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Chunky Chocolate Cookies

  • Course: Dessert

Reynolds Kitchen 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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