Attention all chocolate enthusiasts: prepare to embark on a culinary adventure that will satisfy your sweet tooth and leave you craving more. This comprehensive guide presents a delectable range of chunky chocolate cookies, each with its unique twist on this classic treat. From the traditional and comforting to the innovative and indulgent, these recipes cater to every taste preference and dietary requirement.
Embrace nostalgia with the classic chunky chocolate cookie recipe, where simplicity meets perfection. For a rich and decadent experience, indulge in the double chocolate chunk cookies, where every bite bursts with chocolatey goodness. If you prefer a hint of sophistication, the espresso chocolate chunk cookies offer a delightful blend of coffee and chocolate flavors.
Those seeking a healthier alternative will find solace in the gluten-free chunky chocolate cookies, which deliver the same irresistible taste without compromising on dietary restrictions. Vegans can rejoice with the vegan chunky chocolate cookies, a plant-based delight that proves indulgence can be compassionate. And for a touch of culinary creativity, the bacon chocolate chunk cookies offer a surprising yet harmonious combination of sweet and savory flavors.
Each recipe is meticulously crafted with detailed instructions, ensuring baking success even for novice bakers. Step-by-step guides, ingredient lists, and baking times are all provided to guarantee a hassle-free baking experience. Indulge your senses with a batch of these heavenly chunky chocolate cookies, perfect for sharing with loved ones or savoring all to yourself.
CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES
These cookies, pairing chocolate with cinnamon, take cues from classic Mexican flavors and go wonderfully with scoops of ice cream. You can also make bite-size cookies by rolling the dough into smaller balls.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
- Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.
CHUNKY CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES
A convenient way to make thumbprint cookies! Just like the classics, these chocolate cookie treats have a pocket to hold peanut butter filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Stir cookie mix, oil, water and egg with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.)
- Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Press thumb deeply in center of each.
- Bake 8 to 10 minutes or just until set. Cool 1 minute before removing from cookie sheet. Fill each thumbprint with about 1/2 teaspoon peanut butter.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 65 mg
CHUNKY CHOCOLATE CHIP COOKIES
My friends go crazy about these; I hope yours will too. I use almond bark instead of semi-sweet baking chocolate.
Provided by Dani Jean
Categories Dessert
Time 30m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F . Grease and flour a cookie sheet.
- In large bowl, cream butter with both sugars until light and fluffy.
- Add eggs and continue beating 1 minute.
- Combine dry ingredients and gradually add to batter, beating at low speed.
- Mix in chocolate chips, chocolate chunks and almond extract.
- Drop small spoonfuls of batter onto cookie sheet and bake 10 minutes.
- When done, carefully transfer cookies to wire racks and let cool.
CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES
Thease are DELISCIOUS! The best cookies I've ever eaten. Much better than any manufactured, although you'd that they were. I just had to share them. This recipe makes a lot of cookies for large groups or special occasions. You can cut ingredients in half to make two dozen instead. I hope that you like them as much as I do
Provided by Lady Di Shea
Categories Dessert
Time 20m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180C).
- Grease cookie sheet with vegetable oil.
- Cream together margarine, peanut butter, and sugars until mixture is smooth and fluffy.
- In seperate bowl combine flour, cocoa and baking soda.
- Add flour mixture to sugar mixture gradually, stirring in until well blended.
- (Mixture should be firm).
- Fold chocolate chips into batter until chips are evenly spread throughout.
- Spoon out level tablespoon and roll batter into a ball with palms of hand.
- Drop ball on cookie sheet and lightly press down with palm.
- Use fork to spread batter a little flatter (This will make cookie nice and round).
- Bake for 10-12 minutes (until cookies are slightly brown around edges).
- Let cool aaprox.
- 10-15 minutes.
- Remember to re-grease pan a little between patches.
CHUNKY CHOCOLATE CHIP PEANUT BUTTER COOKIES
Make and share this Chunky Chocolate Chip Peanut Butter Cookies recipe from Food.com.
Provided by Aroostook
Categories Drop Cookies
Time 18m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375F Sift flour, baking soda, cinnamon and salt in a small bowl Cream sugars, butter and peanut butter in a large bowl Beat in egg and vanilla Gradually beat in flour mixture Stir in chocolate bits and peanuts.
- Drop teaspoons of dough on a greased baking sheet Press down slightly Bake for 7-10 minutes Edges will be set but the middles will still be soft.
