Photo: Chocolate Chunk Cookies Recipe
Ingredients
- 1/2 pound unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
- 1 1/4 pounds semisweet chocolate chunks
Directions
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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By charlie1945
on May 27, 2013
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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.
By mrscooper76_104...
Tallahassee, FL
on May 18, 2013
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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!
By lhney_9250961
on April 06, 2013
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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!
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