Chocolate Chip and Chunk Cookies

I’ve been on the quest to find the perfect end-all be-all chocolate chip cookie recipe.

And this recipe is as close as I’ve come.

The process of making the dough follows standard cookie-dough making protocol. Beat softened butter and cream it with both brown and granulated sugars. There is a higher ration of brown sugar to granulated, which helps cookies in general stay softer and gives them a richer flavor profile since brown sugar has more depth of flavor than granulated sugar does. Ironically, cookies made with more brown than granulated sugar become softer over time as they absorb atmospheric moisture, rather than drying out.

Beat in an egg, vanilla, and flour. I used two types of flour, both bread and all-purpose flour. The original recipe just calls for all-purpose but because bread flour adds extra chewiness and since my dream cookie is one with a high degree of chewiness, I utilized a combination of bread flour and all-purpose. If you don’t have bread flour, soley using all-purpose is fine. Your cookies may not be quite as chewy nor as thick, since bread flour also lends increased structure to baked goods, but they’ll still be plenty good.

Edited to Add May 2013: I have stopped using bread flour in these cookies and use only all-purpose flour. I find the cookies to be softer, more tender, and moister when only using all-purpose flour.

Where this recipe veers way off the path compared to any other cookie recipe I’ve ever tried is that it uses corn starch, and just two mere teaspoons, but enough to work its softening magic. Cornstarch is not only a softening agent, but it’s also a thickening agent. Just as it thickens gravy or soup, it helps to create thick and puffy cookies. There’s a wide variety of knockoff recipes for the Levain Bakery Chocolate Chip Cookies floating around that call for cornstarch, but I’ve never tried them and after making these, I don’t feel compelled to try.

There are also plenty of recipes for ‘pudding cookies’ that incorporate a box of pudding mix into cookie dough, promising super soft cookies as a result. One of the main ingredients in pudding mix is ‘modified food starch’, more than likely cornstarch. I like using pudding mix in banana bread because it creates the softest and most tender, moist, and luscious banana bread ever. Cake flour, a relative of corn starch in that it’s a high starch flour, creates incredibly incredibly soft and tender cakes and pastries. It seems like cornstarch is a magic bullet.

These cookies are so soft, similar to Keebler Soft-Batch Cookies, minus the store-bought taste. And they bake up with the perfect height; not too thick or overly domed and not too thin like flat pancakes.

I was going to make the cookies exclusively using semi-sweet chocolate chips, but I enjoy having a variety of textures and flavors in my cookies, especially when those textures and flavors are of the chocolate variety. I opted to use both semi-sweet chocolate chips and bittersweet chocolate chunks, courtesy of a Trader Joe’s 72% Pound Plus bar.

I realized when I made the New York Times Chocolate Chip Cookies that incorporating over an ounce of chocolate per cookie not only works in theory and that the dough can hold it all, but that the results taste fabulous. So I went ahead and stuffed these cookies to the max with both chocolate chips and chocolate chunks. As the cookies bake, the chips retain their shape more than the chunks, which turn into oozing luxurious puddles.

I used about 2.25 ounces dough per cookie. I weighed each mound of dough, but if you don’t have a scale or don’t want to be bothered, that translates to two heaping tablespoons of dough, and with the chocolate pieces dangling off, possibly 3 tablespoons, still smaller than the New York Times cookies. I learned when I made those cookies that a larger mass of dough allows the cookie center to remain soft and tender since it never gets the chance to dry out or overbake while the edges crisp up.

I chilled the dough before baking it and always advocate doing so because as dough chills, the flavors marry and cold dough spreads less during baking, resulting in puffier and thicker cookies.

I recommend baking 8 to 9 minutes, and not more than ten minutes, period. I found given the size of my dough mounds, my oven, and my taste preferences, nine minutes is the magic number for me. Even though the centers will seem underdone at eight or nine minutes, as the cookies cool out of the oven, they firm up. If you wait to pull the cookies until they look done, as they cool they will set up far too firm and crumbly and won’t stay soft and chewy. Don’t overbake.

