Chubby Tate’s Chocolate Chip Cookies

These chunky cookies have a softer center.

These chunky cookies have a softer center.  (Tate's Bake Shop)

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  • Cook Time


  • Total Time


  • Servings


This cookie is for the thicker, softer, chewy chocolate chip lover. This is the kind of cookie I love to eat warm, when the chips are still melting. Keep a bag of these in the freezer and microwave a couple at a time for a just out of the oven tasty snack. Try it with a variety of different ingredients including raisins, chocolate chips and walnuts; white chocolate, apricots and pistachios or even peppermint candy and chocolate chips.


  • 2 ¼ cup all-purpose flour or bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup salted butter, softened
  • 1 cup dark brown sugar, packed
  • ½ cup sugar
  • 1 Tablespoon corn syrup
  • 2 teaspoons vanilla
  • 1 egg yolk, 1 egg
  • 2 cups chocolate chips


Step 1

  • Preheat oven to 325 degrees. Line two sheet pans with silpat or parchment paper.

Step 2

  • In a small bowl, mix flour, baking soda and salt. Set aside.

Step 3

  • In a large mixing bowl, combine butter, brown sugar and sugar. Mix till combined.

Step 4

  • Add corn syrup, vanilla, egg yolk and egg. Mix till combine. Scrape down bowl.

Step 5

  • Add flour mixture and mix till just combined.

Step 6

  • Stir in chocolate chips.

Step 7

  • Using an ice cream scoop or two tablespoons, drop cookie dough onto prepared sheet pans, 3 inches apart.

Step 8

  • Bake for 18 minutes, or until golden brown.

Tip from Tate's

  • You can scoop out all the cookies and bake right away, refrigerate and bake the next day, same time and temperature or freeze the scooped out dough on a sheet pan, then bag them in a Ziploc bag to bake a few at a time, directly from the freezer, but bake at 325 degrees.