These chocolate chip cookies are chunky, delicious and full of chocolate chips. Using a combination of milk and dark chocolate provides the perfect balance of sweetness that goes perfect with the soft chewy texture and makes the best chocolate chip cookies.
This recipe is the second chocolate chip recipe I’ve posted and it’s just as delicious as the first. The difference between the two recipes is these cookies are chunkier, they are made with melted butter and they use two different types of chocolate chips instead of one type.
I’ve been working on my cookie game for a few years now and always wondered why my cookies sometimes went flat no matter how much I tower them on the baking tray. Some cookies taste better flat and I have many recipes where that is the case but sometimes you want a chunky cookie with some depth to them. I found that adding ingredients such as nuts also caused many of my cookies to sometimes go flat once baked.
After many experiments in my kitchen, I have finally worked out how to stop cookies from spreading and going flat. The two main ingredients you must be aware of in cookie baking is butter and flour and you must have a good ratio between the two.
During my cookie experiments, I found out that using too much butter in a cookie recipe resulted in a flat cookie. This applies whether using melted or soft butter. This is due to the water content in the butter.
Using too little flour will also result in a flat cookie as the flour gives the cookie strength and structure. The more flour you use the chunkier your cookies will be but bear in mind that too much flour can produce a cake like cookie so finding the right ratio is key. This recipe uses the correct ratio so you get a chunkier cookie with the right texture
Ingredients for Chunky Chocolate Chip Cookies
- Butter – I use unsalted butter.
- Sugar – I use soft brown and white granulated sugar for this recipe.
- Egg – use an egg straight from the fridge.
- Vanilla extract – use good quality vanilla.
- Salt – regular table salt will do.
- Raising agent – I use bicarbonate soda as a raising agent in these cookies.
- Chocolate Chips – for these cookies, I use a combination of milk and dark chocolate chips
- Flour – use plain or all-purpose flour.
How to Make Chunky Chocolate Chip Cookies
1. In a microwaveable bowl, melt the butter in the microwave for around 45 seconds or until fully melted. To the melted butter, add and combine both the granulated and brown sugar until smooth. Mix in the egg and vanilla extract then mix in the salt and bicarbonate soda.
2. Pour in the chocolate chips. You can add the chocolate chips last but I find a more even distribution of chocolate chips when you add them before the flour. Mix in half the flour first then mix in the second half until a thick dough forms.
3. Cover the bowl and place it in the fridge for 15 minutes. After 15 minutes, remove the dough from the fridge and using a spoon take a piece of the dough (45g) and roll it into a ball. I use a digital scale to weigh each piece of dough to ensure it weighs around 45g. Place the cookie dough ball on a sheet or plate then repeat until all the dough is used up and you have 18 dough balls.
4. Cover the dough balls and place back in the fridge for around 1 hour. When you’re ready to bake the cookies preheat the oven to gas mark 4/350oF/180oC then place the cookie balls on a non-stick baking sheet or a baking tray lined with parchment paper and bake for 12 - 13 minutes. Allow the cookies to sit on the baking sheet for 10 minutes after you remove them from the oven then transfer the cookies to a cooling rack to completely cool.
Recipe Tips
- I weigh each piece of dough before I roll it into a ball to ensure the cookies are all the same size. Each cookie weighs around 45g.
- When you remove the cookies from the oven, they may seem underbaked but that is fine as the insides will continue to bake when you remove them from the oven.
- Ensure you don’t overbake the cookies as it will dry them out and they will lose their chewy centre.
Nutrition
Nutrition based on 1 serving - Calories: 214kcal | Fat: 9.4g | Saturates: 5.6g | Carbs: 29.0g | Sugar: 17.3g | Fibre: 1.2g | Protein: 2.8g | Salt: 0.06g.
Storage
You can store these baked cookies at room temperature in an airtight container.
Unbaked cookies be stored in the fridge for up to 3 days.
Unbaked cookies can also be stored in the freezer for up to 2 months.
Recipes that may interest you!
Chunky Chocolate Chip Cookies
Ingredients
- 125g unsalted butter
- 100g granulated sugar
- 125g soft light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon bicarbonate soda
- 290g plain flour
- 100g milk chocolate chips
- 100g dark chocolate chips
Instructions
- In a microwaveable bowl, melt the butter in the microwave for around 45 seconds or until fully melted. To the melted butter, add and combine both the granulated and brown sugar until smooth. Mix in the egg and vanilla extract then mix in the salt and bicarbonate soda.
- Pour in the chocolate chips. You can add the chocolate chips last but I find a more even distribution of chocolate chips when you add them before the flour. Mix in half the flour first then mix in the second half until a thick dough forms.
- Cover the bowl and place it in the fridge for 15 minutes. After 15 minutes, remove the dough from the fridge and using a spoon take a piece of the dough (45g) and roll it into a ball. I use a digital scale to weigh each piece of dough to ensure it weighs around 45g. Place the cookie dough ball on a sheet or plate then repeat until all the dough is used up and you have 18 dough balls.
- over the dough balls and place back in the fridge for around 1 hour. When you’re ready to bake the cookies preheat the oven to gas mark 4/350oF/180oC then place the cookie balls on a non-stick baking sheet or a baking tray lined with parchment paper and bake for 12 - 13 minutes. Allow the cookies to sit on the baking sheet for 10 minutes after you remove them from the oven then transfer the cookies to a cooling rack to completely cool.
Leave a Reply