Thick & Chocolate Chunk Cookies Recipe

Why You’ll Love Thick & Chocolate Chunk Cookies Recipe

These cookies are the ultimate indulgence. With their thick, chewy texture and generous amount of chocolate chunks, each bite is pure bliss. They are the ideal balance between softness and chewiness, with just the right amount of crispiness around the edges. The combination of melted chocolate and a rich cookie dough will make you want to bake batch after batch. They’re easy to make and perfect for any occasion—from a comforting treat after dinner to a cookie jar staple!

Ingredients

• 1 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups chocolate chunks (or chocolate chips)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cookie Dough:

   • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

   • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.

   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

   • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

   • Gradually add the dry ingredients to the wet ingredients, mixing until combined. Be careful not to overmix.

   • Fold in the chocolate chunks, ensuring they are evenly distributed throughout the dough.

2. Shape and Bake the Cookies:

   • Use a tablespoon or cookie scoop to portion out the dough into generous balls, about 1.5 to 2 tablespoons each. Roll the dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

   • Gently flatten each dough ball with your fingers or the back of a spoon to encourage even baking. These cookies will spread slightly as they bake, but keeping them thicker will give you that delicious chewy texture.

   • Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers are still soft.

   • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Servings and Timing

This recipe makes approximately 18-20 cookies, depending on the size you make them. The preparation time is about 15 minutes, with a baking time of 10-12 minutes.

Variations

• Dark Chocolate: Swap the regular chocolate chunks for dark chocolate chunks or chips for a deeper chocolate flavor.

• Add Nuts: If you enjoy a bit of crunch, add in 1/2 cup of chopped walnuts or pecans to the dough.

• Sea Salt: Sprinkle a little flaky sea salt on top of the cookies before baking for a sweet-salty flavor boost.

• Coconut: Add shredded coconut for an added layer of texture and flavor.

• Peanut Butter: Substitute half of the butter with peanut butter for a peanut-chocolate twist.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies by placing them in a freezer-safe bag or container. They will last in the freezer for up to 3 months. To reheat, simply microwave for 15-20 seconds for that fresh-out-of-the-oven feel, or warm them in the oven at 350°F for 3-4 minutes.

FAQs

1. Why are my cookies spreading too much during baking?

If your cookies are spreading too much, try chilling the dough for 30 minutes before baking. Also, make sure your butter is softened but not melted.

2. Can I use chocolate chips instead of chocolate chunks?

Yes, chocolate chips will work perfectly in this recipe. Chocolate chunks, however, create larger pockets of melted chocolate, which some people prefer.

3. How can I make my cookies chewier?

For a chewier texture, try slightly underbaking the cookies. Bake them until the edges are golden but the centers are still soft.

4. Can I use margarine instead of butter?

While margarine can be used in place of butter, it may alter the flavor and texture slightly. For the best results, butter is recommended.

5. Can I make the dough in advance?

Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to 48 hours. When you’re ready to bake, scoop the dough onto the baking sheet and bake as usual.

6. Can I freeze the cookie dough?

Absolutely! You can freeze the dough in individual balls or as a log, wrapped tightly in plastic wrap and foil. When ready to bake, just add a couple of extra minutes to the baking time.

7. Can I use a hand mixer to make the dough?

Yes, a hand mixer works just fine for making this dough. Just be careful not to overmix when you add the dry ingredients.

8. Why are my cookies too hard?

If your cookies turn out too hard, it might be due to overbaking. Make sure to take them out of the oven when the edges are golden but the centers are still soft.

9. Can I add more chocolate to the dough?

Absolutely! If you’re a chocolate lover, feel free to add extra chocolate chunks to the dough for an even more indulgent cookie.

10. Can I use whole wheat flour in this recipe?

You can substitute some or all of the all-purpose flour with whole wheat flour, but it may affect the texture and flavor, making the cookies slightly denser and heartier.

Conclusion

Thick & Chocolate Chunk Cookies are a delightful treat that will satisfy any chocolate craving. With a perfect balance of chewy and crispy textures, each bite is packed with rich, gooey chocolate. These cookies are incredibly easy to make, and the results are sure to impress. Whether you’re baking for a special occasion or simply treating yourself, these cookies are a must-try for any chocolate lover. Enjoy!