- Cool on baking sheet for about 3 min.
- Remove to wire racks until cooled completely.
DUNCAN HINES CHUNKY CHOCOLATE COOKIES RECIPE - (3.8/5)
Provided by KSmitherman
Number Of Ingredients 7
Steps:
- Preheat oven to 350 Place cake mix, eggs, melted butter, brown sugar and vanilla in large bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and pecans. Drop by level measuring tablespoons onto greased baking sheets. Bake for 12 minutes for chewy cookies or 14 for crisp cookies. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.
CHUNKY BANANA CHOCOLATE CHIP WALNUT COOKIES
Steps:
- Preheat oven to 350. In a large mixing bowl, cream butter and mashed banana on high until thoroughly mixed. Gradually add peanut butter, eggs (one at a time), almond extract and both kinds of sugar. Continue to beat on high until smooth. In a medium mixing bowl, combine flour, baking soda and salt. Add to wet ingredients slowly, 1/2 cup at a time, mixing all the while. Stir in chocolate chips and walnuts. Drop by heaped tablespoon fulls onto ungreased cookie sheets and bake 12-15 minutes until golden brown. Leave on cookie sheets about 2 minutes after removing from oven, then allow to cool completely on cooling rack.
CHUNKY CHOCOLATE FUDGE COOKIES (USING CAKE MIX)
Found this recipe while I was digging around the internet looking for cake mix cookie recipes. Sounded really YUM and is apparently no longer available on the cake mix box it was originally published on, so I thought I'd share it here. Will definitely be making this one soon!
Provided by Amanda Camden-Spina
Categories Chocolate
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350f.
- 2. Blend first 5 ingredients. Add chips and nuts.
- 3. Drop dough by teaspoonful, one inch apart, onto greased or lined baking sheet.
- 4. Bake 12-14 minutes. (12 for soft, 14 for crispy.)
- 5. Arrange on racks to cool. Enjoy with a big ol' glass of milk!
CHUNKY CHOCOLATE CHIP COOKIES
Using canola oil instead of butter slashes sat fat, while switching to whole whole wheat flour, plus adding oats, doubles the fiber. The result: a crunchy cookie with a chewy center. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 22m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
- Cover and chill dough at least 15 minutes. Mean while, heat oven to 375. Line 2 baking sheets with parchment paper .
- Shape dough into 16 balls (1/4 scant cup each) with hands, using a little pressure. Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3" in dibmeter, allowing about 2" between patties for slight spreading.
- Bake 7-10 minutes or until desired browness (do not overbake), switching position of sheets halfway through. Let cool a few minutes before moving to rack to cool completely.
CHUNKY WHITE CHOCOLATE CRANBERRY COOKIES
Steps:
- 1) Preheat oven to 350°F. Line a baking sheet with parchment paper. 2) In an electric mixer, cream butter, sugar and brown sugar together on medium speed. Add the egg and vanilla, beating until fluffy. 3) On low speed, add the flour, baking soda, salt, white chocolate and cranberries, mising just until the flour disappears. Do not overmix. 4) Drop heaping tablespoons of batter on prepared baking sheet. Bake 10-12 minutes, just until the edges begin to brown. Cool cookies on a wire rack. Yield: 16 large or 2 1/2 doz. medium cookies
CHUNKY CHOCOLATE COOKIES
Steps:
- Place cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and pecans. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 for 12 minutes for chewy cookies or 14 minutes for crisp cookies.
Tips:
- Softened Butter: Use room temperature butter to ensure that your cookies spread properly. Cold butter will make the cookies dense and hard.
- Chilling the Dough: Chilling the cookie dough before baking helps to prevent the cookies from spreading too much and keeps the chocolate chunks from melting too quickly.
- Use High-Quality Chocolate: The chocolate is the star of these cookies, so use a good quality chocolate that you enjoy the taste of. You can use dark, milk, or white chocolate, or a combination of all three.
- Don't Overmix the Dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
- Bake the Cookies Until the Edges Are Golden Brown: The centers of the cookies should still be slightly soft when you take them out of the oven. They will continue to set as they cool.
Conclusion:
These chunky chocolate cookies are the perfect treat for any chocolate lover. They're soft and chewy with a rich chocolate flavor. The addition of chocolate chunks makes them extra special. These cookies are sure to be a hit at your next party or gathering.
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