If you’re craving a cookie that dazzles with delightful textures and bursts of flavor in every bite, this Chunky Cookies Recipe is exactly what you need. Loaded with semi-sweet chocolate chunks, crunchy nuts, and extra mix-ins like candy bars or peanut butter chips, these cookies strike the perfect balance between chewy, gooey, and satisfyingly chunky. Whether you’re baking for a cozy night in or an impressive treat for friends, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
These ingredients might be simple, but each one plays an essential role in creating the perfect chunky cookie experience. From the creamy softened butter that ensures moistness to the combination of sugars that bring depth and caramel notes, everything works together beautifully to give your cookies that bakery-style texture and taste.
- 1 cup unsalted butter (softened): Provides richness and helps achieve that tender yet chewy texture.
- 1 cup brown sugar (packed): Adds moisture and a subtle molasses flavor for depth.
- ½ cup granulated sugar: Balances sweetness and contributes to a slight crispness on the edges.
- 2 large eggs: Bind the ingredients and add structure while keeping cookies soft.
- 2 teaspoons vanilla extract: Enhances all the flavors with a warm, inviting aroma.
- 2 ½ cups all-purpose flour: The foundation giving the cookies their shape and crumb.
- 1 teaspoon baking soda: Helps the cookies rise just enough to maintain chunkiness without spreading too thin.
- ½ teaspoon salt: Balances sweetness and elevates every ingredient’s flavor.
- 1 ½ cups semisweet chocolate chunks: Big, melty pockets of chocolate—key to the “chunky” part of the recipe.
- 1 cup chopped walnuts or pecans (optional): Adds a satisfying crunch and nutty flavor, making each bite more interesting.
- ¾ cup chopped candy bars, white chocolate chunks, or peanut butter chips (optional): For those who want even more texture and playful flavor surprises.
How to Make Chunky Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies bake evenly and release easily later. This small step helps keep cleanup simple and your cookies picture-perfect.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture turns light and fluffy. This process is crucial because it incorporates air, giving your cookies a lovely, tender crumb that melts in your mouth.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to combine fully. Then stir in the vanilla extract. These ingredients bring moisture and rich flavor, making your cookies irresistibly classic and comforting.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Sifting or whisking prevents lumps and ensures that the leavening agent is evenly distributed, so your cookies bake up perfectly.
Step 5: Mix Dry into Wet Ingredients
Gradually add the dry mixture to the wet ingredients, mixing just until everything comes together. Be careful not to overmix here — you want to keep your cookies tender, not tough.
Step 6: Fold in the Chunky Goodies
Now the fun part: fold in chocolate chunks, nuts, and any additional mix-ins you like. These chunky additions make the cookie experience exciting and rich, with surprises in every bite.
Step 7: Scoop and Bake
Use a cookie scoop or large spoon to drop rounded tablespoons of dough onto the parchment-lined baking sheets. Space cookies about 2 inches apart to give them room to spread just right. Bake for 10 to 12 minutes until the edges turn golden brown but the centers still look set — that’s the sweet spot for chewy perfection.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Cooling briefly on the sheet allows the cookies to set, so they keep their shape and don’t crumble.
How to Serve Chunky Cookies Recipe
Garnishes
While these cookies are fantastic on their own, sprinkling a tiny pinch of flaky sea salt right after baking enhances the chocolate’s richness and contrasts beautifully with the cookie’s sweetness. If you’re feeling fancy, a light drizzle of melted white or dark chocolate adds a pretty and tasty finishing touch.
Side Dishes
Chunky cookies are perfect companions to a cold glass of milk for dipping or a steaming cup of freshly brewed coffee or hot cocoa. These pairings accentuate the cookie’s warmth and gooeyness, making your indulgence feel just right any time of day.
Creative Ways to Present
For an inviting dessert spread, stack these chunky delights on a rustic wooden board alongside small bowls of extra chocolate chunks, nuts, or even whipped cream. Wrap individual cookies in decorative parchment and tie with string for sweet favors that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They stay fresh and chewy for up to 5 days, perfect for satisfying spontaneous cravings or sharing with family throughout the week.
Freezing
If you want to keep the cookies for longer, freezing is an excellent option. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They can last up to 2 months without losing their delicious texture or flavor.
Reheating
To revive that freshly baked warmth, pop frozen or stored cookies in a preheated oven at 300°F (150°C) for about 5 minutes. Alternatively, a quick zap in the microwave for 10-15 seconds brings that melty chocolate chunk goodness back to life.
FAQs
Can I substitute nuts in the Chunky Cookies Recipe?
Absolutely! If you’re not a fan of walnuts or pecans, try almonds, macadamia nuts, or leave them out altogether for a nut-free version. The texture and flavor remain delicious regardless.
What’s the best way to keep the cookies thick and chunky?
Chilling the dough for about 30 minutes before baking helps prevent spreading and results in thicker cookies packed with chunks. It’s a simple trick that makes a big difference in texture.
Can I use other types of chocolate for the chunks?
Yes! Feel free to swap semisweet chunks for milk chocolate, dark chocolate, or even white chocolate depending on your preference. Mixing different types together can add an exciting twist as well.
Is it okay to add candy bars or peanut butter chips?
Definitely! These optional mix-ins amp up the chunkiness and flavor variety, making your cookie experience even more indulgent and fun. Just chop candy bars into small pieces so they blend well in the dough.
How do I keep cookies soft for days?
Storing cookies in an airtight container with a slice of bread inside can help maintain moisture and softness. The bread will absorb air and keep your Chunky Cookies Recipe deliciously tender.
Final Thoughts
There’s something so comforting and joyful about biting into a chunky cookie loaded with melty chocolate and crunchy nuts. This Chunky Cookies Recipe is one I’m so excited to share because it’s simple, versatile, and always brings a smile. Whether you’re a seasoned baker or just looking for a sweet project, give this recipe a try and watch these treats quickly become your favorite homemade indulgence.
Print
Chunky Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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.
