I declared an emergency and baked Chunky Chewy Chocolate Chip Cookies so outrageously thick and chocolatey they should come with a warning.
I declared a chocolate emergency and I’m not ashamed. I adore these Chunky Chewy Chocolate Chip Cookies because they’re stupidly thick, buttery, and loaded with chocolate chunks and chips that melt into pockets of goo.
I always want more than one. They remind me why I stopped settling for boring Toll House Chocolate Chunk Cookies and started chasing something denser, messier, unapologetic.
I love the way all purpose flour feels heavy in the dough and the way unsalted butter makes everything richer. But mostly I love that every bite is loud with chocolate.
No subtlety. Just glorious, sticky chaos.
always.
Ingredients
- All purpose flour: the sturdy base that gives cookies their soft structure.
- Plus cornstarch: makes the centers extra chewy and tender, not cakey.
- Baking soda: helps spread and gives that classic cookie lift and browning.
- Baking powder: adds gentle puff so cookies aren’t flat and dense.
- Sea or kosher salt: balances sweetness and brings out deep chocolate notes.
- Butter: rich fat that makes edges crisp and interiors buttery soft.
- Granulated sugar: adds crispness and that clean sweet snap in bites.
- Brown sugar: keeps things moist and gives a warm, caramel hint.
- Eggs: bind everything together and add a bit of richness.
- Vanilla extract: basically warmth and comfort in every chocolate chunk.
- Semi sweet chips: classic melty bits for steady chocolate in every mouthful.
- Chopped chocolate: pockets of gooeyness that surprise you mid-bite.
- Plus flaky sea salt: optional sprinkle for that salty-sweet pop.
Ingredient Quantities
- 2 1/4 cups (280 g) all purpose flour
- 2 teaspoons cornstarch (for extra chew)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt or kosher salt, lightly packed
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 to 2 cups (250 to 340 g) semi sweet chocolate chips
- 1 to 1 1/2 cups (170 to 255 g) chopped chocolate or chocolate chunks for pockets of gooeyness
- Optional pinch flaky sea salt for sprinkling on top
How to Make this
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
2. Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 teaspoon fine sea salt in a bowl; set aside.
3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1 cup (220 g) packed light brown sugar until light and a little fluffy, about 3 to 4 minutes. Don’t skimp, creaming is key for texture.
4. Add 2 large room temperature eggs one at a time, mixing until each is incorporated, then stir in 2 teaspoons vanilla extract. Scrape the bowl so nothing’s left behind.
5. Fold the dry ingredients into the wet in two additions just until you don’t see flour anymore. Overmix and you’ll get tough cookies, so stop when it’s mixed.
6. Stir in 1 1/2 to 2 cups (250 to 340 g) semisweet chocolate chips and 1 to 1 1/2 cups (170 to 255 g) chopped chocolate or chunks. Leave some big chunks and chips for pockets of gooeyness.
7. Chill the dough 30 minutes to 2 hours if you want really thick and chewy cookies. If short on time you can bake right away but chilled dough spreads less.
8. Scoop dough with a 3 tablespoon to 1/4 cup scoop into mounds on the prepared sheets, spacing about 2 to 3 inches apart. For extra gooey tops press a few extra chocolate chunks on each mound before baking.
9. Bake 10 to 14 minutes until edges are set and light golden but centers still look soft. They firm up as they cool so don’t overbake unless you want crunchy cookies.
10. Let cookies cool on the sheet for 8 to 10 minutes, then transfer to a wire rack. Sprinkle an optional pinch of flaky sea salt on top while warm. Store in an airtight container for up to 4 days, or freeze dough balls for later.
Equipment Needed
1. Oven (preheated to 350°F / 175°C)
2. Baking sheets (2) lined with parchment paper or silicone mats
3. Mixing bowls (one large for creaming, one medium for dry ingredients)
4. Electric mixer or hand mixer (for creaming butter and sugars)
5. Whisk (for dry ingredients)
6. Rubber spatula or bowl scraper (to fold dough and scrape sides)
7. Measuring cups and spoons (including a kitchen scale if using grams)
8. Cookie scoop (3 tablespoon to 1/4 cup) or tablespoon and spoon for scooping
9. Cooling rack (for cookies to finish setting)
10. Small bowl and spoon (for extra chocolate chunks and optional flaky sea salt)
FAQ
Thick & Chewy Loaded Chocolate Chip Cookies Recipe Substitutions and Variations
- All purpose flour: use a 1 to 1 gluten free flour blend (measure by weight 280 g) for a gluten free cookie; or swap to bread flour for extra chew (same weight); or use 50% all purpose + 50% whole wheat pastry for a nuttier taste, but the cookies will be a bit denser.
- Unsalted butter: swap with vegan stick butter or coconut oil, measured solid by weight (226 g) — coconut oil gives a hint of coconut and a slightly different spread; or brown the butter first for deeper toasty flavor, then cool to soft instead of swapping.
