Chunky Chocolate Chip Cookies
New recipe for chunky chocolate chip cookies. The first time I made these, I got them burnt a little bit. I also felt they could use some extra chocolate chips. So, here’s the updated recipe if you’d like to give it a try- these chunky cookies, are crunchy from the outside and slightly soft on the inside.
There’s a little trick that I recommend following which helps avoid getting the milk chocolate chunks from burning during baking.
First published:
Last modified:
Chunky Chocolate Chip Cookies:
Equipment: No special equipment is needed
Recipe: 12 Large Cookies
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 195g |
| White Granulated Sugar | 150g |
| Salt | 4g (1/2 tsp) |
| Eggs | 95g (about 2 medium sized eggs) |
| All Purpose Flour | 365g |
| Baking Powder | 5g (1 tsp) |
| Dark Chocolate Chips (55%) | 195g |
| Milk Chocolate Bar | 120g |
Preparation instructions:
For the cookie dough and baking:
- Preheat the oven to 180C (fan mode off), setting a baking rack at the lowest shelf inside the oven.
- In a medium sized bowl, using an electric handheld mixer, cream the butter with sugar and salt for about 3 minutes on medium speed.
- Gradually add the eggs and keep mixing for 2-3 additional minutes on medium speed. Make sure to occasionally scrape the bowl in between, to promote even mixing.
- Sift all of the dry ingredients over the butter mixture: flour and baking powder, and incorporate with cutting motions, until the dough is about 80% combined. Add in the chocolate chips and fully incorporate it into the dough.
- Measure out dough pieces of 83g each.
- Shape the dough to a smooth ball, and place on a baking sheet lined with parchment paper, evenly spaced (about 3-4 cm apart, as the cookies expand in the oven).
- Cut the milk chocolate bar into chunks, and top each cookie with some chunks.
- Bake for 10 minutes. In order to prevent from burning the milk chocolate during baking, I inserted another baking sheet at a higher level inside the oven, so that it’ll protect the chocolate from the direct heat. After 10 minutes, remove the top baking sheet and continue baking for 2 more minutes. The cookies will be ever so lightly browned, almost pale. Cool down for 15 minutes on a cooling rack before serving.
