Chocolate Chunk Cookies

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
36 to 40 cookies
Level:
Easy

Ingredients
Directions
Watch how to make this recipe

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.


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4.7 53
Thank you Ina! I love this cookies!!!! I have just made it tonight desserts. item not reviewed by moderator and published
best cookie ever,,,easy easy.......thx ina item not reviewed by moderator and published
The BEST cookie I ever had. item not reviewed by moderator and published
Delicious cookies, my mom has used this recipe ever since I can remember and now it's one of my classics as well. Added 1/2 cup of sweetened shredded coconut and a couple less chocolate chips this time just to try it and they were amazing, although they seemed a little fluffier than usual, not sure why that is. item not reviewed by moderator and published
Great recipe! If you substitute the walnuts for mini marshmallows they become s'more cookies. item not reviewed by moderator and published
Yummy... Made with chocolate chips ... Small ones .....but followed everything else as per recipe. It takes 15 mins to get a nice crunchy outside and gooey inside. Got 28 cookies by using 1 tbsp measure for each cookie and from half the quantities mentioned in the recipe. item not reviewed by moderator and published
I made these cookies for a meeting. The mixture of the cake seemed not a lot for 36 to 40 cookies. Apparently i used a small tablespoon to place on the baking tray. I baked it and suddenly the cookies went very large, like cookies you buy in the shops! Maybe it is due to the 1 tsp bicarbonate of soda. The disadvantage is the cookies are very flat and apparently mine stick into the tray. I greased it and nothing worked! I done this in batches. For this batter it can make more than 40 cookies, probably 60 good size cookies. I took the cookies out of the tray, some started falling apart, I cooked it for 15 minutes. But everyone at my meeting loved it, also I used leftover cookie dough to bake for my family. EVERYONE POLISHED IT! Delicious cookies, but the downside it it sticks into the tray. Rate 3 because of that. item not reviewed by moderator and published
These came out perfect!!!! Don't pass the 15 min item not reviewed by moderator and published
Absolutely perfect. Baked at 350 for exactly 15 minutes. I used an oven thermometer to ensure my oven was at 350. item not reviewed by moderator and published
I typically don't comment on a recipe unless I've followed the recipe to the letter but I only made one slight revision. I used a 12oz bag of semi-sweet chips in lieu of the chunks. Had several bags of chips in pantry but no chunks. They turned out perfect and I received rave reviews. Already have a request for another batch. Thanks Ina, love ya! item not reviewed by moderator and published
Yummy cookies! I used morsels instead of chunks and I left out the nuts. Per the other reviews, I cooked the cookies for 9-10 minutes. They came out perfect. I will definitely make them again! Super easy! item not reviewed by moderator and published
I am sure these will be fantastic. Saw the reviews regarding time. I have always thought that perhaps the times in any given recipe on this site may be off. I have wondered if it is because maybe most of use an electric stove and not gas. I usually cook my chocolate chip cookies for 11 minutes when I use the Geradeli(sp)dark chocolate chunk chips. Oh and I add 1/2 vanilla extract and half Kahlua. item not reviewed by moderator and published
Hands down the best chocolate chip cookies I've ever had! Thin and crispy, just how I like them. I used half chocolate chunks and half chocolate chips. item not reviewed by moderator and published
I'm glad I saw one other reviewer that agrees with me, otherwise I would think I was going crazy. These cookies came out greasy and flat and 15 minutes is way too long to cook them. I always use Ina Garten's recipes and I had high hopes for these cookies. I followed the recipe to a tee and had bad results. I don't know if they really tested this recipe, since the 15 minute cooking time was a red flag when I read it. All the other five star rave reviews baffle me. item not reviewed by moderator and published
Good and simple recipe.Very moist and tasty.My cookies only took 9 mins to bake.So glad I read the reviews first or they would have burned. item not reviewed by moderator and published
Fantastic! The best I've ever had. I used chips in place of the chunks and pecans for the walnuts. My cookies baked in 14 min at 350 degrees. Just a comment to the food network IT people, the recipe does not show up when using chocolate chip cookies as the criteria. I think the would be viewed many more times than the number of reviews indicated. I finally found it when I Googled it. item not reviewed by moderator and published
Excellent cookies! I agree with other reviews. Possibly the best chocolate chip cookie. I used semisweet chocolate chips and pecans because that is what I had on hand. Simply delicious! item not reviewed by moderator and published
Absolutely incredible!! The best chocolate chip cookies ever - my search is now over. I followed the recipe exactly except baked for 11 minutes as recommended by other reviewers. I used high quality chocolate bar that I chopped into chunks. Never going back to preformed chips. Thank you, Ina! These are brilliant! item not reviewed by moderator and published
