Chunky and chewy chocolate chip cookies are full of rich and chocolate flavor in each bite. Way better than store bought, bakery style, big fat split in half gooeyness cookies. Melt in your mouth right out of the oven goodness. This is the perfect chocolate chip cookie.
Next time, try these easy Linzer cookies.
Chunky chocolate chip cookies make me happy. Served with a glass of milk or a cup of chai tea, how can any snack be as satisfying? And as they are even better the next day, these are one of the best cookies for making ahead of time.
Serve them on platters for the holidays or bake them and keep them for yourself for when you need a cookie pick me up.
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❤️ Why You'll Love It
- A classic cookie recipe.
- Easy recipe to get the kids to bake with you.
- The perfect make ahead cookie recipe.
- Homemade cookies in 30 minutes.
Better than store bought and only takes a little extra time to make homemade cookies. Chunky chocolate chip cookies are the epitome of a soft and chewy cookies. They are also easy to make and by far the best when baked at home.
📝 Recipe Ingredients
🥄 Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Sift the flour, salt and baking powder well and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment add the butter, brown and white sugar and mix until creamy and fluffy.
- Add in the eggs one by one until mixed.
- Add the vanilla and almond extracts and mix just until combined.
- Add the sifted ingredients, ½ cup at a time until combined.
- Mix in the chocolate chunks.
- Using a large 2" cookie scoop, place cookie balls into a lined baking sheet.
💡 Expert Tips
- Feel free to leave the almond extract out if you don't like it or are allergic, but it does give the cookies a little something extra.
- I like using the big chocolate chunks in my cookies, it makes them so decadent. But if you cannot find them, regular semisweet chocolate chips are fine to use too.
- Using baking powder instead of baking soda makes the cookies bigger and fluffier.
- You could chill the cookie dough in the refrigerator for 30 minutes before going into the oven.
🧺 Storage
- Once the cookies are cooled completely, store in an airtight container at room temperature. They'll be good for 2 weeks.
- You can freeze chocolate chip cookies in a freezer safe container for up to 6 months.
💬 Recipe FAQs
Chunky chocolate chip cookies are thick and fluffy and although everyone's oven is different, they should take about 12 minutes to bake. Bake until the edges are crispy golden brown and middle slightly soft. Let the cookies rest on the baking sheet for about five minutes to set before removing to a cookie rack for cooling.
Yes! Chunky chocolate chip cookie dough be mixed and frozen until needed. Before freezing, scoop into 2" balls and place on parchment sheet. Freeze the whole pan for 1-2 hours until hard. Now put the frozen balls of cookie dough into a freezer safe container for up to six months. When ready to use, take out the number of cookie dough balls that you want, let them come to room temperature and bake per the recipe instructions.
📣 Related Recipes
- Melt in your mouth buttery pecan snowball cookies are great for gifting and extra special with their double sugar coating.
- These soft cakey sweet potato cookies are mildly sweet and can be frosted with anything you like.
- Better than linden's butter crunch cookies, these homemade butter crunch cookies are just like that.
- One of the easiest shortbread cookie you will ever make! Ghraybeh has just 3 ingredients. A melt in your mouth Middle Eastern cookie.
- Maamoul is a traditional Middle Eastern cookie made usually filled with date. It has a soft texture and a delicate flavor.
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Chunky Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (2 sticks) room temperature
- 1 ½ cups packed light brown sugar
- ½ cup Granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups All purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups semi-sweet chocolate chip chunks
Instructions
- Preheat the oven to 375°F.
- Pass the flour, salt and baking powder through a sieve and set aside.
- In the bowl of a stand mixer add the butter and brown and white sugar and mix until creamy and fluffy.
- Add in the eggs one by one until mixed.
- Add the vanilla and almond extracts and mix just until combined.
- Add the flour mixture, ½ cup at a time until combined.
- Add the chocolate chunks and give a quick mix through (just a few rotations to make sure they're incorporated).
- On a baking sheet lined with parchment paper use a large 2" cookie scoop and place onto the cookie sheet - make sure to leave 2" between each cookie.
- Bake for about 12-14 minutes, just until the edges have browned.
- Remove from the oven and allow to sit on the cookie sheet for 10 minutes before transferring to a cooling rack.
Notes
- Feel free to leave the almond extract out if you don't like it or are allergic, but it does give the cookies a little something extra.
- I like using the big chunks in my chunky chocolate chip cookies, it makes them so decadent. But if you cannot find them, regular chocolate chips are fine to use too.
- Using baking powder instead of baking soda makes the cookies bigger and fluffier.
- You could chill the cookie dough in the refrigerator for 30 minutes before going into the oven.
- Once the cookies are cooled completely, store in an airtight container at room temperature. They'll be good for 2 weeks.
- You can freeze these cookies in a freezer safe container for up to 6 months.
- Add chopped walnuts or toasted pecans.
- Switch out the chunky chocolate chips for a different chip variety such as dark chocolate chips or milk chocolate chips.
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