Description
Chunky Cookies are a chewy, decadent delight featuring a rich combination of semisweet chocolate chunks, mini chocolate chips, and optional nuts or toffee bits. Perfectly soft with golden edges, these bakery-style cookies are thick, flavorful, and ideal for satisfying any sweet tooth.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 1/2 cups semisweet chocolate chunks
- 1 cup mini chocolate chips
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup toffee bits (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Crack in the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to add flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring the baking soda and salt are evenly distributed throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Mix-ins: Gently fold in the semisweet chocolate chunks, mini chocolate chips, and if using, the chopped nuts or toffee bits, ensuring an even distribution throughout the dough.
- Portion Dough: Scoop large portions of cookie dough, about 2 tablespoons each, onto the prepared baking sheet. Make sure to space them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown and the centers are just set for optimal chewiness.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. Then transfer them to a wire rack to cool completely, which helps them set without becoming too hard.
Notes
- For extra chunky cookies with a better shape, chill the dough for 30 minutes before baking to prevent excessive spreading.
- Try swapping the semisweet chocolate chunks for dark chocolate or white chocolate for a delicious variation.
- These cookies freeze well both as raw dough or baked, making it easy to enjoy fresh batches anytime.
