These chocolate chip cookies are soft and chewy in the centre and crispy on the edges. They are super decadent and really delicious! The explosion of chocolate and flavour that you get when you take a bite of these gooey and chewy chocolate chip cookies is out of this world! If you like thick chunky cookies, then this recipe is all you need! It will satisfy all your chocolate and cookie cravings. They go perfectly well with a glass of milk or even with a cup of tea or coffee.

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We made these cookies the day before we took the photographs and honestly it was such a struggle not to eat them. Thankfully we were able to control ourselves just enough so we could finally share this recipe with y'all!  

Now, I know the internet is full of amazing chocolate chip cookie recipes but if you haven't tried this one then you are really missing out! I can guarantee you that you'll love these cookies! This recipe is pretty simple and the cookies have the perfect flavour! My daughter is a big fan of these cookies and I'm sure you will be too once you try these delicious cookies.

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So if you are ready to bake these cookies and enjoy all the chocolaty flavour and goodness then let's dive in, shall we?

Ingredients For Chewy Chocolate Chip/Chunk Cookies

Only a handful of basic ingredients are required to make these decadent cookies and they bake in just less than 15 minutes.

Here’s your ingredients list,

1. Unsalted butter: Make sure to buy unsalted butter because you can control the amount of salt according to the recipe requirement. Butter should be at room temperature, it means it should be softened enough so when you press using a little pressure, your finger will leave a dent.

2. Brown and granulated sugar: In this recipe, I used both light brown sugar and granulated sugar. Granulated sugar adds sweetness and light brown sugar adds softness and moisture. Light brown sugar also gives caramelised flavour to these cookies.

3. Egg: It gives structure to these cookies. The egg should be at room temperature.

4. All-purpose flour: Make sure, measure it correctly. The best way to measure all-purpose flour is by using a digital scale but you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.

5. Vanilla extract: Adds flavour. Always use good quality vanilla extract.

6. Baking soda: It is used as a leavening agent, which means it causes the dough to rise.

7. Salt: It balances the sweetness and enhances the flavour of chocolate.

8. Chocolate chips and chocolate chunks: Chocolate chips and chocolate chunks are the star of the recipe. Chop your chocolate by hand as it creates large and small pieces for more texture and flavour contrast. I used both chocolate chips snd chocolate chunks in this recipe because it improves the texture of the cookies. The small pieces melt in the cookies while baking and give it a dense and fudge-like texture. Always use good quality chocolate. I used 59% semisweet chocolate and milk chocolate chips. You can use semisweet or dark chocolate chips or milk chocolate chips or a mixture of them.

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How To Make Chocolate Chip/Chunk Cookies

Is there anything better than a freshly baked chewy chocolate chip/ chunk cookies? Well, the answer is No!

These are soft and chewy in the centre with crispy edges with an explosion of chocolate chunks and chocolate chips. These are very easy to make. My family’s absolute favourite!! I must say you will love them as much I do.

Let’s start step by step,

Step 1:

In a medium bowl, sift together all-purpose flour, salt, and baking soda. Set aside.

Step 2:

In a large mixing bowl, add unsalted softened butter and beat for a minute by using electric hand mixer. Add white granulated sugar, light brown sugar and vanilla extract, beat them until light and fluffy for about one minute.
Now add the egg and again beat until well combined.

Step 3:

Gradually add the dry ingredients mixture into the wet mixture in three batches, beat after each addition until just combined. Avoid over beating.

Step 4:

Chop your chocolate. Fold in the chocolate chips and chocolate chunks.

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Step 5:

Cool the cookie dough. Cover the dough and refrigerate it for 45 minutes-1 hour.
Don’t skip this step, as it makes your cookies more chewy, thick and flavourful. It also prevents the cookies from spreading too much in the oven while baking.

Step 6:

Line your baking sheet with parchment paper.
Preheat the oven to 160°C/320°F (for Fan oven). Adjust the temperature of your oven accordingly.
Scoop the cookie onto a parchment paper-lined baking sheet by using an ice-cream scoop. Cookies should be 2 inches apart from each other. Press the few more chocolate chips and chocolate chunks on the top of each cookie ball.
Bake in the preheated oven for about 12-14 minutes or until the edges of the cookies begin to turn golden brown. Keep in mind, they will look a bit under-baked in the middle as they will continue to cook once out of the oven.

Step 7: To make perfectly round cookies there are 2 methods.

1st method: As soon as the cookies come out of the oven, while they are still hot, push in the edges of the cookies with the back of the spoon to make it a perfectly round shape.

2nd method: Take any round object or cookie cutter slightly larger than cookies, put over the cookies, and scoot it around the hot cookie into a perfectly round shape.

I always use the 1st method to get perfectly round cookies but it only works when cookies are still hot and soft.

Step 8: Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.

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Tips To Make Perfect Chewy Chocolate Chip/chunk cookies

• Butter and eggs should be at room temperature for easy and evenly mixing. Always use unsalted butter as you can control the amount of salt in the recipe.
• Measure your flour correctly to get the best results. The best way to measure the flour is by using digital scale but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. Too much flour will lead to dry, dense or crumbly cookies.
• Sift your dry ingredients before adding into the wet mixture that helps to combine everything evenly.
• Use more brown sugar than white sugar and it results into soft and chewy cookies. But if you prefer your cookies to be crispier and flatter, then use more granulated sugar. Brown sugar makes cookies softer, chewier and thicker.

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• Don’t over mix the cookie dough.
• Use good quality chocolate. Chop your chocolate into small and large pieces for more texture and flavour contrast. You can use semisweet or dark chocolate chips or milk chocolate chips or a mixture of them.
• Chilling the dough in the fridge before baking prevents the cookies from overspreading while baking which gives you thicker cookies rather than flat cookies.
• Use a cookie scoop to make sure that all cookies are of the same size and bake evenly because baking time depends on the size of cookies. You can make the cookies in large or small sizes, but be sure to set the baking time according to the size of the cookies. If cookies are bigger in size, increase the baking time by a few minutes. If cookies are smaller in size, reduce the baking time by a few minutes
• Don’t over bake them because they will become hard once they have cooled. They should be slightly wet in the middle. Under baked cookies are the secret to getting soft and chewy cookies! Take them out of the oven when they look a bit under baked in the middle as they will continue to cook once out of the oven.

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FAQ

How can I make perfectly round cookies?

To make perfectly round cookies, there are 2 methods.

1st method: As soon as the cookies come out of the oven, while they are still hot, push in the edges of the cookies with the back of the spoon to make them perfectly round.

2nd method: Take any round object or cookie cutter slightly larger than cookies, put over the cookies and scoot it around the hot cookie into a perfectly round shape.

I always use the 1st method to get perfectly round cookies but it only works when cookies are still hot and soft.

Can I add nuts or dried fruits?

Yes, you can !! Cashew, almond, walnut or pecans etc can be added according to your choice. Nuts will make the cookies more crunchy and flavourful.

How do I store the cookies?

Cookies are best served straight from the oven but you can store any leftover cookies.
Cool them completely then store in an airtight container for up to 3 days at room temperature, for up to 5-6 days in the fridge or up to 2 months in the freezer. You will reheat your frozen cookies in the oven for 2-3 minutes because warm chocolate chip cookies are the best.

Now that I have shared everything, I hope that you get the perfect cookie when you try this recipe and that you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on instagram. We'd love to see your creations!

Happy Cookie Baking!