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Chunky Chocolate Cookies

  • Course: Dessert

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 2 ½ cups all-purpose flour 1/2 tsp. salt 1 tsp. baking soda + 2 tsp. hot water (baking soda mixture) 2 sticks softened unsalted butter 1 cup brown sugar 1/2 cup granulated sugar 2 eggs 2 ½ tsp. pure vanilla extract 3 ½ cups semi-sweet chocolate chunks


Step 1

Preheat oven to 375° F and line a baking sheet with Reynolds® Parchment Paper

Step 2

Sift the flour and sea salt in a bowl, set aside

Step 3

In a mixer, mix together the unsalted butter, brown and granulated sugar, baking soda mixture, egg (one at a time), and vanilla until fully blended

Step 4

Slowly add the flour mixture until all the dry and wet ingredients are incorporated (but do not over-mix)

Step 5

Fold in chocolate chunks into cookie dough with spatula (do not over-work)

Step 6

Use a medium-sized ice cream scooper to scoop out evenly-sized balls of dough and place on the lined baking sheet, about 2 inches apart

Step 7

Bake for 8 – 10 minutes, remove from oven and allow to cool on the sheet for an additional 2 minutes

Step 8

Carefully slide parchment paper onto a cooling to cool completely and store in an air-tight container

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