Chunky Chocolate Chip Cookies

Okay, let’s be honest. There’s a time and place for thin and crispy cookies, but chunky chocolate chip cookies? These are the real MVPs. They’re like little edible hugs: thick, golden brown, perfectly soft in the center, and stuffed with melty chunks of chocolate that ooze out with every bite.

The kind of cookie that makes you pause mid-bite and go, “Okay… this is what I’ve been craving.”

These cookies are a go-to in our house. Rainy Saturday? Make a batch. Unexpected guests? Cookies in 20. Need a last-minute dessert for a gathering? These never fail. My favorite part? They’re incredibly easy to make—no stand mixer needed, no chilling (unless you want that extra-thick bakery look), and they’re freezer-friendly, so you can always keep some dough on hand for cookie emergencies. Yes, that’s a thing.

What sets this recipe apart is the texture. These cookies are soft and chewy on the inside, with crispy edges and a slightly underbaked center that stays gooey long after they cool. And instead of regular chocolate chips, we’re using big chocolate chunks—which means melty pools of chocolate in every single bite.

Grab your mixing bowl, preheat that oven, and let’s make some seriously amazing cookies.

Why You’ll Love This Recipe

Let’s count the ways these chunky chocolate chip cookies are everything you want in a classic, home-baked treat:

• Thick and bakery-style: These cookies are tall and proud, with golden, crackly tops and soft, gooey middles.
• Rich with chocolate: We’re using chocolate chunks instead of chips, so you get melty pockets of chocolate in every bite.
• Quick and easy: No fancy mixers or complicated techniques—just one bowl, a wooden spoon, and about 30 minutes start to finish.
• Perfect texture: The edges bake up slightly crisp, while the centers stay soft and chewy.
• No chilling required: But you can chill the dough if you want extra thick, structured cookies (hello, meal prep!).
• Freezer-friendly: Make a double batch and freeze the dough balls for cookies on demand.

Imagine breaking one open: the cookie is warm and thick, steam wafts up as melted chocolate slowly stretches between your fingers. The inside is buttery and soft, and you get just the right hit of salt to balance the sweetness. Whether you’re baking for a party, a cookie swap, or just because the craving hits, these are the cookies that deliver every. single. time.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–30 minutes
• Servings: Makes 18–20 cookies

Nutrition per cookie (approx.):

• Calories: 210
• Fat: 10g
• Carbs: 27g
• Protein: 2g
• Sugar: 16g

Ingredients

Here’s everything you need for thick, gooey cookie perfection:

• 1/2 cup (1 stick) unsalted butter, softened
  → Adds rich, buttery flavor and that chewy texture.
• 1/2 cup brown sugar, packed
  → Gives the cookies depth and helps them stay soft.
• 1/4 cup granulated sugar
  → Adds sweetness and helps the edges crisp up.
• 1 large egg
  → Binds the dough and keeps it rich.
• 1 tsp vanilla extract
  → Enhances the flavor and brings everything together.
• 1 1/2 cups all-purpose flour
  → Just the right amount to keep the cookies thick without being cakey.
• 1/2 tsp baking soda
  → Gives the cookies lift and softness.
• 1/4 tsp salt
  → Balances the sweetness and deepens the flavor.
• 1 cup chocolate chunks
  → Use a chopped bar or store-bought chunks. The irregular pieces melt into dreamy pools.

Optional add-ins:

• Flaky sea salt for topping
• Extra chocolate chunks pressed into the tops before baking
• Chopped walnuts or pecans for crunch

Step-by-Step Instructions

1. Preheat the Oven

• Set your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat.

A preheated oven ensures the cookies set up properly and don’t spread too much.

2. Cream the Butter and Sugars

• In a large mixing bowl, combine:
  • 1/2 cup softened butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
• Mix until light and creamy, about 1–2 minutes.

You can use a hand mixer or just a sturdy spatula. Room-temp butter makes this easy!

3. Add Egg and Vanilla

• Mix in:
  • 1 large egg
  • 1 tsp vanilla extract
• Stir until fully combined. The dough will look glossy and smooth.

4. Add the Dry Ingredients

• Add:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• Stir until the flour is just incorporated. Don’t overmix!

The dough should be thick but not crumbly. If it feels dry, add 1 tsp of milk or water.

5. Fold in the Chocolate Chunks

• Gently fold in:
  • 1 cup chocolate chunks

Save a few to press into the tops of the cookies before baking—they’ll look bakery-perfect.

6. Scoop the Dough

• Use a medium cookie scoop (about 2 tablespoons of dough) to form cookies.
• Place on the prepared baking sheet 2 inches apart.

Want extra-thick cookies? Chill the dough for 30 minutes before baking.

7. Bake

• Bake for 10–12 minutes, until the edges are golden and the centers look slightly underbaked.

Important: Don’t wait for them to look fully cooked—cookies continue to bake on the tray after coming out of the oven.

8. Cool and Serve

• Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.

Enjoy warm with a glass of cold milk, a mug of tea, or straight from the rack while pretending you’re “taste testing.”

