Christie Cookies Copycat
Recreate the bakery magic at home with this Christie Cookies Copycat recipe, designed to deliver irresistibly soft and chewy cookies brimming with gooey semi-sweet chocolate chunks. With a buttery base, the perfect balance of sweetness from granulated and brown sugar, and the option to add chopped pecans or walnuts for a nutty crunch, these cookies are bakery-worthy yet easy to make in your own kitchen. Ready in under 30 minutes, they’re perfect for sweet cravings or special occasions. Whether you enjoy them fresh out of the oven with ooey-gooey centers or save them for later, these cookies promise to be a crowd-pleaser. Tags: homemade chocolate chunk cookies, copycat recipes, bakery-style cookies, soft and chewy cookies recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 units large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 cups semi-sweet chocolate chunks
- 1 cup optional: chopped pecans or walnuts
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Fold in the semi-sweet chocolate chunks and chopped nuts (if using) using a spatula.
Using a cookie scoop or a heaping tablespoon, drop rounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as the cookies cool.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 5 days, or freeze for later enjoyment.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 25.6 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