Amazing cookies, they are now my go to cookie recipe when I'm craving chocolate chip cookies! I personally do not like crisp and thin chocolate chip cookies, I like them soft and chewy so I adjusted the recipe and cook them at 330 degrees for 11 minutes and they come out perfect. I took them to an office picnic and everyone raved about them and begged for the recipe. Do not substitute the chocolate chunks for regular chips b/c they make the recipe. These cookies are perfect in every way and do not look or feel greasy which some chocolate chip cookies tend to do. Thank you Ina for sharing!! item not reviewed by moderator and published
Great taste, however this recipe makes a THIN, FLAT cookie. Also, bake no longer than 11 minutes. item not reviewed by moderator and published
I make a batch of this dough, form into balls and freeze them in a plastic container, separating layers with waxed paper. When I'm in the mood for a few fresh cookies, I bake only what I need. No need to defrost them first. It's great to always have these on hand, and the perfect solution for a small household that can't use a whole batch at once. I've even given them away unbaked to dinner guests as a special take-home with baking instructions. item not reviewed by moderator and published
Delicious!!! I used one bag of semi sweet chucks and half of milk chocolate chips. No nuts. Baked for 11 minutes. Perfectly crispy edges and soft centers. item not reviewed by moderator and published
I love these cookies...but, what type of over does Ina use or pans or whatever? Because - keeping these cookies in the oven for 'exactly 15 minutes' would mean that they would have burned. I have made these cookies a few times and even at 11 minutes they are a bit over done - not at ALL underdone as indicated by the instructions. I just have a GE Elite Electric oven and I have used both thicker and thinner cookie sheets and they results seem the same. But - when I cook for 9-10 minutes - they seem a bit better. Just as a warning to others who may attempt this - 15 minutes seems a bit long for my oven. item not reviewed by moderator and published
Absolutely love this easy, simple, delicious recipe! item not reviewed by moderator and published
REALLY GOOD! They were devoured in minutes! Love that they are perfectly soft and crispy! This is my go to recipe now! item not reviewed by moderator and published
Have the 2nd batch in the oven right now. Snuck a bite from the oven and they are delicious! 9 minutes is perfect, little crunch on the outside and gooey on the inside. And my son just said, "the best!" item not reviewed by moderator and published
This is one good recipe! My husband is a chocolate chip fanatic and absolutely loved these cookies. Will use this recipe again! item not reviewed by moderator and published
Dear Ina thank you so much for sharing this recipe this is the best chocolate chunk cookie recipe ever. This the only one I make now nothing else will do and any one who tries them think they are the best. I have been looking for a really good recipe since chocoate chips cookies are my most favorite. Now this is my favorite. Thanks so much item not reviewed by moderator and published
Easy. Delicious. Crispy around the ends. Soft in the middle. Bake 10-11 minutes only. item not reviewed by moderator and published
This is the best Chocolate Cookie recipe I have ever made. I am getting special requests for these cookies. I used chocolate chips as I was unable to find the chocolate chunks. I also made them with white chocolate chips and they were a great success. This is a real keeper in my recipe book. Thanks Ina for another great recipe. item not reviewed by moderator and published
The BEST Chocolate chunk cookie I have ever eaten!!! Thanks Ina! item not reviewed by moderator and published
Best recipe I have made in years. I agree with the 12 min. time. Everyone is sproiled by there cookies, me included. Thanks item not reviewed by moderator and published
This is the only recipe you will ever need for chocolate chip cookies. I have thrown away all my other recipes. I agree with the others that 15 minutes is too long, but 12-13 is perfect. I also add one cup of quick oats to the recipe and they turn out great. I store them in an air tight container and keep them in the refrigerator as that is how we like them and they last longer. I cannot keep enough of these cookies in the house. I am making a double batch at least once a week. item not reviewed by moderator and published
I have to agree...15 minutes is too long and they came out hard and dark. I tried 12 minutes and they were much better...they are good and will do again, but will stick to 10-12 minutes. My oven temperature is CORRECT - had it checked by a professional and I also use an oven thermometer to compare to digital oven temperature...they both read 350 dgr. If anything, I suggest you check color and remove when just starting to brown on edges. item not reviewed by moderator and published
Great recipe & easy prep. I also prefer chocolate chunks vs morsels, next time I have to double the recipe. I shared them at Thanksgiving & they were the first to go at dessert time! Kudos to you Ina!! item not reviewed by moderator and published
