Chunky Chocolate Nut Cookies – A Dreamy Bake with Crunch, Chew & Chocolate

 

Whether you’re baking for a weekend treat, a bake sale, or just to fill the kitchen with that irresistible aroma of home-baked love, this recipe delivers every time.

📝 Ingredients

Yields 24–30 cookies

Dry Ingredients:

• 2 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• Optional: ½ teaspoon ground cinnamon (for a warm touch)

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar, packed

• ¾ cup white sugar

• 2 large eggs

• 2 teaspoons vanilla extract

Add-ins:

• 1 cup semi-sweet chocolate chips

• 1 cup chopped mixed nuts (almonds, pecans, or macadamias work great)

• 1 cup sweetened shredded coconut

👩‍🍳 Instructions

1. Prep Your Tools

• Preheat your oven to 350°F (175°C).

• Line your baking trays with parchment paper or silicone mats.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking soda

• Salt

• Cinnamon (if using)
  Set aside.

3. Cream the Butter and Sugars

In a large bowl:

• Beat the softened butter, brown sugar, and white sugar until light and fluffy (about 3 minutes using a hand mixer or stand mixer).

4. Add the Eggs and Vanilla

• Beat in eggs one at a time.

• Stir in vanilla extract.

5. Combine Dry and Wet

• Gradually add the flour mixture into the wet ingredients.

• Stir until well incorporated (but don’t overmix).

6. Fold in the Chunky Goodness

• Gently fold in the chocolate chips, chopped nuts, and shredded coconut.

7. Scoop & Bake

• Drop rounded spoonfuls (or use a cookie scoop) onto your prepared baking sheets, spacing about 2 inches apart.

• Bake for 10–12 minutes, until the edges are golden brown and the centers are still slightly soft.

8. Cool & Enjoy

• Let the cookies sit on the tray for 5 minutes, then transfer to a wire rack to cool completely.

• Store in an airtight container for up to 5 days.

🍫 A Bit of Cookie History

Did you know the original chocolate chip cookie was invented in 1938? Ruth Wakefield of the Toll House Inn in Massachusetts accidentally added chopped chocolate to cookie dough—creating the treat we all love today.

The chunky nut-filled variation likely gained popularity during the 1960s and ’70s, when home bakers began experimenting with texture-rich, wholesome ingredients like nuts and coconut for variety and added nutrition.

🌰 Why You’ll Love These Cookies

• Crunch: From toasted nuts and golden edges

• Chew: From the moist coconut and soft centers

• Melt: From gooey pockets of chocolate throughout

They’re a satisfying balance of flavor, comfort, and nostalgia—perfect for every generation.

💪 Nutritional Highlights (Approx. per cookie)

Nutrient	Amount
Calories	210
Total Fat	12g
Saturated Fat	6g
Carbohydrates	24g
Sugars	14g
Protein	3g
Fiber	2g
Sodium	80mg

Values vary slightly depending on brands and ingredient types.

🔄 Variations & Substitutions

Make it your own:

• Vegan Version: Use plant-based butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and dairy-free chocolate chips.

• Gluten-Free: Use a gluten-free 1:1 flour blend (with xanthan gum).

• Low Sugar: Substitute half the sugar with a natural sweetener like coconut sugar or erythritol.

• Nut-Free: Swap nuts with more coconut or sunflower seeds.

• Extra Decadent: Add white chocolate chunks or toffee bits for more indulgence.