These Super Chunky Cookies are the ultimate comfort food, combining the richness of British-style baking with hearty American textures. The dough is packed with mini semisweet chocolate chips, crunchy English toffee bits, and coarsely chopped pecans, creating a complex flavor profile that balances sweet, salty, and nutty notes. The result is a cookie that is crisp on the edges but remains soft, chewy, and dense in the center. Perfect for afternoon tea, holiday gatherings, or simply satisfying a serious sweet tooth, these cookies are a crowd-pleaser that feels luxurious yet homemade. They pair beautifully with a warm mug of coffee or a glass of cold milk.
Super Chunky Cookies
Description
These Super Chunky Cookies are the ultimate comfort food, combining the richness of British-style baking with hearty American textures. The dough is packed with mini semisweet chocolate chips, crunchy English toffee bits, and coarsely chopped pecans, creating a complex flavor profile that balances sweet, salty, and nutty notes. The result is a cookie that is crisp on the edges but remains soft, chewy, and dense in the center. Perfect for afternoon tea, holiday gatherings, or simply satisfying a serious sweet tooth, these cookies are a crowd-pleaser that feels luxurious yet homemade.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC). Position one rack in the top third and another in the bottom third of the oven.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
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Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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With the mixer on low speed, gradually add the flour mixture, beating just until combined. Do not overmix.
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Stir in the mini semisweet chocolate chips, milk chocolate chips, bittersweet chocolate chunks, white chocolate, pecans, and toffee bits until evenly distributed. The dough will be very stiff.
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Drop the dough by slightly rounded tablespoonfuls onto ungreased baking sheets, spacing them about 2 inches apart.
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Bake for 11 to 13 minutes, or until the edges are golden brown but the centers still look slightly soft. Rotate sheets halfway through baking for even browning.
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Cool the cookies on the baking sheets on wire racks for 1 to 2 minutes.
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Using a metal spatula, transfer the cookies to wire racks to cool completely.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1790.7kcal
- % Daily Value *
- Total Fat 73.6g114%
- Saturated Fat 43.3g217%
- Cholesterol 315.5mg106%
- Sodium 730.7mg31%
- Total Carbohydrate 254.1g85%
- Dietary Fiber 10.7g43%
- Sugars 132.5g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months.
Dough Storage: You can refrigerate the remaining dough for up to 3 days or freeze it for up to 3 months. Let chilled dough sit at room temperature for 5-10 minutes before scooping if it is too stiff.
Ingredient Variations: Feel free to swap the pecans for walnuts or almonds. You can also adjust the chocolate mix by using all dark chocolate or adding butterscotch chips instead of toffee bits.
Tip: For extra chewy cookies, ensure your butter is softened but not melted, and do not overmix the dough once the flour is added.
