Chunky Chocolate Nut Cookies

These cookies are everything a cookie lover dreams of—rich, buttery, and packed with chunks of chocolate and toasted nuts. Perfect with a glass of milk, for bake sales, or as a treat to impress friends and family.

Ingredients

Dry Ingredients:

• 2 ½ cups (315g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Wet Ingredients:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) light brown sugar, packed
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract

Mix-ins (the fun part):

• 1 ½ cups (250g) semi-sweet or dark chocolate chunks (or chips if you prefer)
• 1 cup (120g) chopped nuts (walnuts, pecans, hazelnuts, or almonds)
• Optional: ½ cup (40g) shredded coconut or ½ cup (90g) dried fruit (cranberries, cherries) for extra texture

Instructions

1. Prepare the oven and pans

• Preheat your oven to 350°F (175°C).
• Line 2–3 large baking sheets with parchment paper.

1. Mix the dry ingredients

• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

1. Cream the butter and sugars

• In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

1. Add eggs and vanilla

• Beat in eggs, one at a time, then add vanilla. Mix until smooth.

1. Combine dry with wet

• Slowly add the flour mixture into the butter-sugar mixture, mixing on low speed until just combined. Do not overmix.

1. Add the chunky goodness

• Fold in chocolate chunks and nuts (and coconut/dried fruit if using).

1. Scoop and shape

• Using a large cookie scoop (about 3 tbsp), scoop dough onto prepared baking sheets, leaving at least 2 inches of space between cookies.

1. Bake

• Bake for 11–13 minutes, until edges are golden brown but centers look slightly soft (they’ll firm up as they cool).

1. Cool

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Variations

• Double Chocolate → Add ¼ cup cocoa powder to the flour mix and use white chocolate chunks with nuts.
• Nutty Explosion → Mix 3–4 different nuts for extra crunch.
• Sea Salt Finish → Sprinkle flaky sea salt on top before baking for a bakery-style flavor.
• Healthier Twist → Replace half the butter with coconut oil and use whole wheat flour for a rustic taste.

History & Fun Fact

Cookies with chocolate and nuts trace back to the 1930s when Ruth Wakefield invented the first chocolate chip cookie at the Toll House Inn. Adding nuts was a natural upgrade, creating extra crunch and balancing the richness of chocolate. Today, chunky versions are favorites in coffee shops and bakeries worldwide.

Benefits

• Energy Boost – Nuts provide protein and healthy fats.
• Mood Lifter – Chocolate is known to release endorphins.
• Customizable – You can tweak the nuts and chocolate to suit your taste.
• Perfect for Sharing – Makes a big batch, great for family or gatherings.

Serving Ideas

• Enjoy warm with a glass of cold milk.
• Crumble over vanilla ice cream for a sundae topping.
• Gift them in jars tied with ribbon for homemade presents.

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months. Reheat in the oven at 300°F (150°C) for 5–7 minutes.
• Freeze Dough: Scoop dough balls, freeze on a tray, then transfer to a bag. Bake straight from frozen (add 2 minutes to bake time).