Chunky Chocolate Chip Cookies
Thick, craggy cookies hide generous chocolate chunks in a soft brown-sugar center.
Let’s make something lovely.
A rough scoop of dough gives these cookies their chunky shape. The photograph’s tall mounds inspire a version with a generous flour-to-butter ratio and a proper chill.
Chocolate chunks create pockets that vary from bite to bite. Keep the scoops tall and let the cookies settle on the hot tray after baking.
Chunky Chocolate Chip Cookies
What you’ll need
Cookie dough
Let’s do this
- 1
Cream
Beat the butter and both sugars for 2 minutes until combined and slightly fluffy. Beat in the egg, yolk and vanilla, scraping the bowl.
- 2
Make the dough
Whisk the flour, cornstarch, baking soda, baking powder and salt separately. Mix into the butter mixture just until the flour disappears, then fold in the chocolate. Do not taste raw dough.
- 3
Scoop and chill
Divide into 12 rough mounds, about 85 g each. Keep them tall rather than flattening them. Cover and refrigerate for 1 hour.
- 4
Prepare the oven
Heat to 375°F (190°C), or 340°F (170°C) fan. Line two large baking sheets with parchment and arrange six cold dough mounds on each, well spaced.
- 5
Bake
Allow about 34 minutes of oven time for both batches. Bake one sheet at a time for 14–17 minutes, until the edges are golden and the tops look set, with no wet dough visible in the cracks. If needed, give pale centers another minute or two.
- 6
Let them settle
Cool on the baking sheet for 10 minutes, then transfer to a rack. The centers firm as they cool.
Wheat, Eggs, Milk, Soy may be present in chocolate; check labels. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Softened butter should dent with a finger without looking oily.
A tall, rough mound keeps the cookies thicker than a flattened scoop.
Chopped chocolate bars produce irregular pockets; chips give more defined pieces.
Keep cooled cookies airtight at room temperature for up to 3 days or refrigerate for up to 1 week. Refrigerate raw dough for up to 2 days, or freeze shaped dough for up to 2 months. Always bake raw dough before eating.
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