Description
These Chunky Cookies are a delightful treat featuring a chewy texture and decadent chocolate chunks. Perfectly balanced with just the right amount of sweetness and a hint of vanilla, these American-style cookies offer a satisfying crunch from optional nuts and melt-in-your-mouth softness at the center.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Add-ins
- 1 1/2 cups chocolate chunks or chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, use an electric mixer or hand whisk to cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step incorporates air to create a soft texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of the leavening agents and seasoning.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Overmixing can make the cookies tough.
- Fold in Chocolate and Nuts: Gently fold in the chocolate chunks and chopped nuts if using, distributing them evenly throughout the dough for bursts of chocolate and crunch.
- Shape Cookies: Using a spoon or cookie scoop, drop large portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12 to 14 minutes or until the edges are set and the centers are still slightly soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra chewy cookies, remove them from the oven slightly before they look fully baked and let them finish setting on the baking sheet as they cool.
- Feel free to mix different types of chocolate like milk, dark, or white chocolate chunks for more depth of flavor.
- Nuts are optional but add a nice crunch and additional flavor; walnuts or pecans both work well.
