Get ready to fall deeply in love with the world of homemade treats—these Chunky Cookies are a game-changer. Imagine sinking your teeth into a thick, buttery cookie that’s packed with luscious pools of semi-sweet chocolate, creamy white chocolate chips, and a delightful mix of crunchy nuts and gooey toffee. Every bite bursts with bold flavor and irresistible texture. Whether you’re baking for a special occasion, a cozy afternoon, or just because you’re craving the ultimate comfort dessert, these cookies deliver the perfect combination of crispy edges and soft, hefty centers. Let me show you how to bring bakery-style magic right into your own kitchen!
Ingredients You’ll Need
Ingredients You’ll Need
These Chunky Cookies come together with simple, classic ingredients that each play a crucial role in achieving the perfect texture and depth of flavor. Here’s what you’ll need and why each component matters for bakery-level results:
- Unsalted Butter (1 cup, softened): Gives richness, moisture, and that signature cookie flavor—be sure your butter is at room temperature for perfect creaming!
- Granulated Sugar (3/4 cup): Lends sweetness and helps achieve those golden, crisp edges.
- Packed Brown Sugar (3/4 cup): Infuses a caramel undertone for depth and makes the cookies extra chewy.
- Large Eggs (2): Binds the dough and kicks up tenderness—room temperature eggs mix in best.
- Vanilla Extract (2 teaspoons): Adds warmth and rounds out all the flavors perfectly.
- All-Purpose Flour (2 1/2 cups): Provides structure, making these cookies delightfully thick and chunky.
- Baking Soda (1 teaspoon): Gives a little lift, creating a light texture without losing that thick, hearty bite.
- Salt (1/2 teaspoon): Balances all the sweet elements and keeps the flavors lively.
- Semi-Sweet Chocolate Chunks (1 cup): The key to big, melty pockets of chocolate in each mouthful!
- White Chocolate Chips (1/2 cup): Offers bursts of creamy sweetness that contrast beautifully with the semi-sweet chocolate.
- Chopped Walnuts or Pecans (1/2 cup, optional): Bring craveable crunch and a touch of nutty flavor—totally customizable!
- Toffee Bits or Chopped Caramel Candies (3/4 cup, optional): If you love pools of gooey caramel here and there, don’t skip this dreamy add-in.
How to Make Chunky Cookies
Step 1: Get Ready to Bake
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure your Chunky Cookies lift right off with golden bottoms and no sticking. This small step makes cleanup a breeze and is your ticket to perfect, bakery-style cookies every time.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter together with both the granulated and brown sugars. You’ll want to whip until the mixture is light, fluffy, and almost pillowy—this is where your Chunky Cookies get those lovely tender centers and crisp edges. Don’t rush this step!
Step 3: Mix in Eggs and Vanilla
Add your eggs and vanilla extract into the butter-sugar mixture, one at a time. Beat until everything is smooth and well-blended, ensuring your dough stays luscious and creamy. This helps with a rich cookie flavor and magnificent, bakery-fresh aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This even distribution gives a consistent rise and ensures your cookies bake uniformly—yielding maximum Chunky Cookies satisfaction in every bite.
Step 5: Bring Batter Together
Gradually add your dry mix into the wet ingredients, stirring gently until just combined. Mixing too much can make your cookies dense, so easy does it here—stop folding once no flour streaks remain.
Step 6: Add Chunky Mix-Ins
Time for the stars: stir in your semi-sweet chocolate chunks, white chocolate chips, and any optional add-ins like chopped nuts or toffee bits. Fold them evenly throughout for full-on flavor bursts in every cookie!
Step 7: Scoop and Bake
Using a large tablespoon or cookie scoop, portion big, generous mounds of dough onto your lined baking sheets. Leave hearty space between each—these Chunky Cookies like to spread and take center stage! Bake for 10 to 12 minutes, until the edges are golden and the centers look just set.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting time helps them firm up, allowing the insides to stay irresistibly gooey and the outsides to stay crisp. Trust me, the wait is worth it!
