Chunky Chocolate Chip Cookies

You’ve probably found hundreds of chocolate chip cookie recipes, all with small variations in oven temperature, measurements, or refrigeration time to make them “the best”

Let me be clear, I am not aiming to be the best chocolate chip cookie

You’re probably thinking, what? I don’t want to make the “The Okay-est Chocolate Chip Cookie Recipe,” I want a life-changing cookie!

The truth is, the beauty of a cookie is in the eye… or mouth… of the beholder

A soft cookie may be the best to one, but the worst to another. So I lead into this recipe with this:

If you want a reliably delicious chocolate chip cookie recipe that isn’t too chewy or crispy, then this is the recipe for you

Ingredients

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Head to your pantry and make sure you have these items before baking. There’s nothing worse than being mid-recipe and realizing you are an egg or cup of sugar short!

All Purpose Flour: Versatile and perfect for cookies, rarely will I stray from the OG flour for a cookie recipe

Related: How to Measure Ingredients (The Right Way)

Granulated Sugar: We add sugar for more structure in our final cookie, but not too much to prevent our cookies from spreading too much

Brown Sugar: Molasses in brown sugar makes for a chewier and softer result

Be sure to pack it in while you measure, this will ensure you get the correct amount of sugar in your dough

Eggs: We’ll use 1 full egg and 1 egg yolk. Egg yolks contain the fats of the egg to make for a dense and soft cookie

Egg whites have far more moisture than the yolks to contribute to a thinner, crispier result

Because we are omitting the egg white in our second egg, be wary of how much flour you add. With less moisture, there is a risk of making your dough too dry so measure your flour carefully

Butter: Unsalted is ideal to best control the salt in the cookies. Brown the butter and set aside to cool to room temperature before adding to the recipe

Pro tip, eggs coagulate (cook) at around 145℉, and butter browns at about 250℉. If you add eggs to hot brown butter, they may cook slightly resulting in solid egg pieces in your recipe

Espresso Powder: I love espresso in chocolate chip cookies, it adds such a yummy flavor to elevate the chocolate

I use King Arthur’s Espresso Powder for its incredible flavor and aroma

Chocolate Chips: One cup of chocolate in the cookies, and another 8 ounces on top for visual pools of lava-like chocolate

I religiously use Ghirardelli Semi-Sweet Chocolate Baking Bars for their quality chocolate and unbeatable flavor. Each bar is 4 ounces so two bars are perfect for this recipe

Storage

You can refrigerate your dough for up to two days, but be sure to properly seal it either in a bag or Tupperware to prevent it from drying out

If you prefer to freeze it for later, this recipe can stay frozen for up to 3 months. Be sure to date the container they’re stored in before popping them in the freezer

Once your cookies are done baking and have completely cooled, store them in an airtight container. They can be left on the counter for 3 to 4 days