Fantastic! If you want to have flatter cookies you must bake them on a flat baking sheet with no sides. That, and flatten them a little more and they will look just like the picture. I am a chocohotic and even though I left out half the choc chunks (by accident, with all the nuts it was still a great recipe. If you store them on a platter covered in tin foil, cookies retain their crispness. Anything airtight will make them soft... item not reviewed by moderator and published
good cookies!thanks item not reviewed by moderator and published
These were not only easy, but VERY good! Definitely will become a staple in this house! I didn't use walnuts, but used a mix of dark chocolate and semi-sweet chocolate chips. Also love that this dough can be made into blondies. item not reviewed by moderator and published
Even the raw dough was DELICIOUS! I substituted milk chocolate for semi-sweet...and the cookies were absolutely divine! item not reviewed by moderator and published
yummy to the power of billion, we loved it. item not reviewed by moderator and published
Delicious cookies chocolate chip cookies with a slight hint of salt. item not reviewed by moderator and published
I made the cookies for the first time and it came out amazingly tasty. I substituted the butter with salted and I used Ghiradelli's semi sweet chocolate and white chocolate chips instead of the chunks. The recipe was super easy to follow and the cookies are addicting, my husband couldn't keep his hands off of them. item not reviewed by moderator and published
made the cookies for the first time, used my old cuisinart processor, but i found the 2 eggs in the corner after i mixed everything. Anyway , i went ahead and baked them, it came out very tasty, and it's less cholesterol.............i will make it again without the eggs!!!!. item not reviewed by moderator and published
Sorry, I'm not a fan of these. Seems like I'm in the minority. Followed the recipe to the letter switched the pans like she said on the show and they came out really dark. I was surprised because she said they'd look underdone. I thought 15 minutes was going to be too long. I like most of Ina's recipes but unfortunately not this one. item not reviewed by moderator and published
I have been wanting a cookie recipe that makes crispy, chewy, chocolatey cookies like these for a long time. Very easy to make and easier to eat. They are a nice brown color when finished but taste delicious. I used Ghirardelli 60% cacao chips and walnuts. THE BEST!!! item not reviewed by moderator and published
These were a huge hit at home and work. My only concern was at 15 minutes they looked almost too done to me. I'm not sure if anyone else experienced that. Although they didn't taste over done they tasted fantastic so I will keep them in for the entire 15. item not reviewed by moderator and published
I used regular choc chips instead of chunks cause I don't like Chunks but the cookies were amazing. Glad to have a choc chip recipe I can do from scratch! item not reviewed by moderator and published
I have always used the Nestle Toll House recipe which is very good. These, however, are even better! They are absolutely delicious!! item not reviewed by moderator and published
Sooo good - they are ADDICTIVE!! Saw the show, had everything on hand and baked them that weekend. I made them exactly as called for in the recipe, except my scoop was a bit smaller than called for. I guess I didn't flatten them enough either, so they came out puffy-which was just fine by my family. The cookies were about 3" wide on average. I did take Ina's suggestion and turned around the tray in the oven at 7 1/2 minutes so they would bake evenly. I baked them on Sunday and stored them in a plastic container. They are as good today (Friday as the day they were baked. These are the new "go-to" cookies in our house, and I'm not sharing the recipe with anyone - except my daughters - lol. Can't wait to try making this batter for the "Blondies" next time. item not reviewed by moderator and published
YUMMMMMM!!!!!!!!!!!!!!! Soooo good. I used splenda half and whole wheat flour...Im not kidding...sooooooo good. item not reviewed by moderator and published
They turned out awesome. Just like on the show. I will make these again. item not reviewed by moderator and published
Even though they are very good cookies they didn't come out thin and crisp as she claimed them to be on the show. maybe next time I'll flatten them out even more. item not reviewed by moderator and published
Wow these are fantastic. I followed the recipe exactly except I used pecans instead of walnuts. I did use a slightly smaller scoop and did a test cookie first. It came out perfectly in 15 minutes. We loved them! This will now be my go to chocolate chip/chunk cookie recipe. I had chips in a variety of sizes and shapes and mixed them to get the right quantity and don't think it made any difference in the final product. I did use the 60% dark chocolate chips which offset the sweetness of the cookie dough. Yuuuuuuuuuuuuuuuum! item not reviewed by moderator and published
Try using a flat spatula and take the cookies out of the tray when still warm. Doesnt stick. I used sheet tray with no spray or paper lining. item not reviewed by moderator and published
Me too... you have to know it's a Chololate CHUNK cookie. Silly. They should show it under both. item not reviewed by moderator and published
I think it's easier to make it in tubes,then freeze,bake when ever you want.I always use chunks.(so good when you chew down on them) item not reviewed by moderator and published

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Comfort Food: Desserts