If you’ve ever craved the ultimate bakery-style treat, these Chunky Cookies will absolutely make your day. Imagine sinking your teeth into a cookie that’s thick, soft in the middle, packed to the brim with melting pools of chocolate and crunchy, toasted nuts. Each bite is a delightful mix of textures and rich flavors, making these cookies stand out from all the rest. Whether you’re baking for a special gathering or just treating yourself, you’ll love how these Chunky Cookies come together with simple ingredients and a no-fuss method that delivers incredible results every single time.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Chunky Cookies is how a handful of classic baking staples combine into something truly spectacular. Every ingredient here plays an essential part, from buttery richness to that signature chew, and of course, the intense bursts of chocolate in every bite.
- 1 cup unsalted butter, softened: Essential for richness and creating that perfectly tender, almost melt-in-your-mouth texture.
- 1/2 cup granulated sugar: Provides just the right amount of sweetness and helps the cookies bake up golden on the edges.
- 1 cup brown sugar, packed: Adds moisture, chewiness, and a subtle caramel flavor that takes these cookies over the top.
- 2 large eggs: The key to binding it all together and giving your cookies a lift.
- 2 teaspoons vanilla extract: Infuses the dough with warmth and complexity—don’t skip it.
- 2 3/4 cups all-purpose flour: Gives the cookies their sturdy thickness so they don’t spread too much as they bake.
- 1 teaspoon baking soda: Ensures just the right rise without making the cookies cakey.
- 1/2 teaspoon salt: Balances the sweetness and enhances every other flavor.
- 1 1/2 cups semisweet or dark chocolate chunks: Big, melty pockets of chocolate are what make Chunky Cookies truly unforgettable.
- 1 cup chopped walnuts or pecans (optional): For those who love a little crunch and nutty depth in every bite.
- 1/2 cup mini chocolate chips or white chocolate chips (optional): Adds even more decadence, and pools of melty chocolate throughout.
How to Make Chunky Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep cleanup quick and easy, and to make sure your Chunky Cookies slide right off without sticking. Getting the pans ready in advance ensures you can move seamlessly from scooping dough to baking without any stress.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer (or plenty of elbow grease) to cream them together until the mixture is light, fluffy, and noticeably paler—usually about 2-3 minutes. This step aerates the butter and helps give your cookies that irresistible soft-in-the-middle texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Don’t rush here—fully incorporating each egg keeps your dough nice and smooth. Then, mix in the vanilla extract. You’ll notice your dough start to look creamy and beautifully aromatic at this point.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees an even distribution of the leavening agent and salt and prevents any unpleasant pockets in your finished Chunky Cookies. Once mixed, gradually add the dry ingredients to your wet mixture, stirring just until combined for tender cookies.
Step 5: Fold in the Good Stuff
Now the magic happens. Gently fold in the chocolate chunks, nuts (if using), and any extra chocolate chips or white chocolate chips. Don’t overmix at this point; just stir until everything is evenly dotted throughout the dough. This step is where Chunky Cookies really earn their name.
Step 6: Scoop and Bake
For that bakery-style look and ultra-chunky texture, use a large scoop (about 3 tablespoons per cookie) and heap big mounds of dough onto your lined baking sheets, leaving plenty of space in between. Bake for 11–13 minutes, watching carefully after 11 minutes—the edges should turn golden, but the centers will still look soft and slightly underdone, which is exactly what you want.
Step 7: Cool and Enjoy
Once your Chunky Cookies are out of the oven, let them cool on the baking sheet for about 5 minutes. This lets them set up just enough so they’re easy to move. Transfer each warm cookie to a wire rack to finish cooling (if you can wait that long!), then enjoy the lovely mix of gooey chocolate, tender center, and crisp edges.
How to Serve Chunky Cookies
Garnishes
If you want to elevate your Chunky Cookies, sprinkle a little flaky sea salt on top while they’re still warm for an irresistible sweet-and-salty finish. A light dusting of powdered sugar or a drizzle of melted chocolate is also fun for special occasions.
Side Dishes
Classic and cozy, a tall glass of cold milk is the ultimate partner to these cookies, but you can also serve them with fresh berries or a scoop of vanilla ice cream. For a grown-up twist, try pairing Chunky Cookies with rich coffee or a smooth espresso.
Creative Ways to Present
Stack your Chunky Cookies high on a rustic cake stand for a bakery vibe at home, or wrap a few in parchment paper and twine for a heartfelt edible gift. For parties, you can even sandwich ice cream between two cookies for unforgettable DIY cookie sandwiches.
Make Ahead and Storage
Storing Leftovers
To keep your Chunky Cookies tasting freshly baked for days, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days—if they last that long!
Freezing
Both the baked Chunky Cookies and the raw dough freeze beautifully. For baked cookies, let them cool completely, then seal them in a freezer bag for up to three months. To freeze the dough, scoop individual cookie portions onto a tray, freeze until firm, then transfer to a bag—just bake straight from frozen, adding a minute or two to the bake time.
Reheating
Revive day-old or frozen Chunky Cookies by popping them into a 300°F (150°C) oven for 3–5 minutes, or give them a quick zap in the microwave for 10 seconds. Warm cookies will regain their gooey chocolate pockets and freshly baked aroma.
FAQs
What makes a cookie “chunky”?
It’s all about the add-ins and the thickness! Generous heaps of chocolate and nuts help give Chunky Cookies their signature texture, while using more flour and a larger scoop ensures each cookie bakes up thick and substantial rather than thin and crisp.
Can I make Chunky Cookies without nuts?
Absolutely! The nuts are totally optional. If you prefer a pure chocolate experience, simply leave them out or swap in something fun like toffee pieces or crushed pretzels instead.
Why do I need to chill the dough?
Chilling the dough for 30 minutes helps prevent spreading in the oven, resulting in even thicker, bakery-worthy Chunky Cookies. It also lets the flavors meld and gives you chewier centers.
Can I customize the mix-ins?
Have fun playing with different additions! Besides chocolate chunks and nuts, you can stir in dried cranberries, caramel bits, peanut butter chips, or even pastel M&Ms to suit the season or your sweet tooth.
How do I get perfectly sized cookies?
For impressive, uniform Chunky Cookies, use a large cookie scoop or measure out the dough with a 3-tablespoon measure. This ensures they bake evenly and are satisfyingly thick every time.
Final Thoughts
There’s something so special about baking and sharing a fresh batch of Chunky Cookies, especially when each one is thick, gooey, and overflowing with chocolate goodness. I hope you’ll give this recipe a spot in your favorite desserts rotation and share it with the people you love—after all, everyone deserves a cookie this delightful.
Print
Chunky Cookies Recipe
- Total Time: 28 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in these bakery-style Chunky Cookies that are loaded with chocolate chunks and optional nuts for a delightful crunch. These thick, chewy cookies are perfect for satisfying your sweet tooth cravings.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Additional Mix-Ins (Optional):
- 1 1/2 cups semisweet or dark chocolate chunks
- 1 cup chopped walnuts or pecans
- 1/2 cup mini chocolate chips or white chocolate chips
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 the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in mix-ins: Fold in the chocolate chunks, nuts, and additional chips if using.
- Scoop and bake: Scoop large balls of dough (about 3 tablespoons each) onto the prepared baking sheets. Bake for 11–13 minutes, or until the edges are golden but the centers are still soft.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill the dough for 30 minutes before baking for extra thick cookies.
- You can customize mix-ins with toffee bits, dried fruit, or M&Ms.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
