Super Chunky Chocolate Chip Cookies
Delightful cookies with a soft, chewy center and an abundance of chocolate chips, great for any occasion.
Ingredients
For the Cookie Dough
- 2 ¼ cups all-purpose flour Make sure to spoon and level for accuracy.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened Use room temperature butter.
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips Feel free to substitute with dark or milk chocolate.
- 1 cup chopped nuts (optional) Add walnuts or pecans for a nutty flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt until well blended.
- In another large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined; do not over-mix.
- Fold in the chocolate chips and nuts, if using.
- Using a cookie scoop or tablespoon, drop large amounts of dough onto the prepared baking sheets, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges turn golden. The centers may appear slightly underbaked; they will continue to set as the cookies cool.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For a thicker cookie, chill the dough for about 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.