Thick and Chewy Chocolate Chunk Cookies

Checking your social media early in the morning (when I say early morning, I meant 5 am!!) is never a good idea. I mostly follow food accounts so imagine me drooling over those photos at 5 am! And sometimes, when you are craving for something, that something keeps showing up on your feed. It’s like these accounts I follow can read my mind. Ahhh! Thick and Chewy Chocolate Chunk Cookies!!!

It was some time last month when I kept seeing photos of cookies and it was difficult not to make one. I was thinking of these Brownie Mix Cookies, but I was thinking of trying another recipe. As a cookie monster, you can never have enough cookie recipes, right?

I imagined large (as my palm) and chewy cookies with less chocolate inside the cookie and a little bigger chocolate on top. So I made these cookies…

I loved them, but I regretted not adding more chocolate inside. I thought of making them again but not too soon. Well, actually, the real reason was… I didn’t want to use all the chocolate I had. Am I saving them for a specific recipe? No, not really. I am saving them for my snack at work.

After I posted the photos of the cookies on my Instagram and Facebook page (maybe you’d want to check out my social media account and decide to follow me there??), some people asked for the recipe and I was surprised. So here it is…

If you notice, the looks of the first batch is different from this batch. It is because I adjusted the ingredients, hoping the cookies to look like the ones in my imagination.

FIRST BATCH OF COOKIES VS SECOND BATCH

FIRST BATCH:

• I used bread flour and all-purpose flour.
• I added more sugar which caused the cookies to spread more and a little over ½ cm thick.
• I used less chocolate – I used the regular dark chocolate.
• They’re large, soft and chewy, a little underbaked which I loved!

SECOND BATCH:

• I used all-purpose flour
• I used less sugar
• I added more chocolate – 85% dark chocolate + regular dark chocolate in the cookie dough then regular dark chocolate on top of the cookies.
• They’re thicker, softer, and chewier than the first batch. Also, this batch has more chocolate but not overly sweet because I used dark chocolate – just perfect for my taste buds!

WHICH ONE I PREFER THE MOST?

I prefer the second batch more because I love love love thicker cookies. Well, as a cookie monster, sometimes your preference changes. As of this time, I prefer the second batch. Given the photos, which one do you prefer?

NOTES:

• I used soft dark brown sugar, but you can use light brown sugar or the regular one.
• I prefer using dark chocolate, but you can use milk, semi-sweet (I think this will give you that super melty look inside when you cut the cookies) or even white chocolate.
• I always keep my cookie dough inside the freezer for like 5 to 10 minutes to make it firm a bit and then shape them, then return them back to the freezer while preheating the oven. I noticed that letting it stay in the freezer for 5 to 10 minutes to firm them up a bit makes the cookie dough easier to shape than keeping the cookie dough in the fridge or freezer until very firm before shaping them. Do whatever works for you.
• I shape the cookie dough using an ice cream scoop (I used the regular size) then reshape them like a large cube. I do this when I don’t want the cookies to be thick and not to spread too much. But again, oven works differently from each other. What I do is test a first batch then adjust accordingly. I don’t always get all the cookies to have the same shape.
• You can use chocolate chips instead of chopped chocolate but I love using chopped chocolate more.

Wanna see how I made these Thick and Chewy Chocolate Chunk Cookies? I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!

Can’t get enough of chunky cookies? Why don’t you check these out? Chocolate Chunk Marshmallow Cookies!

I hope my friends at Fiesta Friday #350 will love these. And oh, I am co-hosting this week – I hope you can stop by and join us.

I am also sharing these at #COOKBLOGSHARE 2020 WK 41 | Full Plate Thursday,506 | WEEKEND POTLUCK #451 | Happiness is Homemade |Lou Lou Girls Fabulous Party #343 | What’s for Dinner? Sunday Link up #287 | National Cookie Exchange Day! |

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Thick and Chewy Chocolate Chunk Cookies

Thick, soft, chewy and chocolatey, and not overly sweet

Course Snack

Prep Time 10 minutes

Cook Time 15 minutes

Chilling Time 20 minutes

Total Time 45 minutes

Servings 12 thick cookies

Author Jhuls @ The Not So Creative Cook

Ingredients

• 2 ¼ cup (295 g) all-purpose flour
• 1.5 tsp corn flour
• 1 tsp baking soda
• ½ tsp salt
• 1 egg + 1 egg yolk at room temperature
• ½ cup (82 g) soft dark brown sugar you can use light brown or the regular brown sugar
• ¼ cup (55 g) white granulated sugar
• ¾ cup (180 ml) melted unsalted butter
• 2 tsp vanilla extract
• 1 cup or more chopped chocolate or chocolate chips I used dark but you can use whatever you prefer
• More chocolate at the top

Instructions

1. In large bowl, add flour, salt, baking soda, and corn flour. Mix and set aside.
2. In another bowl, add egg, egg yolk, brown and white sugar, melted butter, and vanilla extract – mix. Add this mixture to the dry ingredients, and then mix.
3. Add the chopped chocolate (or chocolate chips) and mix again using a spatula.

4. Keep the cookie dough in the freezer for 5 to 10 minutes to firm it up a bit. If firm enough, remove from the fridge. Using a regular sized ice cream scooper, scoop out the dough and arrange them in a small baking pan or any container/plate that could fit in your freezer. Top each with more chocolate and reshape them like a cube (please see the video for visuals) or you can skip the whole reshaping part. You can just stick to how you normally shape your cookie dough.

5. When done, put them back in the freezer while preheating your oven to 325 F. Then prepare a baking sheet with a parchment paper. Note: You can keep these in the freezer overnight and bake them the next day.

6. Place the shaped cookie dough in the prepared baking sheet, keeping 2 inches apart from each other.

7. Bake in a preheated oven at 325 F for 13-15 minutes or until bottom is lightly browned. Let the baked cookies stay in the pan for about 5 minutes before moving to a cooling rack.

8. The cookies stay amazing up to 5 days stored in an air-tight container. These can also be kept in the fridge to stay longer and can be reheated in a microwave for a few seconds before enjoying.

Recipe Notes

• I used soft dark brown sugar, but you can use light brown sugar or the regular one. 
• I prefer using dark chocolate, but you can use milk, semi-sweet (I think this will give you that super melty look inside when you cut the cookies) or even white chocolate. 
• I always keep my cookie dough inside the freezer for like 5 to 10 minutes to make it firm a bit and then shape them, then return them back to the freezer while preheating the oven. I noticed that letting it stay in the freezer for 5 to 10 minutes to firm them up a bit makes the cookie dough easier to shape than keeping the cookie dough in the fridge or freezer until very firm before shaping them. Do whatever works for you. 
• I shape the cookie dough using an ice cream scoop (I used the regular size) then reshape them like a large cube. I do this when I don’t want the cookies to be thick and not to spread too much. But again, oven works differently from each other. What I do is test a first batch then adjust accordingly. I don’t always get all the cookies to have the same shape.
• You can use chocolate chips instead of chopped chocolate but I love using chopped chocolate more.

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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