If you’re looking for an easy, straightforward, chocolate chip cookie recipe that yields fantastic results, I encourage you to give this one a try. The cookies are as close to my definition of The Perfect Cookie as I’ve come and here are the highlights why I love the recipe:

No specialty ingredients are used – if you don’t keep bread flour on hand, just use all-purpose

No need for hard to find or high-end expensive chocolate – if you don’t keep chocolate chunks on hand, just use chocolate chips, and feel free to add nuts, white chocolate chips, butterscotch chips, diced candy bar pieces or whatever you enjoy

No two-day waiting period between making the dough and baking the cookies – and dough chilling is optional

Unbaked cookie dough may be refrigerated for up to 5 days prior to baking it or frozen for up to 3 months

No egg plus yolk situation to contend with so nothing is wasted

The overall batch size is manageable, about two dozen

Each cookie is decent-sized, but not ginormous

The cookies get softer, not harder or drier, the next day and continue to stay soft for up to a week

The holy grail of cookie qualities are present – thick, puffy, soft, and chewy

And let’s not forget, there are two kinds of chocolate in every bite.

The more the merrier.

Print Recipe

Chocolate Chip and Chunk Cookies

These are my favorite chocolate chip cookies. They're soft, tender, moist, with pillowy centers and chewy edges. There's a secret ingredient, which keeps them super soft and tender: cornstarch. I use two types of chocolate in them; chocolate chips and chocolate chunks, for extra depth and flavor. Feel free to make this dough in advance, refrigerate it, and bake it off up to 5 days later for fresh hot cookies exactly when you want them.

Yield: about 2 dozen medium cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 3+ hours, for dough chilling


3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed (I use light)
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup bread flour* (all-purpose flour may be substituted and used exclusively in place of bread flour)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, optional and to taste
6 ounces (1 cup) semi-sweet chocolate chips
6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks (I use Trader Joe's 72% Pound Plus bar)

*edited to add May 2013 - I prefer these cookies using exclusively all-purpose flour and have stopped baking them with a combination of all-purpose and bread flour. I am leaving the recipe up as I wrote it back in 2012, but note that I prefer all-purpose because the cookies are softer, more tender, and more moist.


  1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
  2. Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
  4. Stop, scrape down the sides of the bowl, and add the flours, corn starch, baking soda, salt, and mix until just combined, about 1 minute.
  5. Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
  6. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure. Dough mounds will look large for their weight because there's lots of chocolate pieces adding bulk). Place mounds on a large plate or tray, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
  7. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet. Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool (The cookies shown in the photos were baked for 8 minutes, rotated once midway through baking, and have chewy edges with soft pillowy centers).
  8. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe adapted from Anna Olson of the Food Network Canada

Related Recipes:

New York Times Chocolate Chip Cookies (from Jacques Torres) – I learned many valuable lessons when making these cookies, from loving bread flour in cookies to detesting cake flour in them; to baking cookies bigger to stuffing in extra chocolate. The cookies are very good, and I loved them on the first day, and I wrote extensively about my thoughts overall on them

Chocolate Chip Peanut Butter Oatmeal Cookies – Based on principles from the Cooks Illustrated Thick and Chewy Chocolate Chip, but I also added peanut butter and oatmeal, creating a soft and moist cookie, with plenty of chewy texture. Because the cookies call for melted butter, no mixer is required and the higher ratio of brown to granulated sugar keeps them just as soft on day 4 as on day 1

Peanut Butter Oatmeal White Chocolate Chip Cookies– These are likely my favorite cookies I have on my blog and are essentially the white chocolate chip version of the cookies above, and I love either version depending on my mood whether I want white or semi-sweet chocolate chips. Of all the cookie recipes on my site, people write to me the most frequently about these telling me they made them and really enjoyed them

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – This cookie combines three of my favorite cookies into one – chocolate chip, peanut butter, and oatmeal. The edges bake up crispy and chewy, and sweetened condensed milk is baked into the cookie, keeping the interior a literal hot, sweet, and gooey mess

Molasses Triple Chocolate Cookies – I used chocolate three ways in these soft, chewy, moist and tender molasses cookies. All that chocolate pairs perfectly with robustly-flavored molasses and the intensity of spices used, making these a new holiday favorite

Sugar-Doodle Vanilla Cookies – These cookies are much more than the sum of their simple parts and ingredients. I adore them and want try using the dough as a base for chocolate chip cookies. I’ve played around with it and used it as the base for another recipe coming up with great success, but not with chocolate chips. The beauty of these soft, extra chewy, and easy cookies is that the batch size is only 11, because I don’t need huge batch sizes laying around

Edited to Add – May 2013 Three Recipes that all use this cookie dough base (with all-purpose flour, no bread flour)

Soft and Chewy Snickers Chocolate Chip Cookies

Soft and Chewy M&Ms Cookies

Twix Bar Chocolate Chip Cookies

Have you ever tried the using cornstarch in cookies or are you tempted to try it?