How to Serve Chunky Cookies
Garnishes
If you’re feeling fancy, sprinkle a few flakes of sea salt over the warm cookies right after baking. It highlights all those gorgeous, layered flavors! Or try a drizzle of melted chocolate for a more decadent touch—your guests (and your taste buds) will thank you.
Side Dishes
Pair your Chunky Cookies with a tall glass of ice-cold milk or a frothy mug of coffee for the ultimate bakery-café experience. They’re also hero-level when plated with a scoop of vanilla ice cream, letting the warm cookie meet the cold, creamy melt.
Creative Ways to Present
Stack a few Chunky Cookies and tie them with a ribbon for the cutest homemade gift. For parties, platter them with bowls of assorted berries or set up a DIY cookie sundae bar—a guaranteed crowd-pleaser that brings everyone back for seconds.
Make Ahead and Storage
Storing Leftovers
Once cooled, tuck any leftover Chunky Cookies into an airtight container at room temperature. They’ll stay fresh, soft, and delicious for up to 5 days—though they have a tendency to vanish much faster in cookie-loving households!
Freezing
Both baked cookies and raw dough freeze beautifully. For the dough, scoop balls onto a tray, freeze until firm, then bag up for easy, fresh-baked cookies any time. The baked cookies themselves can be cooled and frozen in airtight bags; just thaw at room temp for a quick treat.
Reheating
Need that just-baked warmth? Pop your Chunky Cookies into a 300°F (150°C) oven for 3–5 minutes, or give them a brief 10–15 second zap in the microwave for gooey, chocolatey bliss—all the aromas will swirl right back up!
FAQs
Can I substitute the nuts or leave them out entirely?
Absolutely! Nuts are optional in Chunky Cookies—they add crunch and flavor, but the cookies are just as fabulous without them. If you like extra chew, add more toffee bits or chocolate chips in their place.
Why did my cookies flatten too much?
This usually happens if your butter was too soft or melted, or if the dough wasn’t chilled (especially in warm kitchens). For extra thick Chunky Cookies, chill the dough for 30 minutes before baking and don’t over-cream the butter.
Can I make the dough in advance?
Yes! The dough can be made a day ahead and stored covered in the fridge. Chilling develops the flavors and yields even chunkier, bakery-style cookies. Just let the dough sit at room temperature for 10 minutes before scooping if it’s too firm.
Is there a gluten-free version of Chunky Cookies?
You can swap the all-purpose flour for a reliable 1:1 gluten-free blend. Just ensure it contains xanthan gum for best texture. You may need to adjust baking time slightly, but the results are still satisfyingly chunky and irresistible!
What are some fun mix-in ideas beyond chocolate and nuts?
Get creative! Dried cranberries, peanut butter chips, chopped pretzels, crushed potato chips, or even a sprinkle of espresso powder can help you customize your Chunky Cookies for any mood or season.
Final Thoughts
These Chunky Cookies are the kind of treat that turns everyday moments into something special—and I truly hope you’ll give them a whirl. The recipe is easy, endlessly adaptable, and guaranteed to spark lots of warm smiles. So grab your apron, preheat that oven, and treat yourself to a batch of pure cookie joy!
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
Indulge in these delicious chunky cookies that are loaded with chocolate chunks and white chocolate chips. These bakery-style treats are thick, chewy, and perfect for satisfying your sweet tooth cravings.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 cup semi-sweet chocolate chunks
- 1/2 cup white chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
- 3/4 cup toffee bits or chopped caramel candies (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until combined.
- Stir in Mix-Ins: Fold in the chocolate chunks, white chocolate chips, and optional nuts or toffee bits.
- Bake Cookies: Scoop dough onto baking sheets and bake for 10–12 minutes until golden. Cool on the sheets before transferring to a wire rack to cool completely.
Notes
- Chilling the dough results in thicker cookies.
- Customize with your favorite mix-ins like dried cranberries or peanut butter chips.
- Cookies can be frozen after baking or as dough balls.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
