These Super Chunky Cookies are a celebration of texture and flavor, combining the classic comfort of chocolate chip cookies with the added crunch of pecans and the caramel sweetness of English toffee bits. The dough is enriched with both granulated and brown sugars, creating a cookie that is crisp at the edges and incredibly soft in the center. Loaded with mini semisweet chocolate chips, chunks of bittersweet and white chocolate, these treats offer a complex chocolate experience in every bite. Perfect for pairing with a glass of cold milk or a cup of coffee, they are an indulgent dessert suitable for holiday gatherings, potlucks, or simply satisfying a sweet craving on a lazy afternoon.
Super Chunky Cookies
Description
These Super Chunky Cookies are a celebration of texture and flavor, combining the classic comfort of chocolate chip cookies with the added crunch of pecans and the caramel sweetness of English toffee bits. The dough is enriched with both granulated and brown sugars, creating a cookie that is crisp at the edges and incredibly soft in the center. Loaded with mini semisweet chocolate chips, chunks of bittersweet and white chocolate, these treats offer a complex chocolate experience in every bite. Perfect for pairing with a glass of cold milk or a cup of coffee, they are an indulgent dessert suitable for holiday gatherings, potlucks, or simply satisfying a sweet craving on a lazy afternoon.Ingredients
Directions
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Position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees F (177°C).
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In a medium bowl, whisk together the flour, baking soda, and salt until thoroughly blended.
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In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the softened butter for 30 seconds at medium speed until creamy.
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Add the granulated sugar and brown sugar; beat for 3 to 4 minutes until the mixture is light in texture and color.
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Scrape down the sides of the bowl with a rubber spatula.
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Add the eggs one at a time, beating well after each addition.
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Beat in the vanilla extract.
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With the mixer on low speed, beat in the flour mixture a third at a time, scraping down the sides of the bowl after each addition.
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Using a wooden spoon or spatula, stir in the mini semisweet chocolate chips, milk chocolate chips, bittersweet chocolate chunks, and white chocolate.
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Stir in the chopped pecans and English toffee bits.
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Drop the dough by slightly rounded tablespoonfuls onto 2 ungreased baking sheets, leaving about 1 1/2 inches between the cookies.
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Refrigerate the remaining dough while baking the first batch.
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Bake the cookies for 11 to 13 minutes, or until set and the edges are very lightly browned; switch the positions of the baking sheets halfway through baking.
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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.
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Repeat the baking process with the remaining dough.
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: The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month.
Dough Consistency: The dough will be very stiff due to the high volume of mix-ins. If it is too difficult to scoop, you can chill the dough for 15 minutes to firm it up slightly.
Ingredient Substitution: If English toffee bits are unavailable, you can substitute with chopped Heath bars or caramel bits.
