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
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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 ?
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.
I made these, but skipped the pretzels, as I was just looking for a chocolate base to use with some peppermint chips I had on hand. They barely spread out while baking, so I recommend slightly smushing them down before the bake as opposed to keeping as balls. Don't bake beyond 10 min even if they don't seem to change appearance much.
These cookies pack an enormous chocolate punch for the meager amount of effort required. Deeply chocolate with some melty oozing chips, salty crunch from the pretzels and a tender fudgey crumb that is so satisfying. I used larger pretzel twist that I broke up and then I sprinkled a bit of Maldonado salt on them before baking. Consider it a safety measure that the recipe yields less than 20 cookies!
A big hit! Decadent and delicious! Next time I’ll probably increase the amount of pretzels for more crunch.
I’ve made these a few times now and they’re absolutely delicious, a total 5 star recipe for me. I was thinking about adding them to my holiday cookie boxes this year, but was worried that if I froze the dough in ball forms first that the pretzel bits would get soft and it wouldn’t have the same crispy bite once baked. So I did a test batch from frozen and delighted to say that they get just as crispy and delicious when baked from frozen!