Chunky Chocolate Chip Cookies

Ingredients

• 260 g (2 cups / 9.2 oz)plain flour
• 90 g (⅔ cup / 3.2 oz)cornflour
• 1½ teaspoonsbicarbonate of soda
• ½ teaspoonsalt
• 150 g (¾ cup / 5.3 oz)light brown sugar
• 100 g (½ cup / 3.5 oz)granulated white sugar
• 170 g (1½ sticks / 6 oz)unsalted butter, at room temperature
• 2 tablespoonsmilk
• 350 g (1¾ cups)dark chocolate chips
• To tastesea salt flakes, for sprinkling

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F; 160°C fan). Line two large baking trays with baking paper.

2. 2

   Sift dry ingredients

   Sift the flour, cornflour, bicarbonate of soda and salt together.

3. 3

   Beat butter and sugars

   In a separate bowl, beat the butter with both sugars until the mixture looks lighter and fluffy.

4. 4

   Mix the dough

   Scrape down the sides of the bowl, then beat in half of the flour mixture until just combined. Add the milk and the remaining flour mixture, mixing only until the dough starts to come together.

5. 5

   Add chocolate chips

   Set aside ¼ cup of the chocolate chips and beat the rest into the dough. Stop when the chips are distributed and the dough clumps together. It will be fairly dry and a little crumbly, but should hold its shape when pressed in your hand.

6. 6

   Shape the cookies

   Scoop the dough with a medium ice cream scoop and place it on the trays, leaving about 2–3 inches between cookies. Alternatively, lightly roll the dough into balls a little larger than a golf ball.

7. 7

   Top the dough

   Sprinkle each cookie with a little sea salt, dot with the reserved chocolate chips, then press down lightly on top.

8. 8

   Bake until golden

   Bake for about 12–14 minutes, turning the trays halfway through. Take the cookies out when the edges are just starting to turn golden.

9. 9

   Cool the cookies

   Leave the cookies on the trays for a few minutes, then use a spatula to move them to a cooling rack. They will firm up as they cool, becoming crisp outside and chewy in the middle.

What are chunky chocolate chip cookies?

Chocolate chip cookies are an American baking staple, typically made from a sweet butter-based dough studded with chocolate. This version makes generous, thick cookies with a crisp outside and a soft, chewy centre.

Cornflour in the dough helps give these cookies their tender texture, while a mix of brown and white sugar brings sweetness and helps create contrasting edges and centres.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate chips contribute much of the fat. The recipe lists protein as 0 g per serving, so pair a cookie with yoghurt or a glass of milk if you want something more substantial.

Why these ingredients work

Flour mix: Plain flour gives the cookies structure, while cornflour lightens the crumb. Sifting them with the raising agent and salt helps distribute the dry ingredients evenly.

Sugars and butter: Brown sugar brings a deeper flavour, while granulated sugar adds sweetness. Beating them with room-temperature butter until fluffy helps form the base of the dough.

Chocolate and salt: Dark chocolate chips bring richness throughout the cookies. A few extra chips on top and a little flaked sea salt finish each portion.

Getting the dough texture right

Add the flour mixture in stages, mixing only until it starts to combine with the butter mixture. Overmixing can make the cookies tougher.

The dough is meant to look dry and slightly crumbly rather than smooth. Press a little between your fingers: if it clumps and holds its shape, it is ready to scoop.

Shape and space the cookies

A medium ice cream scoop helps make evenly sized portions, so the cookies bake at a similar rate. Lightly rolling the portions by hand is an alternative.

Leave about 2–3 inches between portions on the trays. They need room to spread as they bake, and crowding can make them bake unevenly.

Look for the right bake

Bake for 12–14 minutes, turning the trays halfway through so the cookies bake more evenly. Start checking towards the earlier end of the range.

The edges should only just begin to turn golden when the trays come out. The centres can still seem soft; they firm up as the cookies cool.

Serving and cooling

Let the cookies rest on the trays for a few minutes before moving them. They are delicate while hot, so use a spatula to support them as you transfer them to a rack.

Serve once cooled for the intended crisp-edged, chewy texture. They’re also good with a glass of milk or alongside coffee.

Recipe notes & tips

• Bring the butter to room temperature so it beats smoothly with the sugars.
• Sift the dry ingredients together before adding them to the butter mixture.
• Mix the dough only until it begins to clump; it should remain a little crumbly.
• Reserve some chocolate chips for the tops so they show clearly after baking.
• Turn the trays halfway through baking for more even results.
• Let the cookies rest on the trays briefly before transferring them to a rack.

Variations

• Milk chocolate: Swap the dark chocolate chips for milk chocolate chips.
• Mixed chocolate: Use a combination of dark and milk chocolate chips.
• Extra salt: Add a few more sea salt flakes on top for a stronger salty finish.
• Smaller cookies: Scoop smaller portions and begin checking them earlier, as they may bake faster.
• No flakes: Leave off the finishing salt for a sweeter-tasting cookie.

Common mistakes to avoid

• Overmixing the dough: Stop as soon as it starts to clump so the cookies stay tender.
• Adding extra flour: The dough should be slightly crumbly; check that it holds together when pressed before changing its texture.
• Crowding the trays: Leave 2–3 inches between portions so the cookies have room to spread.
• Baking until fully firm: Remove them when the edges are just starting to turn golden; they firm up as they cool.
• Moving them while hot: Give them a few minutes on the tray first, then use a spatula to transfer them.

How to store

Once completely cool, store the cookies in an airtight container at room temperature. Reheat briefly in the oven if you’d like to warm them before serving.

Frequently asked questions