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
Advertisement
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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.
Made this using gluten-free flour and granola in place of the pretzels (it was a late-night craving, ok). As some others have said, they were super soft, even after setting forever, but that may have been in part because I popped them in before the oven was all the way heated up and let them cook a bit longer. Flavor absolutely delicious, although I can see how pretzels might have been a bit longer. Awesome cookies, in any case!
used 120 g sugar and tried to swirl in about 50 g peanut butter into the dough after adding the pretzels (no swirl but good flavor). turned out very soft, difficult to pick up even when cooled. but tasty!
Just made these. I was a bit short of natural cocoa powder so used about 12 g of Dutch processed. I added about a half cup of chopped pecans, in addition to dark chocolate chips and pretzels as prescribed. It worked out fine. Shaped into 15 cookies, pulled out at 8 mins in the oven and let them cool to room temp. The cookies are still very soft to a point I’m afraid they would fall apart when lifted. They’re very good though, I’ll see if they firm up a bit as they sit.
Advertisement