This easy and delicious Pioneer Woman Chocolate Chunk Cookie recipe is the perfect treat for any occasion! With rich, creamy butter, semi-sweet chocolate chunks, and a hint of coffee, these cookies are simple to make and irresistibly warm. Feel free to add pecans for an extra crunch!
Ingredients Needed
- 1 cup (2 sticks) Salted Butter
- 1 cup Brown Sugar, Packed
- 1/2 cup Sugar
- 2 large Eggs
- 1 tbsp Vanilla
- 2 cups All-purpose Flour
- 2 tbsp (rounded) All-purpose Flour
- 2 tsp (heaping) Instant Coffee Granules
- 1 tsp Baking Soda
- 1 tsp Salt
- 8 oz Semi-sweet Chocolate, Chopped into Chunks
- 1/2 cup Finely Chopped Pecans (optional)
How To Make Chocolate Chunk Cookies
- Brown the Butter: In a medium skillet, melt one stick of butter over medium heat for 3-4 minutes, swirling occasionally. Once the butter turns medium golden brown, remove the skillet from the heat. Let the butter continue to brown for about 30 more seconds. Pour the butter (with the solids) into a heatproof bowl and let it cool for about 30 minutes.
- Prep the Butter and Oven: Preheat your oven to 375°F. Allow the second stick of butter to soften while the melted butter cools.
- Cream the Butter and Sugars: In a large bowl, cream the softened butter with brown sugar and regular sugar until smooth. Add eggs and vanilla, beating until fully combined.
- Combine Wet and Melted Butter: Slowly drizzle the cooled melted butter into the mixture, making sure to add the brown solids. Scrape the bowl and mix for another 20-30 seconds.
- Mix Dry Ingredients: In a separate bowl, stir together the flour, instant coffee, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in three parts, mixing on low speed until fully incorporated. Scrape the bowl and beat for a few more seconds.
- Add Chocolate and Nuts: Stir in the chopped chocolate chunks and finely chopped pecans (optional) until evenly distributed.
- Scoop and Refrigerate Dough: Scoop the dough by heaping teaspoons onto a baking sheet lined with parchment paper. Press extra chocolate chunks into the top of each cookie. Refrigerate the dough for 15 minutes.
- Bake: Bake in the preheated oven for 9-10 minutes or until the cookies are golden brown. Let them cool on a rack.
- Serve: Enjoy these warm chocolate chunk cookies with a cold glass of milk!
Recipe Tips
- Use Room Temperature Butter: Make sure your butter is softened to room temperature before creaming it with sugar. This helps create a smooth dough and ensures the cookies bake evenly.
- Chill the Dough: Refrigerate the dough for 15 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much while baking.
- Measure Flour Correctly: When measuring flour, spoon it into the cup and level it off. Too much flour can make the cookies dry and dense.
- Don’t Overmix the Dough: Mix the dough just until everything is combined. Overmixing can lead to tough cookies, so be gentle with it.
- Press Extra Chocolate Chunks: For an extra chocolatey treat, press a few more chocolate chunks into the tops of the cookies before baking. This gives the cookies a beautiful, indulgent look.
How To Store Leftovers
- Refrigerate: Store leftovers chocolate chunk cookies in an airtight container in the fridge for up to a week.
- Freeze: Put leftovers chocolate chunk cookies in a freezer bag or container and freeze for up to 3 months. To serve, thaw at room temperature for 15-20 minutes.
Nutrition Facts
Serving Size: 1 cookie (makes approximately 36 cookies)
- Calories: 206
- Total Fat: 13 g
- Saturated Fat: 8 g
- Cholesterol: 35 mg
- Sodium: 105 mg
- Potassium: 60 mg
- Total Carbohydrate: 24 g
- Dietary Fiber: 1 g
- Sugars: 17 g
- Protein: 2 g
More Pioneer Woman Recipes:
Pioneer Woman Chocolate Chunk Cookies
Description
This easy and delicious Pioneer Woman Chocolate Chunk Cookie recipe is the perfect treat for any occasion! With rich, creamy butter, semi-sweet chocolate chunks, and a hint of coffee, these cookies are simple to make and irresistibly warm. Feel free to add pecans for an extra crunch!
Ingredients
Instructions
- Brown the Butter: In a medium skillet, melt one stick of butter over medium heat for 3-4 minutes, swirling occasionally. Once the butter turns medium golden brown, remove the skillet from the heat. Let the butter continue to brown for about 30 more seconds. Pour the butter (with the solids) into a heatproof bowl and let it cool for about 30 minutes.
- Prep the Butter and Oven: Preheat your oven to 375°F. Allow the second stick of butter to soften while the melted butter cools.
- Cream the Butter and Sugars: In a large bowl, cream the softened butter with brown sugar and regular sugar until smooth. Add eggs and vanilla, beating until fully combined.
- Combine Wet and Melted Butter: Slowly drizzle the cooled melted butter into the mixture, making sure to add the brown solids. Scrape the bowl and mix for another 20-30 seconds.
- Mix Dry Ingredients: In a separate bowl, stir together the flour, instant coffee, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in three parts, mixing on low speed until fully incorporated. Scrape the bowl and beat for a few more seconds.
- Add Chocolate and Nuts: Stir in the chopped chocolate chunks and finely chopped pecans (optional) until evenly distributed.
- Scoop and Refrigerate Dough: Scoop the dough by heaping teaspoons onto a baking sheet lined with parchment paper. Press extra chocolate chunks into the top of each cookie. Refrigerate the dough for 15 minutes.
- Bake: Bake in the preheated oven for 9-10 minutes or until the cookies are golden brown. Let them cool on a rack.
- Serve: Enjoy these warm chocolate chunk cookies with a cold glass of milk!
Notes
- Use Room Temperature Butter: Make sure your butter is softened to room temperature before creaming it with sugar. This helps create a smooth dough and ensures the cookies bake evenly.
- Chill the Dough: Refrigerate the dough for 15 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much while baking.
- Measure Flour Correctly: When measuring flour, spoon it into the cup and level it off. Too much flour can make the cookies dry and dense.
- Don’t Overmix the Dough: Mix the dough just until everything is combined. Overmixing can lead to tough cookies, so be gentle with it.
- Press Extra Chocolate Chunks: For an extra chocolatey treat, press a few more chocolate chunks into the tops of the cookies before baking. This gives the cookies a beautiful, indulgent look.
Pioneer Woman Chocolate Chunk Cookies