Super Chunky Cookies

 Made  times

"I added everything I love to the basic cookie and came up with something spectacular!"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 280 cals
Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  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.

Reviews

6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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 ...

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 ...

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

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 Va...

Spectacular is right. Very, very good cookies.

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 chu...

Other stories that may interest you