Bakery-Style Chunky Chocolate Chip and Nut Cookies
Bakery-Style Chunky Chocolate Chip and Nut Cookies
Ingredients
For the Cookie Dough
- 7/8 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, beaten
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
For the Inclusions
- 1/2 cup almonds, chopped
- 1/2 cup walnuts, chopped
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chocolate chunks, chopped
Instructions
- 1
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Cream together with a spatula or electric mixer until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 2
Gradually add the beaten large eggs to the butter-sugar mixture, whisking well after each addition until the eggs are fully incorporated and the batter is smooth.
⏱️ 2 min
- 3
Sprinkle the salt over the wet mixture. Add the all-purpose flour. Gently mix with a spatula until a cohesive, thick cookie dough forms. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 3 min
- 4
Fold in the chopped almonds, chopped walnuts, semi-sweet chocolate chips, and chopped chocolate chunks using a spatula until they are evenly distributed throughout the dough.
⏱️ 2 min
- 5
Preheat your oven to 375°F. Line a large baking sheet with parchment paper to prevent sticking.
⏱️ 5 min•🌡️ 375
- 6
Scoop and roll portions of the dough (about 1/4 cup each for large cookies) into uniform balls. Place them on the prepared baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading.
⏱️ 5 min
- 7
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are still slightly soft and gooey. Baking time may vary depending on your oven and cookie size.
⏱️ 15 min•🌡️ 375
- 8
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery-Style Chunky Chocolate Chip and Nut Cookies
Ingredients
For the Cookie Dough
- 7/8 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, beaten
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
For the Inclusions
- 1/2 cup almonds, chopped
- 1/2 cup walnuts, chopped
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chocolate chunks, chopped
Instructions
- 1
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Cream together with a spatula or electric mixer until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min - 2
Gradually add the beaten large eggs to the butter-sugar mixture, whisking well after each addition until the eggs are fully incorporated and the batter is smooth.
⏱️ 2 min - 3
Sprinkle the salt over the wet mixture. Add the all-purpose flour. Gently mix with a spatula until a cohesive, thick cookie dough forms. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 3 min - 4
Fold in the chopped almonds, chopped walnuts, semi-sweet chocolate chips, and chopped chocolate chunks using a spatula until they are evenly distributed throughout the dough.
⏱️ 2 min - 5
Preheat your oven to 375°F. Line a large baking sheet with parchment paper to prevent sticking.
⏱️ 5 min•🌡️ 375 - 6
Scoop and roll portions of the dough (about 1/4 cup each for large cookies) into uniform balls. Place them on the prepared baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading.
⏱️ 5 min - 7
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are still slightly soft and gooey. Baking time may vary depending on your oven and cookie size.
⏱️ 15 min•🌡️ 375 - 8
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
⏱️ 5 min