Thick and Chewy Chunky Chocolate Chip Cookies
A thick, chewy chocolate chip cookie is hard to beat, and this version loads every bite with big, gooey chocolate chunks instead of ordinary chips.
The dough comes together fast and bakes into golden, buttery cookies with crisp edges and a soft, almost fudgy center.
What Makes These Cookies So Good
The real trick is using real chocolate chunks, not chips. Chopping a good chocolate bar gives you uneven pieces that melt into rich puddles all through the cookie.
I also cream the butter and sugars until they’re light and fluffy. That extra air helps the cookies puff up thick instead of spreading flat. And I always use cold eggs straight from the fridge, which keeps the dough cool enough to hold its shape in the oven.
Ingredients
- 1 cup (226g) unsalted butter, softened: room temperature is important for creaming well
- 1 cup (200g) packed light brown sugar: gives a deep, caramel-like chew
- ½ cup (100g) granulated sugar: balances the sweetness and helps the edges crisp
- 2 large eggs, cold: cold eggs keep the dough from getting too warm
- 2 tsp vanilla extract: rounds out the buttery flavor
- 2¼ cups (280g) all-purpose flour: spoon and level the flour so you use the right amount
- 1 tsp baking soda: gives the cookies a little lift
- 1 tsp fine sea salt: cuts through the sweetness
- 2 cups (340g) chopped semisweet or bittersweet chocolate: rough chunks from a bar melt better than chips
Variations / Substitutions
- Swap the chocolate: milk chocolate makes a sweeter cookie; dark chocolate around 70% adds a bittersweet edge
- Add toasted nuts: fold in 1 cup chopped walnuts or pecans for crunch and a nutty, toasted note
- Make it gluten-free: use a 1-to-1 baking flour blend in place of the all-purpose flour
- Use a mix-in combo: replace half the chocolate with dried cherries or toffee bits for a different flavor
- Skip the chocolate chips if you love plain dough: these bake up beautifully as a simple brown sugar cookie too
If you like a cookie with salty personality, try my Salted Peanut Butter Cookies.
How to Make Chunky Chocolate Chip Cookies
Step 1: Whisk the Dry Ingredients
In a medium bowl, whisk together the 2¼ cups flour, 1 tsp baking soda, and 1 tsp salt until combined. Set the bowl aside near your mixer.
The dry mixture should look uniform with no streaks of baking soda. Tucking the salt right into the flour helps it distribute evenly, so every cookie gets a little salty pop.
Step 2: Cream the Butter and Sugars
Add the softened 1 cup butter, 1 cup brown sugar, and ½ cup granulated sugar to a large mixing bowl. Beat with an electric mixer on medium speed for a full 3 minutes, scraping down the sides once, until the mixture is pale and fluffy.
You will see the color lighten as air works its way in. That air is what gives the cookies their thick, tender structure, so do not rush this step.
Step 3: Add the Eggs and Vanilla
Crack in the 2 cold eggs and pour in the 2 tsp vanilla. Beat for another 1 minute on medium speed, just until the mixture looks smooth and glossy.
Stop and scrape the bowl one last time. The dough should feel cohesive and creamy, not curdled. If it looks separated, keep mixing another 30 seconds.
Step 4: Mix in the Dry Ingredients and Chocolate
With the mixer on low, gradually add the flour mixture and beat only until a few streaks of flour remain. Toss in the 2 cups chopped chocolate and fold everything together by hand with a spatula.
Stop folding as soon as you no longer see dry pockets. Overmixing now can make the cookies tough, so a few gentle turns with a spatula are all you need.
Step 5: Scoop and Bake the Cookies
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. Scoop the dough into 2-tablespoon mounds and place them 2 inches apart. For extra thick cookies, chill the dough mounds in the freezer for 15 minutes while the oven heats.
Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are golden and the centers look slightly underdone. Let the cookies rest on the hot sheet for 5 minutes, then slide a spatula underneath and transfer them to a wire rack.
Tips for the Best Chunky Cookies
- Chill the scooped dough if you have time: even 15 minutes in the freezer firms the butter and keeps the cookies taller.
- Use a kitchen scale to measure your flour: too much flour makes dry cookies, too little makes them spread.
- Do not soften the butter in the microwave; let it sit out until it gives easily when you press a finger into it.
- Bake one tray at a time; rotating the pan halfway through gives you more even browning.
Bake times by cookie size:
| Scoop size | Bake time | Texture you get |
|---|---|---|
| 1 tablespoon | 8 to 10 mins | thin, crisp edges |
| 2 tablespoons | 10 to 12 mins | thick and chewy |
| ¼ cup | 13 to 15 mins | big, bakery-style |
Storing and Freezing Cookies
- Refrigerate: keep baked cookies in an airtight container at room temperature for up to 4 days. A slice of bread in the container helps them stay soft.
- Reheating: warm individual cookies in a 300°F oven for 3 to 4 minutes to revive the gooey chocolate.
- Freeze: freeze raw dough mounds on a baking sheet, then transfer to a zip-top bag. Bake straight from the freezer, adding 1 to 2 minutes to the bake time.
What to Serve With Chunky Chocolate Chip Cookies
A cold glass of milk is the obvious choice, but these cookies also hold their own next to a strong cup of black coffee. The bitterness of the coffee cuts through the sweet, buttery dough.
For dessert, crumble a warm cookie over vanilla ice cream. The ice cream melts into the chocolate in a way that feels more intentional than dunking.
Frequently Asked Questions
Can I use chocolate chips instead of chunks?
Yes. Chips still taste great, but chunks melt into thin, flat pockets that stay softer and feel more decadent.
Why did my cookies come out flat?
Butter that is too warm or flour that is packed too loosely are the two most common reasons. Make sure your butter is just soft enough to dent, and spoon flour into the measuring cup without tapping.
Can I freeze the cookies after baking?
Yes. Let them cool completely, then freeze in a single layer before stacking in a container. They keep well for a month.
Do I need to chill the dough?
Not strictly, but even 15 minutes in the freezer makes an obvious difference in height. The butter stays cold longer in the oven, so the cookie sets thick before it spreads.
Can I cut the recipe in half?
Yes. Halve all the ingredients and use just 1 large egg. The dough will mix up the same way.
Chunky Chocolate Chip Cookies Recipe
Ingredients
Method
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- Beat butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
- Add eggs and vanilla, then beat 1 minute more until smooth.
- On low speed, mix in the dry ingredients until streaks of flour remain. Fold in chopped chocolate by hand until just combined.
- Scoop dough into 2-tablespoon mounds on lined baking sheets. Bake at 375°F for 10 to 12 minutes, cool on the pan for 5 minutes, then transfer to a wire rack.
