Description
Chunky Cookies are a chewy, decadent delight perfect for satisfying your sweet tooth. Filled with a mixture of semi-sweet and milk chocolate chunks along with crunchy walnuts and pecans, these cookies combine rich chocolaty flavors and nutty textures in every bite. They are easy to make at home and bake into golden edges with a soft center, making them a perfect treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chunks
- 1/2 cup milk chocolate chips
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using a hand or stand mixer until the mixture is light and fluffy. This aerates the dough for a tender cookie.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them. Stir in the vanilla extract for depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture into the wet mixture, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate and Nuts: Gently fold in the semi-sweet chocolate chunks, milk chocolate chips, chopped walnuts, and chopped pecans to evenly disperse them throughout the dough.
- Scoop Dough onto Baking Sheets: Using a cookie scoop or tablespoon, drop dough portions onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10–12 minutes or until the edges turn golden brown but the centers remain soft to retain chewiness.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to set before transferring them to a wire rack to cool completely for the best texture.
Notes
- Chilling the dough for 30 minutes before baking helps produce thicker cookies by reducing spread.
- You can customize the nuts and chocolate varieties to suit your taste preferences or dietary requirements.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
