Chunky Chocolate Cookies

Updated March 19, 2024

Introduction

These Chunky Chocolate Cookies deliver an indulgent balance of rich, deep chocolate flavor, melty pockets of chocolate chips, and a satisfying salty crunch from coarsely broken pretzels. The result is a tender, fudge-like crumb with a slight crisp exterior, ideal for chocolate lovers seeking a straightforward yet impressive treat.

Recipe Overview

• Total Time: 25 minutes (prep/cook) + cooling time (5–10 minutes)

• Prep Time: 20 minutes

• Cook Time: 5 minutes

• Yield: 18 large cookies

Ingredients

Dry Ingredients

• ¾ cup (98g) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt

Wet Ingredients

• 1 large egg (room temperature, ~65°F/18°C)

• ¾ cup (150g) granulated sugar

• ½ cup (114g) unsalted butter, melted and slightly cooled (to ~70°F/21°C)

• ½ cup (45g) natural unsweetened cocoa powder

Mix-Ins

• ½ cup (100g) chocolate chips (semi-sweet or dark preferred)

• ½ cup (24g) coarsely broken mini pretzels (or larger pretzel twists, broken into ¼-inch pieces)

Preparation Steps

Step 1: Preheat and Prep Baking Sheet

• Preheat oven to 350°F (175°C) with the rack centered.

• Line a large baking sheet with parchment paper (non-stick recommended) to prevent sticking and ensure easy cleanup.

Step 2: Combine Dry Ingredients

• In a medium bowl, whisk the all-purpose flour, baking soda, and sea salt until thoroughly blended. This ensures even distribution of leavening agents and salt.

Step 3: Cream Egg and Sugar, Then Add Butter and Cocoa

• In a large mixing bowl, add the room-temperature egg and granulated sugar. Whisk vigorously by hand for 1 minute, or until pale yellow, thick, and slightly increased in volume (this creaming step incorporates air for a tender texture).

• Add the melted, slightly cooled butter and unsweetened cocoa powder. Whisk until smooth and homogeneous, with no lumps of cocoa remaining.

Step 4: Fold in Dry Ingredients and Mix-Ins

• Using a flexible spatula, gently fold the dry ingredient mixture into the wet batter in a "Z" or "J" motion. Stop when no flour streaks remain—overmixing develops gluten, leading to a tougher cookie.

• Fold in the chocolate chips and coarsely broken pretzels until evenly distributed throughout the batter.

Step 5: Portion Dough for Baking

• Use a 2-tablespoon cookie scoop (or a rounded dinner spoon) to portion 18 equal mounds of dough onto the prepared baking sheet. Space mounds 2–3 inches apart to allow for even spreading.

• To shape: Use a second spoon to gently push dough off the first spoon onto the sheet. If dough is too soft, chill in the refrigerator for 5–10 minutes to firm up before scooping.

Step 6: Bake and Cool

• Transfer the baking sheet to the preheated oven and bake for 8–10 minutes. The cookies are done when the tops crack and lose their sheen—avoid overbaking (which causes dryness).

• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Pro Tips and Variations

• Halving the Recipe: Reduce all ingredients by half for ~9 cookies. Omit mix-ins if unavailable—they still yield deeply chocolatey, gooey results.

• Freezing Dough: Shape dough into 18 balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time, to preserve pretzel crunch.

• Controlling Spread: For less spreading, lightly press dough mounds into flat disks before baking.

• Pretzel Adjustments: Double pretzels (1 cup) and sprinkle with flaky sea salt (e.g., Maldon) before baking for extra saltiness.

• Mix-In Swaps: Substitute chocolate chips with peppermint chips, white chocolate chips, or dark chocolate chunks.

Storage

• Store cooled cookies in an airtight container at room temperature for up to 3 days.

• For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.

Reader Comments

• "I made these without chocolate chips or pretzels and got 9 big, gooey, deeply chocolatey cookies. They didn’t need any additions!"

• "Skipped pretzels and used peppermint chips—they barely spread! Smush dough slightly before baking."

• "Loved the salty crunch of pretzels and melty chocolate. Yields <20, so enjoy!"

• "Tested freezing dough: baked from frozen, still crispy and delicious. Perfect for holiday cookie boxes!"

Private Note: For cooking convenience, consider adding a "cook mode" feature to prevent screen darkening—many readers find this helpful.