This Chocolate Chip Cookie recipe makes thick, chunky cookies with a soft, chewy center and crisp golden edges. They’re filled with loads of chocolate chips and made with simple pantry staples. They come together quickly and can be baked in batches within an hour. If you’re after a bakery-style chocolate chip cookie recipe, this one delivers every time. If you love bakery-style cookies, check out my other soft and gooey chocolate chip bakery-style cookie recipe.
Why You’ll Love This Cookie Recipe
- Thick cookie recipe that stays soft and chewy inside
- Crispy edges and buttery flavor in every bite
- Loaded with chocolate chips for melty pockets throughout
- Easy to make with no chill time required
- You can use a hand mixer or a stand mixer
Ingredients Used In This Cookie Recipe
- All-purpose flour (plain flour in AU): Creates structure and thickness
- Baking powder and baking soda: Lift the cookies and create that chunky shape
- Salt: Balances the sweetness and enhances chocolate flavor
- Unsalted butter: Softened butter gives the cookies a rich, soft crumb
- Brown sugar: Adds moisture and a caramel undertone
- Raw sugar (granulated sugar): Adds sweetness and helps the edges crisp up
- Eggs: Bind the dough and add richness
- Vanilla extract: Rounds out the flavor
- Chocolate chips: The star of the show! Add generously for the best chocolate chip cookie recipe results
How To Make My Chunky Chocolate Chip Cookie Recipe
Preheat the Oven: Heat the oven to 375°F (190°C) and prepare baking sheets.
Sift Dry Ingredients: Sift and whisk together flour, baking powder, baking soda, and a pinch of salt. Sifting ensures a smooth cookie dough.
Cream Butter and Sugars: Beat softened butter, brown sugar, and raw sugar until light and fluffy for a rich, buttery base.
Add Eggs and Vanilla: Add eggs one at a time, beating well. Mix in vanilla extract for flavor.
Combine Wet and Dry Ingredients: Add dry ingredients to wet, mixing until just combined. Avoid overmixing for a tender texture.
Fold in Chocolate Chips: Gently fold chocolate chips into the dough for even distribution.
Form Cookie Dough Balls (5 minutes): Scoop portions and roll into balls. Place on prepared sheets.
Bake: Bake until the edges are golden but the centers are still soft. Check around 10 minutes.
Cool: Cool on baking sheets. ENJOY! I am sure this will become your favorite chocolate chip cookie recipe!
My Top Tip For The Best Cookie Recipe
Mix your dough just until combined—don’t overmix. Leaving a few streaks of flour in the dough helps keep the cookies soft and tender. The mixture will fully come together as you fold in the chocolate chips. This will give you the perfect chocolate chip cookie recipe.
Creative Ways To Customize This Cookie Recipe
These cookies are already rich, chewy, and full of chocolate—but there's always room to play with new flavors. Use this as your go-to cookie recipe base and try these variation ideas:
- Nuts Galore: Add 1 cup chopped walnuts, pecans, or almonds for crunch and nutty depth.
- Triple Chocolate Bliss: Mix in white chocolate chips and dark chocolate chunks for variety in texture and flavor.
- Sea Salt Caramel Swirl: Drizzle caramel sauce on top of dough balls and finish with a pinch of flaky sea salt.
- Mint Chocolate Chip: Add 1 teaspoon peppermint extract and your usual chocolate chips for a fresh twist on my chocolate chip cookie recipe.
- Toffee Crunch Delight: Fold in toffee bits or chopped toffee for a buttery crunch in every bite.
- Espresso Infusion: Mix 1–2 tablespoons finely ground espresso into the dry mix to deepen the chocolate flavor.
- Peanut Butter Paradise: Swirl in creamy or chunky peanut butter and toss in peanut butter chips. Want more peanut butter? Try pairing with this rich peanut butter buttercream.
- Spiced Wonder: Add 1 teaspoon ground cinnamon or a pinch of nutmeg for warmth and spice.
Mix and match these options or create your own spin. With a solid homemade chocolate chip cookie recipe like this one, the flavor possibilities are endless.
Final Thoughts
This is a no-fuss, big batch cookie recipe that you’ll come back to over and over again. Thick, chunky, chocolatey, and so easy—just the way a good homemade cookie recipe should be. You’ll find even more cookie ideas in my cookie recipe collection.
More Cookie Recipes to Try
- Chocolate Chip Bakery-Style Cookies: Thick, chewy, and loaded with chocolate—just like your favorite bakery cookie.
- Holiday Sugar Cookies: Buttery sugar cookies that hold their shape perfectly and are ideal for decorating.
- Brigadeiro Brownie Cookie Sandwiches: Fudgy brownie-style cookies filled with rich Brigadeiro chocolate cream.
Make It ✨ Snap It 📸 Share It! 🍨
If you whip up one of my desserts, I’d love to see it! 😍 Tag me on Instagram or Facebook so I can check out your creation. I’ll be reposting my favorites and giving shout-outs in my stories! 🎉 It’s always fun to see your unique twists on my recipes, so don’t be shy—snap a pic and share it! 📢🍰 #CupcakeSavvysKitchen
FAQs
You can use salted butter, but it's recommended to reduce or omit the additional pinch of salt in the recipe to control the overall saltiness. Unsalted butter provides more control over the salt content in the cookie recipe.
Yes, refrigerating the cookie dough for at least a few hours or overnight can enhance the flavor and texture of the cookies. It allows the flavors to meld and results in a chewier texture.
Absolutely! Shape the dough into cookie balls, place them on a baking sheet, and freeze until solid. Then transfer the cookie dough balls to a freezer bag or airtight container. When ready to bake, you can bake them directly from frozen, just add a couple of extra minutes to the baking time.
Yes, you can customize your chocolate chip cookies by using different types of chocolate. Consider using white chocolate, dark chocolate, or even flavored chocolate chips to create unique flavor profiles.
Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness. You can also freeze the cookies for longer-term storage. This chocolate chip cookie recipe is a great one for freezing.
Big Thick Chunky Chocolate Chip Cookies
INGREDIENTS
- 4 cups (4 cups) all purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) baking soda
- 1 pinch (1 pinch) salt
- 350 g (1.54 cups) butter unsalted
- 1½ cups (1½ cups) brown sugar
- 1 cup (1 cup) raw sugar or white
- 2 (1) eggs large
- 2 teaspoon (2 teaspoon) vanilla or to taste
- 1½ cups (1½ cups) chocolate chips dark or milk
INSTRUCTIONS
- Preheat your oven to 370°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Over a large bowl, use a mesh strainer to sift the all-purpose flour, baking powder, baking soda, and a pinch of salt.
- In another large bowl, using a hand mixer or a stand mixer, cream together the softened unsalted butter, brown sugar, and raw sugar until light and fluffy.
- Add the eggs and vanilla and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in denser cookies.
- Gently fold in the chocolate chips using a spatula or wooden spoon. Ensure that the chocolate chips are evenly distributed throughout the cookie dough.
- Use a cookie scoop or ¼ cup measure to portion the dough. Place the dough balls on the prepared baking sheets, leaving enough space between each cookie.
- Bake in the preheated oven for 15-17 minutes, or until the edges are golden but the centres are still soft. Keep in mind that baking times may vary depending on your oven, so it's a good idea to check the cookies around the 10-minute mark.
- Allow the cookies to cool on the baking sheets for 10 minutes before moving them to a wire rack to cool completely. The cookies will continue to set as they cool.
- Once the cookies are completely cooled, enjoy these thick, large, and soft chocolate chip cookies with a glass of milk or your favorite beverage!
NOTES
NUTRITION
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