Super Chunky Cookies Recipe

5 10 12
Super Chunky Cookies Recipe
Super Chunky Cookies Recipe photo by Taste of Home
Publisher Photo

Super Chunky Cookies Recipe

Read Reviews
5 10 12
Publisher Photo
Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean.—Rebecca Jendry, Spring Branch, Texas
MAKES:
78 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
78 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter-flavored shortening
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup vanilla or white chips
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 3/4 cup English toffee bits or almond brickle chips
  • 1/2 cup chopped pecans

Directions

In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely. Yield: 6-1/2 dozen.
Originally published as Super Chunky Cookies in Country Woman January/February 2001, p19

Nutritional Facts

1 each: 115 calories, 7g fat (3g saturated fat), 10mg cholesterol, 48mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1/2 cup butter-flavored shortening
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup vanilla or white chips
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 3/4 cup English toffee bits or almond brickle chips
  • 1/2 cup chopped pecans
  1. In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
  2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely. Yield: 6-1/2 dozen.
Originally published as Super Chunky Cookies in Country Woman January/February 2001, p19

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Reviews forSuper Chunky Cookies

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MY REVIEW
gigisjewels User ID: 3915324 270006
Reviewed Jul. 26, 2017

"Bravo! A new favorite! For My Grand-Jewels, I substituted Bitter sweet chocolate for Mini-baking M & M's and omitted Pecans. The rest of us Love it just as written."

MY REVIEW
jeribitney User ID: 4042223 269341
Reviewed Jul. 11, 2017

"These were incredible, and I will make them again and again. I upped the amount of vanilla chips and left out the bittersweet."

MY REVIEW
afschaak User ID: 4514466 268115
Reviewed Jun. 19, 2017

"I loved the combination of using shortening and butter. I used butter flavored Crisco shortening. I think it made a nice, rich dough and helped hold the shape of the cookies better. I didn't have any toffee bits but I will put them in next time. They were delicious even without the toffee bits! A new favorite cookie!"

MY REVIEW
Brenda2772 User ID: 2165447 264286
Reviewed Apr. 4, 2017

"Quite nice. I enjoyed that it was chewy but crisp when you bit into it. I didn't have the required chips on hand. I used: Ghirardelli bittersweet baking chips (larger sized), dark chocolate morsels, mini chocolate chips and left over milk chocolate chips along with the toffee and nuts. Good over-all flavor, the base dough would be a good starter for other cookies."

MY REVIEW
jetluvs2cook User ID: 1675049 261304
Reviewed Feb. 14, 2017

"Can't go wrong with a good chocolate chip cookie!!! Made these for my hubby for Valentines Day!!"

MY REVIEW
rach2826 User ID: 8385834 258312
Reviewed Dec. 18, 2016

"What can I use instead of shortening?"

MY REVIEW
DDPLoeches User ID: 1536323 256630
Reviewed Nov. 10, 2016

"After I got started on these cookies, I realized that I didn't have toffee bits or white chocolate chips, so I used 2 cups of chocolate chips and about 1/2 cup each of butterscotch and peanut butter chips. Yum!"

MY REVIEW
eep2750 User ID: 8271682 228751
Reviewed Jun. 30, 2015

"We make these ALL of the time. They are so amazing. We often leave out the nuts for fussy guests and you don't miss a thing."

MY REVIEW
kramerstacey15 User ID: 5709757 29221
Reviewed Dec. 20, 2011

"Nice and chewy. They turned out exactly like the picture. Make sure you use a sturdy spoon to stir in all the chips."

MY REVIEW
503linda48 User ID: 5639221 27939
Reviewed Nov. 28, 2010

"these cookies are a big hit. I have made them three times and have never been disappointed."

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