- Light brown sugar: use dark brown sugar for richer molasses notes (same weight); or make your own by adding 1 tablespoon molasses per 1/4 cup granulated sugar; or use coconut sugar 1:1 but expect a less moist, more caramel taste.
- Eggs: replace each large egg with 1 tablespoon ground flaxseed + 3 tablespoons water (mix and let sit 5 minutes) for an eggless cookie; or 1/4 cup applesauce per egg for a softer, cakier texture; or use a store bought egg replacer following package directions for cookies.
Pro Tips
1) Chill the dough at least 30 minutes, preferably an hour. Cold dough spreads less so you get thicker cookies and the flavors really meld. If you skip chilling expect flatter cookies.
2) Use a mix of chips and big chopped chunks and press a few extras on top of each scoop right before baking. That gives ooey pockets and pretty tops. Don’t overdo the chips though or the cookies can be greasy.
3) Watch the bake time closely and pull them while centers still look soft. They will look underdone but firm up on the hot sheet. If you like chewier cookies aim for the lower end of the time range.
4) Add a tiny sprinkle of flaky sea salt as soon as they come out of the oven. It lifts the chocolate and makes them taste bakery-level. Just don’t use too much or it’ll be salty.
Thick & Chewy Loaded Chocolate Chip Cookies Recipe
I declared an emergency and baked Chunky Chewy Chocolate Chip Cookies so outrageously thick and chocolatey they should come with a warning.
24
servings
279
kcal
Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Baking sheets (2) lined with parchment paper or silicone mats
3. Mixing bowls (one large for creaming, one medium for dry ingredients)
4. Electric mixer or hand mixer (for creaming butter and sugars)
5. Whisk (for dry ingredients)
6. Rubber spatula or bowl scraper (to fold dough and scrape sides)
7. Measuring cups and spoons (including a kitchen scale if using grams)
8. Cookie scoop (3 tablespoon to 1/4 cup) or tablespoon and spoon for scooping
9. Cooling rack (for cookies to finish setting)
10. Small bowl and spoon (for extra chocolate chunks and optional flaky sea salt)
Ingredients
-
2 1/4 cups (280 g) all purpose flour
-
2 teaspoons cornstarch (for extra chew)
-
1 teaspoon baking soda
-
1 teaspoon baking powder
-
1 teaspoon fine sea salt or kosher salt, lightly packed
-
1 cup (226 g) unsalted butter, softened
-
3/4 cup (150 g) granulated sugar
-
1 cup (220 g) packed light brown sugar
-
2 large eggs, room temperature
-
2 teaspoons vanilla extract
-
1 1/2 to 2 cups (250 to 340 g) semi sweet chocolate chips
-
1 to 1 1/2 cups (170 to 255 g) chopped chocolate or chocolate chunks for pockets of gooeyness
-
Optional pinch flaky sea salt for sprinkling on top
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
- Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 teaspoon fine sea salt in a bowl; set aside.
- In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1 cup (220 g) packed light brown sugar until light and a little fluffy, about 3 to 4 minutes. Don’t skimp, creaming is key for texture.
- Add 2 large room temperature eggs one at a time, mixing until each is incorporated, then stir in 2 teaspoons vanilla extract. Scrape the bowl so nothing’s left behind.
- Fold the dry ingredients into the wet in two additions just until you don’t see flour anymore. Overmix and you’ll get tough cookies, so stop when it’s mixed.
- Stir in 1 1/2 to 2 cups (250 to 340 g) semisweet chocolate chips and 1 to 1 1/2 cups (170 to 255 g) chopped chocolate or chunks. Leave some big chunks and chips for pockets of gooeyness.
- Chill the dough 30 minutes to 2 hours if you want really thick and chewy cookies. If short on time you can bake right away but chilled dough spreads less.
- Scoop dough with a 3 tablespoon to 1/4 cup scoop into mounds on the prepared sheets, spacing about 2 to 3 inches apart. For extra gooey tops press a few extra chocolate chunks on each mound before baking.
- Bake 10 to 14 minutes until edges are set and light golden but centers still look soft. They firm up as they cool so don’t overbake unless you want crunchy cookies.
- Let cookies cool on the sheet for 8 to 10 minutes, then transfer to a wire rack. Sprinkle an optional pinch of flaky sea salt on top while warm. Store in an airtight container for up to 4 days, or freeze dough balls for later.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 62.8g
- Total number of serves: 24
- Calories: 279kcal
- Fat: 14.9g
- Saturated Fat: 8.9g
- Trans Fat: 0.3g
- Polyunsaturated: 1.7g
- Monounsaturated: 4g
- Cholesterol: 36mg
- Sodium: 177mg
- Potassium: 83mg
- Carbohydrates: 36.3g
- Fiber: 1.5g
- Sugar: 23g
- Protein: 2.6g
- Vitamin A: 257IU
- Vitamin C: 0mg
- Calcium: 33mg
- Iron: 0.33mg