What’s your favorite recipe for chocolate chip cookies? Or any cookie that is an absolute favorite?

If you have a favorite recipe for chocolate chip cookies, I’d love to hear why you love it so much and links are welcome. Or tell me about your cookie trials, tribulations, what’s worked and what hasn’t.

I still like the Cooks Illustrated Thick and Chewy Chocolate Chip Cookie recipe, and these cookies are the closest version I’ve blogged about.

However, the cornstarch cookies are softer, thicker, puffier, chewier, and overall they’re a very easy recipe to make. Some recipes you really have to think about and get very precise about, but with these, there’s nothing tricky about them and the results are fabulous.

Thanks for the Tiny Food Party Cookbook Giveaway entries for three winners


  1. Ok, you have sold me! I cannot wait to try these cookies immediately! There is nothing like a freshly baked, perfect chocolate chip cookies, and these look so great!

  2. I tried these last night, and while they were very good (and gone in a day and a half), they weren’t the best I’ve made. If I can recommend some….the following would be the best ones I’ve ever made:

  3. So cute cookies! Thanks you shared this recipes at my link party! Regards

  4. I made the Chunky Chocolate Chip cookies. They are good but I tried to make them smaller so it would yield more cookies. Had a really hard time. Had to keep putting them back in the oven. Does anyone know what the baking time would be if you halve the size of the cookies?


    • Part of the way cookies bake and overall success and results does have to do with the of the quantity of dough and overall mass, surface area ratio of edge to center, internal temperature while baking in large vs. small mounds of dough, and lots of science behind it.

      So to halve each cookie, and these were not “big” cookies to begin with…you will be making mini cookies. And for those, I am not sure how much I’d reduce the baking time by, a minute or two, maybe? LMK what you end up doing!

    • I made them smaller and baked them 9 min. Turned out great. I made 45 cookies. They were awesome!

  5. Wow, you know your cookie facts! :) These look so so good…if only I could find packed brown sugar in Germany. Your pictures have made me officially crave chocolate chip cookies to a point where I am just going to try making them with granulated sugar. I know the result won’t be as good, but they’ve still got to be better than any cookie you can buy at the store here. Thanks for the great recipe!

    • “Brown sugar, packed” is just the way Amerians tend to write our recipes with brown sugar. Packed into a measuring cup, not loosely placed into the cup like you’d place flour or regular sugar.

      Brown sugar is nothing more than granulated sugar with added molasses. So if you had 1 cup brown sugar, I’d add maybe a teaspoon to it….and keep on stirring until you got it in the ballpark of brown sugar! I’d be surprised if they don’t sell brown sugar though?

    • I know, it sounds ridiculous, but google “where to find brown sugar in Germany” and you’ll see I’m one of many with this problem. :) They do have a brown sugar but the grains are much larger and the consistency much drier. I’ve considered the molasses thing, but molasses can only be bought at certain specialty stores and are quite expensive. I was able to find the brown sugar we know online so I guess the cookies will just have to wait until it arrives… Well, I think I’ve bothered you enough with my brown sugar woes :). Have a great time in Aruba!!

  6. WOW. These chocolate chip and chunk cookies look AMAZING! Of all the chocolate chip cookie recipes I’ve seen claiming to be the best, I would have to say that these actually look like the best. I love a thick, chewy cookie, so I will definitely be giving your recipe a try soon!

    The other day, I tried to click over to your site from my wordpress dashboard after you left a comment, but it brought me to a nonexistent site. BUT I just clicked on one of your recipes on FoodGawker, and here you are! I will be back often because you have some FANTASTIC looking recipes! I’m excited to try your lentil sloppy joes, as well as pretty much all of the desserts on here. :D

    • That’s awesome that you found me (that is so weird that you tried to click over to me and found a non-existant site…that’s kind of scary..wonder if my server was down and it was on my end or a typo in the URL field – gah, hate flukes like that!) but anyway these cookies are my new faves for just a straight-up choc chip cookie that WORKS and is fab!

      Keep me posted if you do try any recipes!

