Decadent milk chocolate chip cookies are my kids favorite treat, right after school. If they're not still warm from the oven, they'll grab one and pop it in the microwave for 10 seconds to get that delicious, soft, chewy, melty-chocolatey goodness that we all love about the best chocolate chip cookies.
Next time try my Butter Crunch Cookies, they're fantastically soft with bits of toffee and we love easy cookie recipes!
These cookies are one of the classics that everyone loves.
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What makes this recipe so yummy
- We love chewy chocolate chip cookies and this recipe makes them with a perfectly chewy texture, the best cookies. Have you ever had a giant chocolate chip cookie? You could use this recipe to make those at home.
- Already these chunky cookies are pretty big, but you could really scale it up and make them a bit bigger - only thing is, you'll need to add a couple more minutes to the baking time. Extra thick cookies are the best.
- While I'm creating this post it's actually close to Christmas time. I've been busy whipping up these cute Christmas cookies: Stacked Christmas Tree Cookies and Cranberry Orange Shortbread Cookies.
- If you hadn't guessed it, we love baking cookies. My son Chase loves to learn to cook and it fascinates him - watching all the different ingredients creating such delicious baked snacks.
- Thick chocolate chip cookies make great gifts.
Groceries you'll need: Ingredients
See recipe card for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Preheat oven to 375°F.
- Step 1: Pass the flour, baking powder and salt through a fine sieve, into a medium bowl and then set aside.
- Step 2: In a large bowl of your stand mixer add the room temperature butter and both sugars and mix until creamy and fluffy. About 3-4 minutes.
- Step 3: Add the eggs, one at a time, mixing in between until well combined.
- Step 4: Add the almond and vanilla extracts, mix well, scraping down the sides too.
- Step 5: While the mixer is on medium, add the flour mixture (dry ingredients) to the wet ingredients, ½ cup at a time until combined.
- Step 6: Add the chocolate chunks and give just a couple of rotations of the mixer to incorporate or use a wooden spoon.
- Step 7: Using a 2" cookie scoop, scoop onto a parchment paper lined cookie sheet, 2" between cookie dough.
- Step 8: Bake for 12 minutes, until golden brown on the edges, then remove from the oven. After 5 minutes of cooling transfer the cookies to a cooling rack to cool completely.
Hint: When scooping onto the cookie sheet, smooth any rough edges on the cookie dough balls. The smoother the cookie dough looks the prettier your chunky cookies will be. Due to the baking powder in this recipe, the cookies will not flatten much and so those rough edges will remain. If you're like me, you'll like a perfect chocolate chip cookie.
Recipe variations and substitute ideas
- Salted Butter - if you don't have unsalted butter, feel free to use salted but omit the salt in the recipe.
- Chocolate Chips - if you prefer smaller semi-sweet chocolate chips in your cookies, feel free to swap out the chocolate chunks for chocolate chips. You'll still need the same measured quantity.
- Almond Extract - be careful with the almond extract, it can be quite strong. If you prefer, you can leave this out. I like it as I think it adds a little extra dimension to the flavor.
- Chocolate - Instead of semi-sweet chocolate, try milk chocolate chips instead, or dark chocolate chips. Or even white chocolate chips!
- Giant Chocolate Chip Cookie - Use a little more cookie dough to create a larger cookie, you'll need to add a couple of minutes to the baking time.
- Crunchier cookies - if you like your cookies with more of a crunch, use less brown sugar and more white sugar. You could also add a little baking soda, that will add some crunch.
- Chewier cookies - add an extra egg yolk.
See one of my popular recipes for Chocolate Turtles, they're perfect gifts and super easy to make at home with only four ingredients!
Necessary gear: Equipment
You'll need a stand mixer with the paddle attachment, or a hand mixer will work fine - it's just a little harder work, lol. Also, cookie sheets and spatulas. See some affiliate links in my recipe card at the bottom of this post.
How to store leftovers
Store these chunky chocolate chip cookies in an airtight container at room temperature for up to 2 weeks.
These cookies will actually freeze well, wrap in cling wrap then foil and store in the freezer for up to 6 months.
Mel's kitchen notes
If you're like me and make these cookies often, make a large batch of the dough. Roll into the cookie dough balls then flash freeze like that. Then transfer to a freezer safe resealable bag and take the cookie dough out as needed. Bake at the usual temperature - you may need to add an additional minute or two to the cooking time.
If you’ve tried these Chunky Chocolate Chip Cookies or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Chunky Chocolate Chip Cookies
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Ingredients
- 3 Cups All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 Cup Unsalted Butter room temperature
- 1-½ Cups Light Brown Sugar
- ½ Cup Granulated Sugar
- 2 Each Large Eggs room temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 2 Cups Semi-sweet Chocolate Chunks
Instructions
- Preheat the oven to 375°F.
- Pass the flour, salt and baking powder through a sieve and set aside.3 Cups All Purpose Flour, 1 teaspoon Salt, 1 teaspoon Baking Powder
- In the bowl of a stand mixer add the butter and brown and white sugar and mix until creamy and fluffy.1 Cup Unsalted Butter, 1-½ Cups Light Brown Sugar, ½ Cup Granulated Sugar
- Add in the eggs one by one until mixed.2 Each Large Eggs
- Add the vanilla and almond extracts and mix just until combined.1 teaspoon Vanilla Extract, ½ teaspoon Almond Extract
- 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).2 Cups Semi-sweet Chocolate Chunks
- On a baking sheet lined with parchment paper use a large 2” cookie scoop and place onto 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 wire rack.
Notes
Nutrition
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