Everyone needs a go-to chocolate chip cookie recipe in their repertoire, and this one is a winner! If you love thick, chunky, and chewy cookies with just the right balance of sweetness, this recipe is for you. It’s tried and tested—reliable every single time—and yields 18–20 indulgent cookies.

Let’s get baking and elevate your cookie game with these delectable treats, perfect for any occasion!

Ingredients for Chunky & Chewy Chocolate Chip Cookies

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda

Wet Ingredients:

• 1 cup unsalted butter (I use Kerrygold for its rich flavour)
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs

Mix-Ins:

• 1 1/2 cups semi-sweet chocolate chips or chunks
• 1 cup chopped walnuts or pecans, tossed in a teaspoon of flour to prevent sinking
• Flaky sea salt (optional, for garnish)

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper for easy cookie removal.

2. Combine Dry Ingredients

In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.

3. Cream Butter and Sugars

In the bowl of a stand mixer or a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 5–7 minutes.

4. Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula as needed. Mix in the vanilla extract for another minute.

5. Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

6. Fold in Mix-Ins

Using a spatula, gently fold in the chocolate chips or chunks and the floured nuts.

7. Chill the Dough

Chill the cookie dough in the refrigerator for 30 minutes. This step helps the cookies maintain their shape while baking.

8. Scoop and Bake

Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the tops are lightly golden and the edges are set.

9. Cool and Garnish

Allow the cookies to cool on the baking sheet for 1–2 minutes before transferring them to a wire rack. Sprinkle a pinch of flaky sea salt on each cookie while they cool for a gourmet touch.

Variation: Sweet & Salty Twist

For an extra layer of flavour and crunch, try adding:

• Crushed salted pretzels
• Plain salted potato chips

These additions enhance the sweet and salty profile of the cookies, making them even more irresistible.

Tips for the Perfect Cookie

1. Chill the Dough: Chilling the dough prevents excessive spreading and enhances the cookie’s chewy texture.
2. Don’t Overbake: The cookies will look soft and slightly underdone when you remove them from the oven—that’s the secret to their chewy center!
3. Use Quality Ingredients: High-quality butter and chocolate make a noticeable difference in flavour.
4. Customize Your Mix-Ins: Swap out the nuts or chocolate for dried fruit, white chocolate, or caramel bits for a unique spin.

FAQs

Q: Can I freeze the dough?
Yes! Scoop the dough into portions and freeze on a baking sheet. Once frozen, transfer to an airtight container or freezer bag. Bake directly from frozen, adding 1–2 minutes to the baking time.

Q: How do I store these cookies?
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them and thaw at room temperature as needed.

Share Your Cookie Creations!

Did you bake these chunky, chewy chocolate chip cookies? Snap a photo and share it on Instagram, tagging @hydrangeaandhomett with the hashtag #BestChocolateChipCookies. I’d love to see how they turned out and hear about your creative twists.