Super Chunky Cookies Recipe -

Super Chunky Cookies

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"I added everything I love to the basic cookie and came up with something spectacular!"

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  1. Position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees F (175 degrees C).
  2. In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2005

I made a few small changes in this recipe and they came out pretty good. I ran out of butter so I used a 1/2 c of shortening and a 1/2 c butter, I added 1/2 t of butter pecan extract along with the vanilla, and I somehow didn't have any semisweet chocolate chips in the house (a travesty, I know) so I ended up only using milk chocolate, white chocolate, and dark chocolate chunks in addition to the toasted pecans and toffee bits. There was so much stuff in the batter that I thought an ice cream scoop would suffice to scoop them out, and they turned out like big coffee shop cookies. Pretty tasty, but nothing way out of this world.

Most Helpful Critical Review
Mar 07, 2005

ok nothing special, tastes like any other cookie --- Sorry!


6 Ratings

Jul 26, 2005

These are the best cookies ever! I followed some of the other users' alterations and added some of my own for even better results. I substituted the following: 1 tsp. butter nut flavoring and 1 tsp. vanilla (instead of 2 tsp. vanilla), semi-sweet instead of bittersweet chunks, add 1/2 c. toasted walnuts, use a whole bag of toffee bits and add 1 c. toasted coconut. I also used Scharfenberger and El Rey chocolate for the chunks and Ghiradelli for the chips. Next time I'm going to try adding macadamia nuts!

May 04, 2004

I am amazed that more people have not tried this recipe. I have people placing orders and paying me for these cookies. I did vary the recip though. Instead of using vanilla extract, I used Vanilla Butter Nut flavoring by McCormick (much richer taste). I also didn't use bittersweet chunks but used semisweet chunks. I also tend to be pretty heavy handed on the toffee chips. Additionally, I used walnuts and pecans. This is a great recipe!!

Oct 17, 2003

Spectacular is right. Very, very good cookies.

Nov 23, 2012

It is a family favorite of ours for many years!! If you double the recipe, you just add a package of each type of chocolate and of the toffee tibbits. I replaced the squares by the Hershey's chunks package. Much quicker than cutting the chocolate into pieces! I do the same for the white chocolate. The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month. We just pop them out of the freezer and re-heat in microwave for 6 sec each cookie. :)


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  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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