieces of chocolate in every bite. They have lightly crisp edges, a soft and gooey centre, and plenty of melted chocolate throughout. The dough is easy to prepare, and chilling it helps the cookies keep their chunky shape while developing a deeper, richer flavour. They’re perfect for a cosy baking day, an afternoon treat, or whenever you’re craving a bakery-style chocolate chip cookie at home.
Chunky Chocolate Chip Cookies
Ingredients
- 115 g Melted and cooled unsalted butter
- 65 g Packed brown sugar
- 65 g Granulated sugar
- 1 Large egg
- 5 g Vanilla extract
- 180 g All-purpose flour
- 2 g Baking powder
- 1 g Salt
- 200 g Chocolate chips or chocolate chunks
Instructions
- First, melt the butter gently in a saucepan or microwave, making sure it does not brown. Set it aside and allow it to cool until warm rather than hot.
- Next, combine the melted butter, brown sugar, and granulated sugar in a large bowl. Mix until the mixture is smooth, glossy, and evenly combined.
- Add the egg and vanilla extract. Whisk until the mixture becomes smooth and fully incorporated.
- Meanwhile, whisk the all-purpose flour, baking powder, and salt together in a separate bowl. This helps distribute the baking powder and salt evenly throughout the flour.
- Gradually add the dry ingredients to the butter mixture. Mix gently until the flour has just disappeared. Avoid overmixing, as this can make the cookies dense or tough.
- Fold in the chocolate chips or chocolate chunks, making sure they are evenly distributed throughout the dough.
- Divide the dough into large portions and shape each portion into a tall, chunky dough ball. Avoid flattening the dough, as keeping the portions tall helps create thick cookies with soft centres.
- Place the shaped cookie dough on a lined tray and refrigerate for at least 30 minutes. For deeper flavour and an even better texture, you can chill the dough for up to 12–24 hours.
- When ready to bake, preheat the oven to 175°C / 350°F. Arrange the chilled cookie dough balls on a lined baking tray, leaving enough space between them for spreading.
- Bake for 10–13 minutes, or until the edges are lightly golden and set while the centres still look slightly soft and underbaked. Do not wait for the centres to look completely cooked.
- Remove the cookies from the oven and leave them on the baking tray for 5–10 minutes. During this time, the cookies will continue to set while keeping their soft and gooey centres.
- Once slightly cooled, transfer the cookies to a wire rack. For the best texture, enjoy them while they are still slightly warm and the chocolate is soft and melted.
Video
Tips & Tricks
Keep the Butter Warm, Not Hot: Allow the melted butter to cool before adding the egg. If the butter is too hot, it can affect the texture of the dough and partially cook the egg.
Don’t Overmix the Dough: Once the flour has been incorporated, stop mixing. Overworking the dough can develop too much gluten and result in a tougher cookie.
Shape the Dough Tall: Instead of rolling the dough into flat balls, shape it into taller portions. This helps the cookies remain thick and gives them a soft centre.
Chill the Dough: Chilling is important for keeping the cookies chunky and preventing them from spreading too quickly in the oven. For the best flavour, refrigerate the dough for 12–24 hours if possible.
Don’t Overbake: Take the cookies out while the centres still look slightly underbaked. They will continue cooking on the hot baking tray as they cool.
FAQs
Why are my chunky chocolate chip cookies spreading too much?
The butter may have been too warm, or the dough may not have been chilled enough. Make sure the melted butter has cooled before mixing the dough and chill the shaped cookies before baking.
Can I chill the cookie dough overnight?
Yes. In fact, chilling the dough for 12–24 hours can improve both the flavour and texture of the cookies. Keep the dough covered in the refrigerator until you are ready to bake.
Can I freeze the cookie dough?
Yes. Shape the dough into individual portions and freeze them on a lined tray until firm. Transfer the frozen dough balls to an airtight freezer-safe bag or container and freeze for up to 2–3 months.
How should I store Chunky Chocolate Chip Cookies?
Once completely cooled, store the cookies in an airtight container at room temperature for up to 4–5 days.
Can I freeze baked Chunky Chocolate Chip Cookies?
Yes. Allow the cookies to cool completely, then place them in an airtight freezer-safe container. They can be frozen for up to 2 months. Let them thaw at room temperature before serving.
