Super Chunky Chocolate Chip Cookies
Delightful treats combining sweet chocolate and buttery dough in a chunky form with a perfect balance of chewy and crispy textures.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs Use room temperature eggs
Mix-Ins
- 2 cups chocolate chips (mix of semi-sweet and dark)
- 1 cup chopped nuts (optional) Can include walnuts or pecans
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, baking soda, and salt. Set aside.
- In a separate bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Slowly add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in the chocolate chips and nuts (if using) to ensure they are evenly distributed.
Baking
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
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Notes
For best results, use room temperature ingredients and let the dough rest for at least 30 minutes before baking. Experiment with chocolate chip varieties and additional fillings for unique flavors.