January 24, 2024

Do you remember the Chunky Candy Bar? It’s loaded with chocolate, peanuts and raisins. I learned of its existence in college and became a fan. Haven’t had one since. An old advertisement triggered a memory and thus this easy cookie recipe. No mixer, no chilling and a quick way to see that treats fill the cookie jar.

All my favorite cookie recipes now follow this simple method. Melt the butter and cool. Whisk together dry ingredients and then whisk butter, sugar and eggs. Use clean hands to fold in the dry mix and chunky bits. Line baking sheets with parchment or silicone baking mats and use a cookie scoop to portion out the domed cookies. Don’t bother flattening them; this ensures a thicker “chunky” cookie.

Notice that when I publish desserts and cookies, all purpose regular wheat flour may always be used instead of the gluten free flour mixes I prefer.

not pretty but pretty darn tasty

Unfortunately, these photos don’t do justice to the wonder that is these cookies. You can’t taste them, but take my word that they are buttery, crispy at the edges and chewy with sweet and savory bits.

This Loaded Chunky Cookies recipe may be used for your favorites like chocolate chip with nuts and chocolate chip with other dried fruits like cranberries. Use this basic recipe as a template for baking pleasure. Use about the same amount of solids as listed here. For example, one 11.5 -12 ounce bag of chips plus 2 cups of nuts, or one cup of nuts and another of oats or dried fruit. This will give you maximum chunkiness.

Loaded Chunky Cookies

recipe by Michele Humlan, The Good Eats Company

makes about 3 ½ dozen cookies 

ingredients

• 2 sticks (8 ounces) unsalted butter, melted and cooled to room temperature
• 2 ¼ cup all purpose gluten free flour (all purpose wheat flour works also)
• 1 teaspoon fine sea salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon ground cinnamon
• 1 cup packed light brown sugar
• ¾ cup sugar
• one large egg and one egg yolk at room temperature
• 2 teaspoons pure vanilla extract
• 11.5 ounce package milk chocolate chips – I like Ghirardelli
• 1 level cup dark raisins
• ¾ cup unsalted dry roasted peanuts, chopped coarsely (ok if some are whole)

directions

1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment, or  use silicone baking mats.*
3. Whisk together all dry ingredients (flour, salt, leavening agents and cinnamon).
4. In large mixing bowl, whisk together the sugars with melted butter and vanilla.
5. Add the egg and yolk, whisking well.
6. Pour the dry ingredients over the wet, then add chips, peanuts and raisins.
7. With very clean hands, mix all together well until no dry streaks remain and solid bits are evenly distributed.
8. Use tablespoon cookie scoop to make balls of  dough and place about 1.5 inches  apart.
9. Don’t flatten the cookies because you want a more chunky appearance.
10. This dough does not spread much, so you can evenly place about 12 cookies on a standard large cookie sheet.
11. Bake 11-13 minutes or until edges are golden brown; 12 minutes works well for me.
12. After several minutes, remove the cookies with a thin spatula to cool on racks.
13. Loaded Chunky Cookies will last at room temperature about 3 days; they freeze well.

*cook’s notes: once the first batch is removed from the sheet, you can flip the cooled parchment paper (remove it from the hot sheet pan) and use it for another batch; make sure your oven is accurate by hanging an oven thermometer or two