How to Serve

There’s no wrong way to enjoy a warm, chunky chocolate chip cookie, but here are some next-level serving ideas:

• Classic style: Serve warm with a tall glass of milk or oat milk.
• Ice cream sandwich: Take two cookies and sandwich a scoop of vanilla ice cream in between.
• Crumbled on top of dessert: Sprinkle over ice cream, yogurt, or even a frothy coffee drink.
• Party platter: Arrange with berries, brownies, and a caramel dipping sauce for an easy dessert board.
• Late-night treat: Warm in the microwave for 8–10 seconds for melty chocolate bliss.

Additional Tips

1. Use room-temp ingredients: Cold butter or eggs can make the dough hard to mix and affect texture.
2. Chill the dough for thicker cookies: A 30-minute chill helps prevent spreading and gives a more bakery-style height.
3. Underbake slightly: Pull them from the oven when they look a little underdone in the center—they’ll finish cooking on the tray.
4. Use good chocolate: Chopped baking chocolate or a good-quality bar makes a huge difference in flavor and melt.
5. Top with sea salt: A light sprinkle of flaky salt right after baking adds a beautiful contrast to the sweetness.

Recipe Variations

Want to change it up? Here are some fun ideas:

1. Triple Chocolate

Add white chocolate chips and cocoa powder to the dough for triple the chocolate love.

2. Nutty Chunk Cookies

Fold in 1/2 cup chopped walnuts or pecans for crunch and extra richness.

3. Espresso Boost

Add 1 tsp instant espresso powder to the dough for a subtle mocha flavor.

4. Peanut Butter Swirl

Swirl in 1/4 cup creamy peanut butter before baking.

5. Oatmeal Chunk Cookies

Replace 1/2 cup of flour with quick oats for a heartier, chewy variation.

6. Gluten-Free Version

Use a 1:1 gluten-free flour blend and let the dough rest for 10 minutes before baking to hydrate.

Serving Suggestions

Pair your cookies with these cozy and crowd-pleasing ideas:

Drinks:

• Cold milk or chocolate milk
• Oat milk lattes or chai
• Iced coffee with a splash of vanilla

Desserts:

• Cookie + Ice Cream Sundae: Top warm cookies with vanilla ice cream and hot fudge.
• DIY Dessert Bar: Serve with toppings like whipped cream, caramel drizzle, and chopped nuts.
• Sweet Brunch Side: Serve with pancakes or waffles for an extra indulgent treat.

Freezing and Storage

Storage:

• Keep cookies in an airtight container at room temperature for up to 5 days.
• Add a slice of bread to keep them soft and chewy!

Freezing (Baked):

• Let cookies cool completely.
• Freeze in a zip-top bag or airtight container for up to 2 months.

Freezing (Dough):

• Scoop dough balls and freeze on a baking sheet.
• Once frozen, transfer to a freezer bag.
• Bake straight from frozen at 350°F for 12–14 minutes.

Special Equipment

• Cookie scoop (2 tbsp): For uniform, even baking.
• Mixing bowls + spatula: You don’t need a mixer!
• Parchment paper or silicone baking mat: Prevents sticking and makes cleanup easy.
• Cooling rack: Helps cookies set without overbaking on the hot tray.

FAQ

1. Can I use chocolate chips instead of chunks?
Absolutely! Just know that chunks melt into gooey puddles, while chips tend to hold their shape.

2. Can I make the dough ahead of time?
Yes! You can refrigerate it for up to 3 days. Let it sit at room temp for 10–15 minutes before scooping and baking.

3. What makes these cookies so thick and chewy?
The balance of butter, flour, and sugar creates structure and softness. And underbaking just a bit helps lock in that chewy center.

4. Do I have to chill the dough?
Not at all! But if you want even thicker cookies, a quick chill helps reduce spreading.

5. What if my cookies spread too much?
Your butter may have been too soft, or you may have under-measured the flour. Try chilling the dough next time!

6. Can I double the recipe?
Yes—and you should. They disappear fast. Just bake in batches or use multiple trays.

7. How do I know when they’re done?
The edges should look set and golden, while the centers still look slightly underbaked.

8. Can I make them smaller/larger?
Totally. Just adjust the baking time—smaller cookies take about 8–10 mins; larger ones may take up to 14.

9. What flour works best?
Regular all-purpose flour is perfect. For gluten-free, use a 1:1 blend.

10. Why are my cookies dry?
Overbaking or too much flour. Make sure to spoon and level your flour, and pull the cookies when the centers are still soft.

Conclusion

And that’s it—your new favorite recipe for Chunky Chocolate Chip Cookies. They’re thick, soft, full of chocolatey goodness, and ridiculously easy to make. Whether you’re baking for a celebration or just need something sweet at the end of a long day, these cookies have your back.

I hope they bring a little warmth and joy to your kitchen like they have to mine. Let me know how yours turn out—drop a comment or tag me on Instagram with your cookie masterpieces.

And remember: when in doubt, make cookies.

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