Description
Delight in these Chunky Cookies, loaded with semisweet chocolate chunks, nuts, and optional extra mix-ins like candy bars or peanut butter chips. Perfectly chewy with golden edges, they are an irresistible American dessert ideal for any sweet tooth craving classic, thick, bakery-style cookies.
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
Mix-ins
- 1 ½ cups semisweet chocolate chunks
- 1 cup chopped walnuts or pecans (optional)
- ¾ cup chopped candy bars, white chocolate chunks, or peanut butter chips (optional for extra chunkiness)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth creamy base for your dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain a uniform batter. Stir in the vanilla extract for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry into Wet: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Mix-ins: Gently fold in the chocolate chunks, nuts, and any optional additions like candy bars or peanut butter chips for that desired chunky texture and flavor.
- Shape the Cookies: Use a cookie scoop or large spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading.
- Bake: Place the baking sheets in the oven and bake for 10–12 minutes, until the cookie edges are golden and the centers are just set, ensuring a chewy center.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their texture.
Notes
- For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Feel free to mix and match add-ins such as toffee bits, dried fruit, or pretzel pieces to customize your cookies.
- Store cookies in an airtight container for up to 5 days to maintain freshness, or freeze for up to 2 months for longer storage.
