Super Chunk Cookies
Super Chunk Cookies are rich, chocolatey treats loaded with nuts, butter chips, and chunks of milk chocolate, perfect for satisfying sweet cravings and sharing with friends.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine butter, sugar, light brown sugar, and vanilla; mix well.
- Add eggs; beat well.
- Combine all-purpose flour, baking soda, and salt.
- Gradually beat the dry mixture into the wet mixture.
- Stir in butter chips, milk chocolate chunks, and nuts.
- Drop by teaspoonfuls onto a cookie sheet sprayed with Pam.
- Bake for 8 to 10 minutes or until golden brown.
- Let cool and remove from the sheet.
Tips & Substitutions
For a chewier cookie, consider slightly underbaking them; they will continue to firm up as they cool. You can substitute the butter chips with white chocolate chips or even caramel bits for a different flavor. If you prefer nut-free cookies, simply omit the nuts or replace them with seeds like sunflower or pumpkin for added crunch. Using high-quality chocolate chunks elevates the overall taste.
Serving Suggestions
These Super Chunk Cookies are best enjoyed warm, perhaps with a glass of cold milk or a scoop of vanilla ice cream on the side. They also pair beautifully with Easy Creamy Potatoes for a fun dessert after a hearty meal. For an extra touch, sprinkle some sea salt on top just before baking to enhance the flavors.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, simply pop them in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Super Chunk Cookies contains roughly 37 calories, with 0g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 831mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You might want to use a mix of both flours to retain a lighter cookie while still adding some whole grain nutrition.
What can I use as a substitute for eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will keep the texture moist, but it may alter the flavor slightly. Another option is to use a flaxseed meal mixed with water, which also works well in baking.
How can I make these cookies gluten-free?
To make gluten-free Super Chunk Cookies, substitute all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the other ingredients, like baking soda and chocolate chunks, are also gluten-free. This way, you can enjoy a delicious treat without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).