Chunky Chocolate Chip Cookies
Ah, the chocolate chip cookie! This glorious golden-brown, mouthwatering masterpiece serves up pure joy and brings a smile to your face with every scrumptious bite. Its slightly crisp edges give way to a wonderfully chewy center, where those decadent semi-sweet chocolate chips melt into gooey pools of pure happiness. The irresistible aroma wafts through the air like a cozy warm hug, sweetly whispering promises of delightful indulgence. Each cookie is a delectable combination of rich, buttery goodness, a sprinkling of brown sugar, and a hint of vanilla that joyfully dances on your taste buds. Whether enjoyed fresh out of the oven, when they are still warm and gooey, or perfectly stored for later munching, this classic treat is a timeless delight that never fails to satisfy even the biggest of cravings. Perfect for sharing with friends and family, or better yet, for savoring all by yourself—just be sure to keep one hand ready for a refreshing glass of cold milk!
I love chocolate chip cookies and I’ve tried many different variations from crunchy to soft, browned butter to soft butter. These chunky chocolate chip cookies are absolutely AMAZING, I may be biased in saying that but they are so soft with their crisp edges. I promise you will not be disappointed.
Ingredients:
Butter
Brown sugar
Sugar
Egg
Vanilla
Cake flour
All-purpose flour
Cornstarch
Baking soda
Salt
Chocolate chips
Tips for making these chunky chocolate chip cookies:
For an even chunkier cookie, place the cookie dough balls on your baking sheet, covered with plastic wrap, in the fridge for 30-60 minutes before baking. Just remove the plastic wrap before baking. If you refrigerate the cookies, they will need to cook for 11-13 minutes. Make sure to underbake. You can’t go back once you overbake! Also, keep in mind the cookies will continue to bake on the cookie sheet once they come out of the oven.
Allow the oven to preheat for at least 30 minutes before baking.
If it’s easier, when scooping the dough balls, scoop a large chunk of dough and roll it into a ball. Then, split the dough in half and re-stick with the opposite sides to give a chunkier look when baking.
How to Store Chocolate Chip Cookies to Keep Them Fresh
1. Room Temperature Storage (For Short-Term Freshness)
For cookies that you plan to eat within a few days, storing them at room temperature works perfectly. Here’s how:
Container: Store your cookies in an airtight container to prevent them from drying out or becoming stale. A plastic or glass container with a tight seal is ideal. Avoid using paper bags or boxes, as they don’t seal in moisture effectively.
Layering: If you have a lot of cookies, place a piece of parchment paper or wax paper between layers to prevent them from sticking together.
Location: Keep the container in a cool, dry place, away from direct sunlight and heat sources. A kitchen counter or pantry is perfect.
How long will they last?
Chocolate chip cookies stored at room temperature will stay fresh for up to 5-7 days.
2. Freezing for Long-Term Storage (For Longer Freshness)
If you want to keep cookies for a longer period, freezing them is a great option. This method works especially well if you’ve baked a large batch and want to enjoy cookies at a later time.
Preparation: Allow the cookies to cool completely before freezing. This prevents condensation, which could lead to soggy cookies once thawed.
Freezing: Arrange the cookies in a single layer on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer the cookies to a freezer-safe, airtight container or zip-top bag. To prevent sticking, you can also wrap each cookie individually in plastic wrap or wax paper before placing them in the container.
Thawing: To thaw simply remove the cookies from the freezer and let them sit at room temperature for about 30 minutes. You can also reheat them in the oven for a few minutes to restore their warmth and gooey texture.
How long will they last?
Chocolate chip cookies can be stored in the freezer for up to 3 months without losing their taste or texture.
3. Freezing Cookie Dough (For Even More Convenience)
If you like fresh cookies on demand, freezing the dough is another great option. Here’s how to freeze the dough:
Scoop the Dough: Portion the cookie dough into tablespoon-sized balls and place them on a baking sheet lined with parchment paper.
Freeze the Dough Balls: Freeze the dough balls on the sheet for 1-2 hours until firm.
Transfer to a Bag: Once frozen, transfer the dough balls to a zip-top bag or airtight container. Label with the date and type of cookie.
Baking from Frozen: When you're ready to bake, there's no need to thaw the dough. Just place the frozen dough balls directly on the baking sheet and bake for 2-3 extra minutes than the recipe recommends.
How long will they last?
Frozen cookie dough can last up to 3 months in the freezer.
4. How to Keep Cookies Soft
If you prefer soft and chewy cookies, consider adding a slice of bread to the container. The bread helps to maintain moisture in the cookies, preventing them from becoming too hard or crunchy. Make sure to change the bread slice every couple of days to keep the moisture level just right.
5. How to Keep Cookies Crisp
Place a piece of parchment paper or wax paper in between layers of cookies in your airtight container for crispy cookies. This helps maintain their crunchy texture. If you find that they become too soft, you can briefly reheat them in the oven to crisp them up again.
By following these storage tips, you'll be able to enjoy your chocolate chip cookies at their peak freshness, whether you're savoring them immediately or saving them for later. Happy baking!
Feel free to adjust the tone or add any personal tips you’ve discovered in your own baking experience!
Chunky Chocolate Chip Cookies
Ingredients
- 1 cup cold salted butter (2 sticks) cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 2 egg
- 1 tbsp vanilla extract
- 1 ½ cup cake flour
- 1 ½ cups all-purpose flour
- 1 tsp cornstarch
- ¾ teaspoon baking soda
- ¾ tsp salt
- 2 cup chocolate chips
Instructions
- Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes).
- Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined then and vanilla extract.
- Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
- Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
- Add the chocolate chips and fold into the batter with a spatula.
- Using a large cookie scoop, scoop chunky scoops of dough and don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet.
- Bake for 10-12 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
- Allow time to cool before serving— the hardest part.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
Notes
These cookies are great with chopped nuts of your choosing.
Blueberry Lemon Crumb Cookies
yummy
Blueberry cookies are a delightful treat that blends the sweet, tangy burst of blueberries with the comfort of soft, chewy cookie goodness. Each bite is a harmonious dance of flavors and textures, where the sweet and slightly tart blueberries play perfectly with the buttery richness of the cookie dough.
Imagine sinking your teeth into a warm, freshly baked cookie, the blueberries oozing with a juicy surprise, complementing the melt-in-your-mouth goodness. The subtle hints of vanilla and a touch of lemon zest elevate the flavor profile, creating an irresistible aroma that fills the air and calls you back for more.
Whether enjoyed with a tall glass of milk or simply savored on their own, blueberry cookies bring a burst of sunshine to any moment. They’re perfect for cozy afternoons, sweetening up your mornings, or adding a fun twist to gatherings. These cookies are not just a treat but an experience worth sharing—or keeping all to yourself!
🍋 How to Store Blueberry Lemon Crumb Cookies for Maximum Freshness
These blueberry lemon crumb cookies are like summer in cookie form—tender, bright, and full of juicy bursts of berry. Whether you're making them ahead for a gathering or just trying to savor them slowly (good luck with that!), storing them properly is key to preserving their crumbly, buttery texture and zesty flavor.
1. Cool Completely First
Before storing, make sure your cookies are completely cooled. Warm cookies can release steam when stored, which leads to sogginess and can soften that delicious crumb topping.
2. Choose the Right Container
Use an airtight container to prevent them from drying out. If your cookies have a generous crumb topping or icing, consider layering them with parchment paper to prevent sticking and preserve their appearance.
Short-term (up to 3–4 days): Room temperature in an airtight container is perfect. Keep them out of direct sunlight and away from heat sources.
Tip: A slice of bread in the container can help regulate moisture and keep cookies soft, but swap it out daily.
3. Refrigeration (Optional)
If your cookies have a lemon glaze or you're in a very warm climate, you can store them in the refrigerator. However, be aware that chilling can slightly firm up the texture.
Store in a sealed container to prevent the cookies from absorbing other fridge odors.
Let them come to room temperature before serving for the best flavor and crumb.
4. Freezing for Later
Yes, these cookies freeze beautifully!
Wrap each cookie individually in plastic wrap or wax paper, then place them in a freezer-safe zip-top bag or container.
Label with the date, and freeze for up to 2 months.
To enjoy, thaw at room temperature for 20–30 minutes. If you like them warm, a few seconds in the microwave can do the trick (but go easy to avoid melting the crumb!).
Because there are no eggs in these cookies, you can easily swap the dairy butter with dairy-free butter to make them vegan!
If you love these cookies, you’ll also love the same thing in bar form with my Blueberry Crumb Blondies with a Lemon Glaze.
Blueberry Crumb Cookies with a Lemon Glaze
Ingredients
- ⅔ cup unsalted butter (softened at room temperature) - about 10 tbsp
- 3/4 cup sugar
- ½ tbsp vanilla extract
- ⅔ cup frozen blueberries
- 2 cups of all purpose flour
- 1 tsp of baking powder
- ¼ tsp salt
- 6 tbsp butter melted
- ¾ cup flour
- ½ cup sugar
- 2 tsp lemon zest
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp milk (or milk alternative)
Instructions
- Place frozen blueberries in a bowl and microwave for 1-2 minutes until soft. Then place it to the side to cool.
- Next make the crumb topping. Mix all the ingredients for the crumb topping in a bowl, use a fork to cut the mixture together until you form crumbs. Set off to the side.
- In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the blueberries, mix until just combined.
- Remove the bowl from the mixer. We will fold together the dry ingredients into the mixture with a spatula. Add the flour, baking powder, and salt. Folding the dry ingredients together until no streaks of flour remain. Then cover with plastic wrap and allow mixture to settle in the fridge for at least 15-30 minutes.
- Preheat the oven to 400 degrees and line the cookie sheet with parchment paper.
- Using a medium scoop, scoop the cookie dough onto the prepared cookie sheet roughly 2 inches apart.
- Using roughly a tablespoon size amount, top each cookie with crumb topping. Slightly press the topping into the dough without flattening it. Feel free to top with as much crumb topping as desired!
- Bake for 11 - 13 minutes or until the sides have browned but the center remains gooey. Allow to cool before serving.
- Optional: lemon glaze. In a bowl, add the milk, lemon juice, powdered sugar and lemon zest and mix with a whisk until nice and smooth. Once the cookies have cooled, drizzle the glaze over the cookies. It’s important that the cookies cool so the drizzle doesn’t melt off! - if the glaze is too runny add a little more powdered sugar until you reach your desired thickness.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Bowl
Notes
- I've made these cookies with vegan butter, and they still turn out so good!
- You can also use a milk alternative like almond milk for the glaze!