Home > Yummy Goodness > Chunky Chocolate Chip Cookies

Chunky Chocolate Chip Cookies

Creamed butter.

… Been there.


Melted butter.

… Done that.


Browned butter…


Chocolate Chip Cookies


This may have been my gazillionth time making chocolate chip cookies but it’s the first time EVUH having cookies come out this thick.

With minimal spreading.

I mean. Min. A. Mal.

I like that.




Chocolate Chip Cookies



since it has oatmeal in it, I suppose it’s deemed *healthy*.

Come to think of it, that might have contributed to it’s minimal spreading.

And the cooled, browned butter?

That method gave it a nutty-like flavor.


I like.


Chocolate Chip Cookies


Down these puppies with a couple of glasses of Vitamin D and you’re set for the day.


Chocolate Chip Cookies and Milk


Chunky Chocolate Chip Cookies
  • 2 cups plus 2 Tbsp. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup oatmeal
  • 12 Tbsp. unsalted butter
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 1-½ cups semi-sweet chocolate chips
  1. Pre-heat oven to 350°
  2. Place butter in a small saucepan over medium heat. Melt butter until brown specs start to appear at the bottom of the saucepan and until you have a nutty aroma. Set aside to cool completely.
  3. Line 2 cookie sheets with parchment paper.
  4. Stir together dry ingredients in a medium size bowl; set aside.
  5. Using an electric mixer, a KitchenAid with the paddle attachment, or by hand, mix the cooled butter and both sugars until fully combined.
  6. Beat in the egg, yolk and vanilla until combined.
  7. Add the dry ingredients and beat at a low speed ’til fully combined. Stir in the chocolate chips.
  8. Use ¼ cup to measure out and roll dough into a ball onto cookie sheets 2″ apart. (I used a #50 cookie scoop for these cookies)
  9. Bake approximately 12-14 minutes making sure to reverse the position of the cookie sheets during baking. Do not overbake.
  10. Let cookies cool on sheet long enough to lift without breaking. Cool completely on a wire rack. Keep in an airtight container.
I set my alarm for 7 minutes, rotate the cookie sheet, and finish baking for the last 7 minutes.



Leave a Reply
  1. 1
    Seini says:

    Just made these – amazing aromas in my kitchen right now! Thanks for the great recipe 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *