Description
Chunky Cookies are a chewy, decadent delight packed with a variety of chocolate chunks and nuts, delivering a rich, homemade treat perfect for dessert or snack time.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chunks
- 1 cup milk chocolate chips
- 1 cup chopped walnuts or pecans (optional)
- ½ cup chopped dark chocolate or extra chocolate chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter together with the brown sugar and granulated sugar until the mixture is light and fluffy, creating a smooth base for your dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring just until a thick cookie dough forms without overmixing, which could toughen the cookies.
- Fold in Chocolates and Nuts: Gently fold in the semi-sweet chocolate chunks, milk chocolate chips, chopped nuts if using, and the extra dark chocolate chunks for that extra decadent touch.
- Shape Cookies: Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the trays in the preheated oven and bake for 10 to 12 minutes, or until the edges turn golden while centers remain soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Underbake slightly for extra chewy centers and let the cookies finish setting on the baking sheet.
- Refrigerate dough up to 24 hours before baking for richer flavor and thicker cookies.
