Is there any cookie better than Chunky Chocolate Chip Cookies? Crisp edges, a soft, chewy centre and loaded with chocolate chips these palm-sized cookies are truly the best ever chocolate chip cookies.
I waited for a long time before I posted my Chunky Chocolate Chip Cookies recipe. There are so many cookies out there that I didn’t want to add to the choc chip cookie noise unless I had a really good reason.
These chewy centre, crisp edged, generously chocolate chipped cookies are a REALLY good reason. I actually posted this recipe originally back in 2018 but I thought it worth updating now with way more information so that you can make these cookies perfectly too.
So what makes the ultimate chocolate chip cookies?
The idea of what a perfect chocolate chip cookie is varies from person to person. Some like them soft all over, others like them completely crunchy. How many chocolate chips should they have? Should they be chewy or cakey? Thick or thin? These are my idea of perfect;
- Simple ingredients – good flavour doesn’t need to be complicated
- Crisp edges that are just the tiniest bit golden which adds flavour
- Loaded with dark chocolate chips – there will look like too many in the dough but, once baked the ratio is perfect
- Big – these cookies are palm-sized and chunky too
- Super buttery – because … butter
- No resting time and easy to make because patience is not my thing
- Freezable – before or after baking, making them available at a moments notice
- Reliable – this recipe works every time and everyone always loves them
What ingredients do you need
Along with regular suspects of flour, sugar and butter there are a few ingredients that really make these cookies shine.
- Brown sugar in addition to white, keeps the cookies chewy and moist
- Baking soda results in those crisp edges
- Dark chocolate chips and lots of ‘em. They give a much richer flavour than milk choc chips which add more sweetness than flavour.
- Corn flour / Cornstarch helps to keep the cookies soft and tender in the middle. The combination of flour and cornflour in this recipe is essentially a homemade cake flour so, if you have cake flour on hand, feel free to use it in place of both.
But what’s missing? Egg.
I actually make my chocolate chip cookies without eggs and not for any other reason than they just don’t need it. The base dough recipe is adapted from my Buttery Sultana Cookies with slight changes to get the perfect choc chip cookie texture and flavour. Both, and many more cookie recipes on this site are egg-free cookies.
How to make thick chocolate chip cookies
This is the ultimate chocolate chip cookies recipe for me and the one I go-to every single time.
- (Image 1) Cream together butter and sugar until fluffy and pale
- (Images 2 & 3) Add half the dry ingredients, followed by a touch of milk, and the remaining dry ingredients.
- (Images 4 & 5) Mix through the chocolate chips until clumping
- (Image 6) Sit them 2-3 inches apart on baking trays – I fit 6 per tray.
- Bake for 12-14 minutes
Tips and Tricks
Here’s how to make this recipe perfect
- A stand mixer works best for really getting the butter and sugar creamed together.
- Mix until the dough forms big clumps. It’s a thick, drier dough, not sticky but will clump well. Don’t be tempted to add too much milk – you want the dough to just hold together.
- It looks like a lot of chocolate chips but hang in there, once baked it will be perfect
- Use a medium ice cream scoop to give me slightly larger than golf balls size mounds of dough.
- Don’t press the dough together too firmly – just enough for them to hold shape.
- Don’t press them down. They will spread out quite a bit in the oven, then drop a little on cooling, creating a nice thick cookie.
Optional: Add some salt
There’s something about adding salt to sweet treats – not to the point of turning them savoury but just to add an edginess to them. Like salted caramel of which I’m a massive fan. My Salted Caramel Fudge is one of the most popular recipes on the blog and then there’s the decadent Baked Salted Caramel Cheesecake so I know many of you feel the same.
Salted chocolate has that same edge to it and you can take these cookies to the next level by adding a sprinkling of sea salt flakes on top of each one before baking.
You can bake these chunky chocolate chip cookies and store them in a cool place for around a week. The fridge is fine but let them come to room temp before eating them. You can even store these baked or unbaked in the freezer for up to 3 months.
- To freeze the unbaked dough
- Whole – wrap it well in plastic wrap and then in an zip lock bag or air tight container. Defrost overnight in the fridge.
- Portioned – portion up the cookies and sit the balls of dough on a baking tray. Freeze until solid, then transfer to a zip lock bag and then into a airtight container. Defrost overnight in the fridge or on the countertop until they come to room temp prior to baking.
- To freeze baked cookies, store them in a zip lock bag or plastic wrap, then into an airtight container.
The airtight container is just a second barrier to the cookies absorbing any freezer smells.
I swear by these crisp-edge, chewy chocolate chip cookies. Loaded with chocolate and butter flavour, you and your family will love them too.
More cookie recipes you’ll love
Chunky Chocolate Chip Cookies
- 260 g plain (all purp) flour (2 cups / 9.2oz)
- 90 g cornflour (cornstarch) (2/3 cup / 3.2oz)
- 1 1/2 teaspoons baking soda (bicarb soda)
- 1/2 teaspoon salt
- 150 g light brown sugar (3/4 cup / 5.3oz)
- 100 g white granulated sugar (1/2 cup / 3.5oz)
- 170 g unsalted butter, room temp (1 1/2 sticks / 6oz)
- 2 tablespoons milk (8 teaspoons - notes)
- 1 3/4 cups (350g) dark chocolate chips
- Extra sea salt flakes, for sprinkling
- Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
- Sift together the flour, cornflour, baking soda and salt.
- In a separate bowl, beat together the butter and both sugars until lightened and fluffy.
- Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
- Finally, reserve 1/4 cup of chocolate chips and add the rest to the dough. Give it another beat until mixed through and the dough is clumping. It will be quite dry and a little crumbly but if you press it together in your hand it will clump and hold a shape.
- Use a medium ice cream scoop to scoop the mixture and transfer to the baking trays. Space the cookies about 2-3 inches apart. (or lightly roll balls slightly larger than a golf ball)
- Sprinkle a little flaked sea salt over the top of each one and dot the reserved chocolate chips over them. Press down slightly on the top.
- Bake for around 12-14 minutes, turning the trays halfway through until just starting to get golden on the edges.
- Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- The combination of flour and corn flour is like cake flour and makes for a more tender cookie. Feel free to swap both out and use 350g / 12.5oz of cake flour instead.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Don't press the dough together too firmly , just enough to hold shape.
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