Super Chunky Cookies
Submitted by ditdit
Super chunky cookies pack four kinds of chocolate plus pecans and English toffee bits into a brown sugar dough. Bakery-style chocolate chip cookies with crispy edges and chewy centers.
YIELD
30 servingsPREP
25 minCOOK
10 minREADY
35 minA Bakery-Style Cookie With Four Kinds Of Chocolate
These super chunky cookies earn their name. Mini semi-sweet chips, milk chocolate chips, bittersweet chunks, and chopped white chocolate all go into the same dough alongside pecans and crushed English toffee bits. Each cookie ends up with pockets of every chocolate variety melting at slightly different rates.
The long creaming step (3 to 4 minutes after the sugars hit the butter) is what gives these cookies their texture. Properly creamed butter and sugar trap air, lift the cookies, and create those crisp edges that fade into a chewy center. Skipping this step or rushing it gives flat, dense, greasy cookies.
The dual-rack baking with a sheet swap halfway through is the bakery trick for even browning. Top racks get more direct radiant heat, bottom racks pull from convection, and switching them at the halfway point evens out the differences.
Pro Tips
- Use room temperature butter, not melted. Soft butter holds the air whipped into it; melted butter gives flat, oily cookies.
- Bring eggs to room temperature first. Cold eggs seize the butter mix into a curdled-looking lump that won’t come back together properly.
- Leave 4½ inches between cookies on the sheet. These spread aggressively, and crowded cookies fuse into one big slab.
- Pull them when the edges are barely browned and the centers still look underdone. They finish setting on the sheet from residual heat.
- Refrigerate the remaining dough between batches as the recipe directs. Warm dough spreads too thin and turns crackly.
Variations
- Swap pecans for walnuts or macadamia nuts.
- Stir in ½ cup oats for a deeper chew and more structure.
- Sprinkle flaky sea salt on each cookie just before baking for the salty-sweet bakery look.
Ingredients
Directions
Position one oven rack in the top and another in the bottome third of the oven and preheat to 350℉ (180℃).
In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended.
In the 4½-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter for 30 seconds at medium speed, until creamy.
Add the sugars and continue beating for 3 to 4 minutes, until the mixture is light in texture and color.
Scrape down the sides of the bowl with a rubber spatula.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla.
At low speed, beat in the flour mixture one third at a time, scraping down the sides of the bowl after each addition.
Using a wooden spoon, stir in all the chocolate chips, the bittersweet chocolate and white chocolate.
Stir in the pecans and toffee bits.
The dough will be very stiff.
Drop the dough by slightly rounded tablespoonfuls onto 2 ungreasedbaking sheets, leaving about 4½ inches between the cookies.
Refrigerate the remaining dough.
Bake the cookies for 10 to 13 minutes, or until the cookies are set and the edges are very lightly browned.
Switch the positions of the baking sheets halfway through the baking time for even browning.
Cool the cookies on the baking sheets on wire racks for 1 to 2 minutes.
Using a metal spatula, transfer the cookies to wire racks to cool completely.
Repeat with the remaining dough.
The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month.
4½ dozen cookies
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