Sharing the best chewy chocolate chip cookies today! These chocolate chunk cookies get rave reviews every time they’re made and couldn’t be more simple to make!
Best Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies have quickly become my go to chocolate chip cookie. You are going to love it!
Be sure to try my Churro White Chocolate Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
Where Do I Buy Good Chocolate Chunks For Cookies?
If you have a Trader Joe’s close by, I have to recommend their milk chocolate block. I use it for so many of my cookie recipes and it really makes these cookies PERFECT. I break off about 4 rows of the block and use a large chef knife to make my own chunks. You won’t be sorry!
Ingredients Needed For Chewy Chocolate Chip Cookies
- butter, I use salted
- granulated sugar
- dark brown sugar, you can use light if that’s what you have on hand
- large eggs
- pure vanilla extract
- all-purpose flour
- Vanilla Instant Pudding mix
- kosher salt
- baking soda
- chocolate chunks, get the milk chocolate block from Trader Joe’s if possible.
How To Make Chocolate Chunk Cookies
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Place butter and sugars into a stand mixer or bowl and use electric mixer. Beat until well combined. Add eggs and vanilla beating until well combined. Slowly stir in flour, pudding mix, salt, baking soda then chocolate chunks until dough forms. Using a medium sized cookie scoop, scoop dough onto prepared baking sheet placing one inch apart to have room for spreading. Bake for 11-13 minutes, until baked to your liking. Remove and let cookies sit on baking sheet for another 15 minutes before transferring to serving plate. Serve room temperature.
Let cookies cool on baking sheet for a good 15 minutes before transferring. I also use a spatula or butter knife to shape cookies right after they get out of the oven if needed. Helps create a perfectly round cookie.
How To Serve Chewy Chocolate Chip Cookies
Serve cookies room temperature on a serving plate at your upcoming celebrations or anytime cookie. They’re great with a cold glass of milk.
How To Store Leftover Cookies
Store any leftover cookies in an airtight container for up to 3 days on the counter or refrigerator. They become even more chewy/firm when chilled.
The BEST Chewy Chocolate Chip Cookies
Equipment
- Oven
- Bowl
- cookie scoop
- baking sheet
- parchment paper
Ingredients
- 2 sticks salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 3.4 ounce box Instant Vanilla Pudding Mix
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups chocolate chunks I use Trader Joe's Milk Chocolate Block and cut it myself
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Place butter and sugars into a stand mixer or bowl and use electric mixer. Beat until well combined. Add eggs and vanilla beating until well combined. Slowly stir in flour, pudding mix, salt, baking soda then chocolate chunks until dough forms. Using a medium sized cookie scoop, scoop dough onto prepared baking sheet placing one inch apart to have room for spreading. Bake for 11-13 minutes, until baked to your liking. Remove and let cookies sit on baking sheet for another 15 minutes before transferring to serving plate. Serve room temperature.
Nutrition
Pin Chewy Cookies
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This chocolate chip cookies looks yummy! It’s so nice to come across this gem of a recipe!
I use the one pound TJ’s chocolate all the time.They are a baking bargain.
I break the bar into 5 square “chunks”…each chunk equals 2 oz. I get 8 per block of chocolate. I keep a bag of “chunks” on hand in the freezer to use whenever a recipe calls for baking chocolate.
I will have to give this recipe a try…the cookies look very yummy