Chunky Chocolate Cookies

Name: Chunky Chocolate Cookies
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 18 cookies
Cuisine: american
Ingredients: 3/4 cup/98 grams all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1 large egg; 3/4 cup/150 grams sugar; 1/2 cup/114 grams unsalted butter, melted; 1/2 cup/45 grams natural unsweetened cocoa powder; 1/2 cup/100 grams chocolate chips; 1/2 cup/24 grams coarsely broken mini pretzels

By Genevieve Ko

Updated March 19, 2024

Chunky Chocolate Cookies — Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.

Total Time: 25 minutes, plus cooling
Prep Time: 20 minutes
Cook Time: 5 minutes
Rating: 5(244)
Notes: Read community notes

Crisp at the edges and soft in the center, this chocolate cookie is lumpy with hooks of broken pretzels and melty chocolate chips. Built on a foundation of beating an egg with sugar until pale and full of tiny bubbles, it combines all the satisfying richness of a brownie with an almost airy lightness. Baking soda also helps lift the dense, dark dough in the oven. Once out, the craggy rounds deliver the irresistible pair of salty crunch and creamy sweetness in the tender, chocolaty cookie. You can switch-up the mix-ins with whatever you like: chocolate chunks, peanut butter chips, toffee bits, nuts or a combination. Just use a cup total for this amount of dough. And do consider keeping the pretzels no matter what else you throw in. Those little hits of salt turn perfectly good cookies into great ones.

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Ingredients

Yield:18 cookies

¾cup/98 grams all-purpose flour
½teaspoon baking soda
½teaspoon fine salt
1large egg
¾cup/150 grams sugar
½cup/114 grams unsalted butter, melted
½cup/45 grams natural unsweetened cocoa powder
½cup/100 grams chocolate chips
½cup/24 grams coarsely broken mini pretzels

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 350 degrees with a rack in the center. Line a sheet pan with parchment paper.
Step 2
Whisk the flour, baking soda and salt in a small bowl.
Step 3
Whisk the egg and sugar in a large bowl until pale yellow and thick, about 1 minute. Add the butter and cocoa, and whisk until smooth.
Step 4
Switch to a flexible spatula and gently stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips and pretzels.
Step 5
Using a dinner spoon, scoop 18 equal mounds of dough onto the pan, using another spoon or your finger to push the dough off the spoon. Space the mounds a few inches apart.
Step 6
Bake until the tops of the cookies crack and just lose their shine, 8 to 10 minutes. Don’t overbake. Cool on the pan. You can eat them hot, but they’re better if they’ve cooled to at least warm. Once at room temperature, they’ll keep for up to 3 days in an airtight container.

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Ratings

5 out of 5

244 user ratings

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Private Notes

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Cooking Notes

Mary B10 months ago

I’ve noticed that many companies that share recipes online have a cook mode button that keeps your screen from going dark when cooking. Any chance NYT is considering adding this very helpful feature ?

High in CO10 months ago

Parchment paper is the biggest asset in baking cookies! Always seemed unnecessary but now I won’t bake without it.

Chef Sweety10 months ago

I used toasted pecans because that's what I had. Added large crystal sea salt on top.

Emily b5 days ago

Why did my cookies spread so much?!

Kendall1 week ago

These are so good. I added flaky sea salt as others suggested and that added salt was what put them over the edge. I did 1/2 toasted pecans and pretzels with dark chocolate chips and one with peppermint (candy cane) and dark chocolate. The candy cane ones spread out significantly while the others held there shape. Any ideas why? Both were delicious regardless, will make again.

Melissa1 week ago

Delicious cookies, followed another commenters recommendation for nuts instead of pretzels ( I did not have any at the time) and the sprinkle of sea salt at the end. They came out amazing and I got an approved sticker for another round from my husband. I did thin sliced blanched almonds, macadamia nuts, and pecans with dark chocolate that was chopped. I put some chocolate pieces on the top of the cookie which helped the sea salt stick on the cookie.

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