Chunky Chocolate Cookies
Updated March 19, 2024
- Total Time
- 25 minutes, plus cooling
- Prep Time
- 20 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
Ingredients
- 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
Nutritional analysis per serving (18 servings)
140 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 2 grams protein; 75 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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 ?
Parchment paper is the biggest asset in baking cookies! Always seemed unnecessary but now I won’t bake without it.
I halved the recipe and made without any additions (didn't have chocolate chips or pretzels), and they really didn't need any. I got 9 big gooey yummy deeply chocolatey cookies.
Amazing recipe - didn’t add pretzels, but instead sprinkled sea salt on top when they came out of the oven. Perfection!
I followed the recipe exactly except for pretzels. I have none. Instead, I increased the choc chips to 1 cup. After baking for 11.5 min, my cookies are still shiny and not cracked. Also very, very soft. My mistake. Flavor is fantastic. Next time I will use 1/2 c choc chips and pretzels or orher dry mix-in.
Made these today but they didn't flatten at all, so will definitely try Madeline's suggestion below and flatten the balls of dough slightly before baking. Otherwise, taste is delicious and love the crunch of the pretzels. I'm thinking about how I can add in salted caramel as a flavor now...