Best 4 Super Chunky Cookies Recipes

SUPER CHUNKY COOKIES

Steps:

• In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° until lightly browned, 10-12 minutes. Cool for 2-3 minutes before removing to wire racks to cool completely.

SUPER CHUNKY TRAIL MIX COOKIES (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 375°F. In large bowl, beat sugars, peanut butter, butter, vanilla and eggs with electric mixer on medium speed until creamy. Stir in flour, oats, baking powder and baking soda until well blended. Stir in candies, peanuts and raisins.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart; flatten slightly with bottom of drinking glass.
• Bake 8 to 9 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely; store tightly covered.

SUPER-CHUNKY COOKIES

Steps:

• 2 cups assorted mix-ins (such as holiday M&Ms, toffee bits, shredded coconut, peanut butter chips and/or white chocolate chunks)
• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda and salt into a large bowl. In a separate large bowl, whisk the melted butter, brown sugar, cocoa powder, eggs and vanilla until combined. Stir in the flour mixture with a wooden spoon until just incorporated, then stir in the chocolate chips and assorted mix-ins.
• Drop tablespoonfuls of dough about 3 inches apart on the prepared baking sheets; smooth the tops with damp fingers. Bake, switching the pans halfway through, until puffed and set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

SUPER CHUNKY COOKIES

Steps:

• Position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees F (175 degrees C).
• In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended.
• In a medium size bowl, beat the butter for 30 seconds at medium speed until creamy. Add the sugars and continue beating for another 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 a third at a time, scraping down the sides of the bowl after each addition. Using a wooden spoon, stir in all of the chocolate chips, bittersweet chocolate and white chocolate. Stir in pecans and toffee bits. The dough will be very stiff.
• Drop the dough by slightly rounded tablespoonfuls onto 2 ungreased baking sheets, leaving about 1 1/2 inches between the cookies. Refrigerate the remaining dough. Bake the cookies for 11 to 13 minutes, or until the cookies are set and the edges are lightly browned; switch the positions of the baking sheets halfway through baking time for even browning.
• Cool the cookies on the baking sheets on wire racks for 1 to 3 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely. Repeat with the remaining dough.