Decadent chunky 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!
We love chewy chocolate chip cookies and this recipe makes them perfectly chewy. 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.
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.
- Unsalted Butter
- Light Brown Sugar
- Granulated White Sugar
- Large Eggs
- Vanilla Extract
- Almond Extract
- All Purpose Flour
- Baking Powder
- Semi-sweet chocolate chunks
See recipe card for quantities.
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, 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.
- 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 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 even white chocolate!
- 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!
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.
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.
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.
- 2 Sticks (1 Cup) Unsalted Butter, 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 chunks
- 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 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.
Try to keep the edges of the scoops of cookie dough nice and smooth/tidy. This will give a nice polished look to your cookies.
Make sure not to use melted butter, it should still have most of it's form. Using melted butter will work against you making those nice chunky chewy cookies!
This chocolate chip cookie recipe is my go-to every time. I've used it for years and my kids still beg me to make them all the time! It has stood the test of time.
You don't have to use an electric mixer, you could mix this all by hand. Be prepared for some serious stirring though!
Make sure not to use too much flour and measure taking spoonful's of flour and filling up a measuring cup then using a knife to swipe across the top. Using too much flour will reduce the softness/chewiness.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 432Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 36mgSodium 256mgCarbohydrates 81gFiber 3gSugar 54gProtein 6g