    • Just made these cookies… Oooooooh my gosh. YUM! Seriously, they’re blowing my mind! I made them to celebrate National Cookie Day tonight, and I’m going to bring them to my intramural soccer team tomorrow, haha.
      I am so excited I found this recipe!!! I am now writing it on a recipe card with the name “Best Chocolate Chip Cookies EVER. F’real.” I can’t wait to someday be the mom who makes the best chocolate chip cookies. All thanks to you! :D

    • I am so glad that you made them and loved them! And you’re so nice to share with your soccer friends. You will be popular tomorrow I’m thinking! :)

  7. I don’t typically comment on these (unless it’s for a giveaway :)) but, these are seriously amazing. I’ve been waiting for you to post a choc chip cookie recipe and I saw you post the NY Times one but didn’t have much desire to try those due to the work involved. So I jumped on these and they really are the best I’ve ever had. I wouldn’t change a thing! Kudos to you.

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  10. Just pinned this recipe. I’ve got all the ingredients and can’t wait to start baking. I can’t stop looking at the pics. They do look absolutely perfect!!

  11. Averie ~ these look mouth watering! You always take stunning photos I envy your work =).

  12. Kimberly M. in GA Reply

    I repinned your Chocolate Chip & Chunk cookies.

  13. Kimberly M. in GA Reply

    Oops, I meant to leave that on the giveaway page!

  14. Soooooo tasty and delicious. A little underdone at 10 minutes for me, but it’s cold here in Kansas! Not sure if I will ever know how these hold up after a couple of days, cause they disappeared in minutes. Another great recipe: I love how detailed and specific your posts and recipes are. Thanks Avery!

    • I am so glad you loved them, Sarah! Ovens and weather conditions, and the temperamental nature of cookies setting up, and 90 seconds can sometimes make a huge difference. Glad you found the sweet spot. And yes, it’s hard to keep these babies around for the week-long freshness test but they really do hold up. Glad you like all the details, too. If I am going to call something best-ever, I better be darned sure I back it up :)

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  17. Averie – these cookies look so perfect! They are calling my name. Thanks so much for linking up to Taste and Tell Thursdays!!!

  18. I made some of these cookie with plain old all purpose flour, I looked like super dad for about an hour lol.
    I will try the bread flour mix next time thank you so much Averie!

    • I am so glad you were Super Dad for an hour – I feel like Super Mom every once in awhile when I pull these out of the oven, too! They are a hit with my family and I’m glad with yours, too! Thanks for the field report!

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  21. So.. just out of curiosity, why do you replace only half the flour with bread flour? Is it okay to use all bread flour or would that result in… over-chewiness or something? haha

    Just curious if you had a reason for not doing it before I try it!

    • Because some people don’t keep bread flour on hand, and I know if I call for half bread/half AP but someone wants to use all AP, the recipe will work. If I use all bread, and they want to use all AP, there begins to be some shades of gray on results. Feel free to try all bread flour and LMK how they turn out!

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  23. I made a batch of cookies on Friday using a different recipe but I adapted it with many of the tips given here – I made them bigger to allow for crispier edges and gooier centres, I STUFFED them with chocolate chips and chunks, I used a higher content of brown to white sugar, I took them out while still under baked and let hem set the rest of the way on the cooling rack and I stored them in an airtight container. All of these thing made for the most perfect chewy-centred, chocolate-oozing cookies that everyone raved about and they stayed soft for the day and a half that they lasted. I did not try the bread flour and cornstarch so that is my next cookie experiment but it will be very hard not to just make them exactly the same way again (not such a hardship really but, you know). Thanks.

    • So glad that all my tips worked for you (bigger, underbaking, chips & chunks, brown/white, airtight, etc.) and that they all worked wonders. It sounds like you have created a perfect cookie for yourself and if you want to add cornstarch, it will rock your world in terms of softness – that pillowy tender center that’s the end-all-be-all. I would give it a try if you feel like experimenting but sounds like you’re happy already – I would be too :) Thanks for using all my tips!

  24. I made these last night and they are the most amazing chocolate chip cookie that I have ever had. Thank you so much for sharing this recipe!

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  28. Hi…I appreciate all the food photography, how it looks, etc. etc., but has anyone actually eaten these that can comment on the taste, texture, and goodness first hand? I mean, they are to eat, right? Thanks.

  29. Thanks Averie…just baked them and I must say they are tasty. I would bump the brown sugar up 1/4 cup and another tsp. of vanilla and these would be over the top…I like the way they don’t collapse and hold their shape. Nice.

    • You could always try dark brown sugar rather than light – it will give a richer flavor. In bumping up ingredients like sugar you can run the risk of the dough getting too soft since sugar liquifies as it heats and then you’d have to bump up the other dry ingredients to compensate and start playing around with things.

