Satisfy your sweet tooth with these Chunky Chocolate Chip Cookies! The thick and chewy texture of the cookies combined with the rich chocolate chips makes for an irresistible treat. These cookies are the perfect solution to your dessert cravings. Indulge in the heavenly softness of these cookies by baking a batch today!
Satisfy Your Sweet Tooth with Our Chunky Chocolate Chip Cookie Recipe If you're craving a delectable treat, look no further than our Chunky Chocolate Chip cookie recipe. The taste is simply irresistible – unbelievably delicious and guaranteed to please. This recipe produces a generously sized, thick, and chewy cookie that's soft and gooey on the inside – a must-try for any cookie lover.
Is there anything quite as delightful as sinking your teeth into a freshly baked chocolate chip cookie? These scrumptious goodies are the reigning champions of dessert, the perfect sweet pick-me-up, and the after-school snack of our dreams.
🍪What's in A Chunky Chocolate Chip Cookie
Basic ingredients usually go something like this:
- All-purpose Flour
- White Granulated Sugar
- Brown Sugar - Light Or Dark Brown sugar, dark brown sugar gives a little more flavor due to the amount of molasses in it.
- Chocolate Chips - Chip or Chunks, I use a combination of both
- Vanilla Extract
- Baking soda - Fresh baking soda will help baked goods rise.
- Cornstarch - in combination with flour, cornstarch makes for a more tender baked good.
- Eggs - Room-temperature eggs mix better with the batter and rise more easily.
- Butter - Unsalted, do not use margarine. Shortening can be used but has less moisture for chewy cookies.
🍪How to make a better Chunky Chocolate Chip Cookie
- 💜Measure all dry ingredients precisely for the best outcome.
- 💜Fluff up flour for accurate measurement. Double-check for any lumps in dry ingredients
- 💜Remove all lumps from sugars before measuring. In a mixer add softened butter. Cream it gently with the sugars until you have a light, fluffy consistency. Don’t overwork it.
- 💜Stir in eggs to mixer, then add vanilla until well blended. Turn off the mixer.
- 💜Add flour mixture to the mixer. Then with a paddle attachment, mix until well blended. If you find that the dough is wet, you probably need a little more flour. Add a tablespoon of flour at a time, until the dough doesn't stick to the bowl much.
- 💜Add the chocolate chips, with a mixer on low to medium speed, or by hand, and blend thoroughly.
- 💜Once your dough is mixed, put the bowl of dough in the fridge for 15 to 30 minutes.
💜Spoon the cold dough out onto your baking sheets. Depending on what size cookies you want, you can use an ice cream scoop for larger cookies or a tablespoon for smaller cookies.
💜Place cookie sheet into the oven, and bake until cookie edges are lightly toasted. Do not overbake. Cookies will continue to cook on the hot cookie sheet when removed from the oven.
I recommend baking cookies one batch at a time and avoiding placing the dough on warm sheets as this can cause the butter to melt, resulting in flat cookies.
More Favorite Cookie Recipes
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Chunky Chocolate Chip
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