Super Chunky Chocolate Chip Cookies
These Super Chunky Chocolate Chip Cookies offer a delightful balance of thick texture, rich chocolate flavor, and a chewy center with slightly crispy edges, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts (optional) Such as walnuts or pecans.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt until combined. Set this mixture aside.
- In a large mixing bowl, use a whisk or an electric mixer on medium speed to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add in the vanilla extract and eggs, one at a time, mixing until fully incorporated after each addition.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips and nuts (if using) with a spatula until everything is evenly distributed.
Baking
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the center remains soft.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chewy cookie, mix both granulated and brown sugars. Chilling the dough before baking can prevent cookies from spreading too much. Try varying chocolate types for different flavors.