      And if you’re a vanilla fanatic like I am it sounds like – love the stuff! Thanks for trying the recipe!

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  31. Mine all came out flat! They started bubbling in the oven and oozed together and totally flattened out! :( I cooled the dough and I added more flour to the second batch and the same thing happened! Any ideas what could have happened? I’ve never had cookies do this before. :/

    • If something literally just flattened like a pancake, and you’re 100% sure you measured everything exactly correctly, you used teaspoons rather than tablespoons and just all the common things that can happen to all of us from time to time – and you chilled the dough so that it was pretty much cold and rock hard and then they still flattened – sounds like a leavning issue. Are you sure your baking soda is fresh?

      Other ideas..the dough really wasn’t sufficiently chilled, the butter was too warm when creamed, the flour amount was too little, you used an extra large rather than large egg – so many things but try again & lmk what works!

  32. I searched for a recipe for several years and finally found one the we love. I have made them almost exclusively for 6 years. I decided to try something new and found these. They were really tasty. Thanks for the great recipe! We will definitely make them again.

    • I’m honored that you’ve been using a recipe for six YEARS and gave mine a try and enjoyed them! Just the fact that you even cheated on your recipe :) and that I got you to try these is great and so happy you liked them!

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  39. Would you consider adapting these into peanut butter chocolate chunk cookies? What adjustments should I make for high altitude?

  40. I guess you do already have a peanut butter chocolate chip recipe. Several in fact. Now, to try your cookies!

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  44. I’m wondering if I refrigerate my dough in balls should I let them get back to room temp before baking them??

    • No, not really. The point of refrigerating them is to chill the dough. Room temp means warmer dough. They don’t have to be straight from the fridge but bake them within 5-10 mins of taking them out. LMK how they turn out!

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  47. Wow, I don’t even know what to say. I thought when I found the Ghirardelli recipe many years ago I was done experimenting with chocolate chip cookies. It didn’t seem like there was any room for improvement. But I was intrigued by the idea of using bread flour and cornstarch, and you explained the recipe so well (and made the cookies sound so good) that I had to try yours. I cannot even believe how amazing they are! They taste delicious, they have the perfect texture, and they just look so darned pretty. I am an instant fan; thank you so much for changing the way I think about chocolate chip cookies!

    • Laura the comment you left me here, as well as the other, are the reasons I blog! Seriously! Knowing that you can cook and put faith in the Ghirardelli recipe, but decided to cheat on it with my recipe, and are blown away…well, that’s high praise and I am thrilled you did! “They taste delicious, they have the perfect texture, and they just look so darned pretty.” — agreed! And unlike the NYTtimes recipe, my recipe isn’t fussy like that one. And those cookies turn out too thin for me anyway. Don’t be a stranger and write to LMK what else you try!

  48. Hi Averie….I found you through Jackie at Marin Mama Cooks and made these delicious cookies last night. Soft, pillowy and yet still chewy – Yum! I’ve never used bread flour or cornstarch in my cookies but will from now on! My batter was on the dry side so I added a few tablespoons of water to get the right consistency. Before putting them in the oven I added Maldon sea salt to the tops, like Jackie does in one of her chocolate chip cookie recipes, and it added another level of amazingness! Can’t wait to try more of your recipes!

    • Thanks for finding me & for LMK you tried these and are so happy with the results! Yes, like all doughs sometimes small tweaks on the order of a tbsp or two of something are necessary and adapting as necessary based on how things look in the mixing bowl is key. Wish everyone did that :) Good call on the water! And so glad you’re happy with the cookies. Please LMK if you try other things!

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  50. For the Chocoloate Chip and Chunk Cookies….can you use Cake Flour in place of bread flour? That’s what I have and I have everything else that goes in them…was just about to get ready to make them when I discovered that they call for bread flour not cake flour… Please let me know as soon as you possibly can…
    Thank You!
    I can’t wait to try these.. and if I’m able to use cake flour – I’ll let you know how they turn out!
    Brenda :)

    • Cake and bread flour are on the two opposite ends of the spectrum, so no, not interchangeable, at all! If you only have all-purpose and cake flour, just simply use AP for all the flour in the recipe (2 cups of it) and omit any other kinds. Don’t, I repeat DO NOT, use cake flour in these cookies. They will turn out tasting like…cake. Ick! I don’t like cakey cookies and would never use flour making them taste cakey! Just stick with AP!

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