Chewy Chocolate Chunk Cookies
Prep time
Cook time
Total time
Recipe type: Cookies - Drop Cookies
Serves: 4 dozen cookies
  • 8 ounces soft butter
  • 1 & ¼ cups light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 & ½ cup toasted, chopped pecans [or walnuts]
  • 8 ounces bittersweet chocolate, chopped into small chunks
  1. These are best if you chill them overnight, but they can be baked right away - in that case, preheat the oven to 350º and line heavy baking sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugars until very light and fluffy.
  3. Beat in the eggs, one at a time, until completely incorporated.
  4. Beat in vanilla and almond extract.
  5. In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
  6. Beat the flour mixture into the butter mixture, just until combined.
  7. Add the pecans and chocolate chunks, and beat again, just until combined.
  8. Remove the bowl from the mixer, and give the dough a few good stirs with a sturdy wooden or metal spoon to ensure the mixture is well combined.
  9. Refrigerate the dough at least 10 to 12 hours, or up to 3 days, to increase the richness of the flavor. Or you can bake them right away.
  10. When ready to bake, remove the dough from the refrigerator for an hour or so, preheating the oven to 350º for the last 10 minutes or so.
  11. Portion the dough onto heavy, parchment lined baking sheets, leaving a couple inches around each cookie. I used a medium scoop, 1 & ½ tablespoon size.
  12. Bake at 350º for about 12 minutes, turning baking sheets halfway though the time. The cookies are done when the edges are nicely browned, and the tops set, but not yet firm. For crunchy cookies, bake another 3 to 4 minutes.
  13. Immediately remove the cookies to a cooling rack, and once cool store in an airtight container. Will keep at room temperature for up to a week - can be stored in the refrigerator or freezer for longer storage.
Recipe by The Creekside Cook at