Chunky Chocolate Chip Cookies

Chunky chocolate chip cookies live up to the name, with three full cups of chocolate chips in a dough that barely holds them together. The high chip ratio means every bite is mostly chocolate, the way the universe intended. All-brown-sugar (no white) gives a deeper molasses flavor and chewier texture than the typical Toll House recipe.

The overnight chill is the move that puts these in restaurant-cookie territory. Resting the dough hydrates the flour, mellows the harsh edges of fresh-mixed dough, and concentrates the flavor. Same dough baked the same day produces a fine cookie. Same dough baked the next day produces a great one.

Use a small scoop, just teaspoonfuls, and space them only an inch apart. The cookies barely spread, so smaller portions give you more cookies per batch.

Pro Tips

• Stir in chips by hand to keep them whole. Mixer paddles break and disperse them too much.
• Use a high-quality chocolate chip. Premium chips taste premium in a 3-cup pile.
• Pull at 8 minutes when edges are golden but centers look slightly underdone
• Cool 2 minutes on the sheet before transferring. The centers set as they cool.
• Freeze scooped dough balls for fresh cookies anytime. Bake from frozen with 1 extra minute.

Variations

• Sub M&M’s for chips for a colorful kid-friendly version
• Mix half chocolate chips and half toasted walnuts for the original Ruth Wakefield style
• Sprinkle flaky sea salt on top before baking for sweet-salty contrast