Chunky Chewy Choc Chip Cookies
Indulge your sweet tooth with these irresistibly *Chunky Chewy Choc Chip Cookies*, the perfect blend of crispy edges and soft, gooey centers. Bursting with semi-sweet chocolate chips and optional chunks of dark chocolate for extra decadence, this recipe delivers bakery-style cookies made right in your kitchen. Using a rich combination of brown sugar and softened butter, these cookies achieve a deep caramel flavor and ultra-chewy texture that cookie lovers crave. Ready in under 30 minutes and yielding two dozen generously sized treats, these cookies are your ideal companion for a cozy evening or a crowd-pleasing dessert. Serve them warm with a cold glass of milk or store leftovers (if there are any!) for up to a week. Perfect for bake sales, celebrations, or everyday snacking, this is the ultimate chocolate chip cookie experience you won’t want to miss!
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Recipe Information
Ingredients
- 230 grams Unsalted butter, softened
- 200 grams Brown sugar
- 150 grams Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 320 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 300 grams Semi-sweet chocolate chips
- 100 grams Chopped dark chocolate (optional)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula or on the lowest speed of your mixer. Mix until just combined—do not overmix.
Fold in the semi-sweet chocolate chips and chopped dark chocolate (if using). Ensure the chocolate is evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough (or use a medium cookie scoop) and place them onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm with a glass of milk or store in an airtight container for up to a week. Enjoy!
Nutrition Facts
Calories |
4870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.9 g | 301% | |
| Saturated Fat | 143.1 g | 715% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 638.6 g | 232% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 371.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 387 mg | 30% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1528 mg | 33% | |
*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.
