Chopped Chocolate Chip Cookies Recipe
A pinch of nutmeg and a sprinkle of salt amplify the buttery sweetness of these chopped chocolate chip cookies. Featuring a mix of dark, milk, and white chocolate chunks, these cookies deliver alternating bites of creamy richness and bursts of chocolate intensity.
Equipment
- Stand mixer with paddle attachment (optional)
Ingredients
- 2 ½ cups roughly chopped mixed chocolate milk, dark, and/or white; not chips
- 2 ¾ cups all-purpose flour
- 2 sticks unsalted butter softened
- 1 cup packed light brown sugar
- 1 cup white sugar
- 2 teaspoons kosher salt plus more for sprinkling
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon vanilla extract
- 1/8 teaspoon grated nutmeg
- 1 large egg cold
Variations:
- Double Chocolate: Replace 2 cups of flour with Dutch-process cocoa powder.
- Homemade Famous Amos®: Add 1 cup toasted pecans finely chopped.
- Malted Milk Chocolate: Include 4 teaspoons barley malt syrup and ½ cup malted milk powder.
- Maple Walnut: Add 1 ½ cups toasted walnut pieces, ¼ teaspoon cinnamon, and ¼ cup maple syrup.
- White Chocolate Macadamia Nut: Use 1 ½ cups lightly toasted macadamia nuts with white chocolate.
- Gluten-Free: Replace all-purpose flour with 4 oz white rice flour, 4 oz oat flour, and 4 oz teff flour.
Instructions
Prep the Oven and Ingredients:
- Preheat the oven to 350°F and adjust the rack to the middle position.
- Reserve a handful of chopped chocolate, then mix the rest with the flour in a medium bowl. Sift the flour if needed.
Mix the Dough:
- In a stand mixer (or large mixing bowl), combine butter, brown sugar, white sugar, salt, baking soda, baking powder, vanilla, and nutmeg. Mix on low to combine, then increase speed to medium and beat until light and fluffy, about 5 minutes.
- Add the egg and mix until incorporated. Reduce speed to low, add flour mixture, and fold in the chocolate to form a stiff dough.
Shape and Bake:
- Divide dough into either 2-tablespoon portions (large cookies) or 1-tablespoon portions (small cookies). Arrange on a parchment-lined baking sheet, leaving about 2 inches between cookies.
- Sprinkle cookies with reserved chocolate and a pinch of kosher salt.
- Bake until puffed and edges turn golden, about 15 minutes for large cookies or 12 minutes for small. For crunchier cookies, bake an additional 3-5 minutes.
Cool and Store:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 2 days at room temperature.
Notes
Make Ahead: Dough can be portioned and stored in heavy-duty freezer bags for up to 6 months. Let thaw at room temperature before baking.
Pro Tip: Experiment with different chocolate blends for unique flavor profiles, such as mixing bittersweet with creamy milk chocolate.
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