Best 20 Chocolate Chunk Cookies Recipes

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Chocolate chunk cookies are an American classic and a beloved treat enjoyed by people of all ages. With their irresistible combination of chewy, soft centers and crisp edges, and the rich, gooey chocolate chunks that melt in your mouth, it's no wonder why these cookies are so popular. Baking chocolate chunk cookies may seem daunting at first, but with the proper measurements and the right steps, you can create delicious, homemade cookies that will satisfy your sweet cravings. This article will provide you with all the information you need to create the perfect chocolate chunk cookies, from gathering the appropriate ingredients to following the step-by-step instructions and adjusting the recipe to suit your preferences. So, grab your aprons and let's embark on a culinary journey to create the most delightful, mouthwatering chocolate chunk cookies you've ever tasted!

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 36 to 40 cookies

Number Of Ingredients 10

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

Steps:

  • 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.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES



Oatmeal Cranberry White Chocolate Chunk Cookies image

Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.

Provided by Christina

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 44m

Yield 30

Number Of Ingredients 9

⅔ cup butter, softened
⅔ cup packed brown sugar
2 eggs
1 ½ cups rolled oats
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 ¼ cups dried cranberries
⅔ cup coarsely chopped white chocolate

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 18.8 g, Cholesterol 24.1 mg, Fat 6 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 10.4 g

TRIPLE CHOCOLATE CHUNK COOKIES



Triple Chocolate Chunk Cookies image

Large or small, these triple chocolate cookies are crispy on the outside and chewy on the inside. Refrigerating the batter for 48 hours before baking is ideal, as this allows the dough to fully form its flavor.

Provided by Josh Graham

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     White Chocolate

Time 1h25m

Yield 12

Number Of Ingredients 11

¾ cup brown sugar
½ cup unsalted butter, at room temperature
½ cup white sugar
1 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
1 cup milk chocolate chips
1 (3 ounce) bar dark chocolate, cut into chunks
3 tablespoons white chocolate chips

Steps:

  • Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
  • Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
  • Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
  • Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
  • Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 48 g, Cholesterol 41.5 mg, Fat 16.2 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 8.8 g, Sodium 310.2 mg, Sugar 34.2 g

DOUBLE CHOCOLATE CHUNK COOKIES



Double Chocolate Chunk Cookies image

These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
  • Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
  • Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.

MOCHA WHITE CHOCOLATE CHUNK COOKIES



Mocha White Chocolate Chunk Cookies image

Traditional chocolate chip cookies get a makeover with cocoa powder and instant coffee in the batter. White chocolate chips add contrast and a burst of extra sweetness to brighten the bitter cocoa and coffee flavors.

Provided by Sarah-May

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h35m

Yield 36

Number Of Ingredients 11

1 cup butter, softened
1 ⅓ cups white sugar
⅔ cup dark brown sugar
2 large eggs
4 tablespoons instant coffee granules
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white chocolate chunks

Steps:

  • Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
  • Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
  • Drop tablespoonfuls of dough onto the prepared baking sheets.
  • Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 23.2 g, Cholesterol 25.4 mg, Fat 8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 115.7 mg, Sugar 15.8 g

CHEWY CHOCOLATE CHUNK-CHERRY COOKIES



Chewy Chocolate Chunk-Cherry Cookies image

These crave-worthy cookies have a kiss ofcherry and make a sweet valentine when sealedwith a personalized cherry-hearts tag. Try swapping the cherries fordried cranberries, which arejust as tart and a cinch to find.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h50m

Yield Makes about 40

Number Of Ingredients 10

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 sticks unsalted butter, room temperature
2 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
12 ounces semisweet chocolate, coarsely chopped (2 1/2 cups)
8 ounces dried cherries (1 1/2 cups)

Steps:

  • Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
  • Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.

CHOCOLATE CHUNK OATMEAL COCONUT COOKIES



Chocolate Chunk Oatmeal Coconut Cookies image

Categories     Cookies     Chocolate     Bake     Coconut     Oat     Gourmet

Yield Makes about 24 large cookies

Number Of Ingredients 12

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut
12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped

Steps:

  • Preheat oven to 375°F.
  • Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
  • Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
  • Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES



Chocolate-Chunk Oatmeal Cookies With Pecans and Dried Cherries image

I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.

Provided by happynana

Categories     Drop Cookies

Time 1h

Yield 16 cookies

Number Of Ingredients 12

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups old fashioned oats
1 cup toasted pecans, chopped
1 cup dried tart cherry, chopped coarse (I used cranraisins)
4 ounces bittersweet chocolate, chopped into the size of chocolate chips (I used semi sweet chocolate chips)
12 tablespoons unsalted butter, softened, but still cool
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
  • Preheat oven to 350 degrees.
  • Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
  • Whisk flour, baking powder, baking soda and salt in medium bowl.
  • In second medium bowl, stir together, oats, pecans, cherries and chocolate.
  • In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
  • Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
  • Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
  • With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
  • Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  • Divide dough evenly into 16 portions; about 1/4 cup each.
  • Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
  • Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
  • Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.

ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHUNK COOKIES



Original Nestle Toll House Chocolate Chunk Cookies image

This recipe is the exact recipe from the back of the bag of the Nestle Toll House Semi-Sweet Chocolate Chunks bag.

Provided by senseicheryl

Categories     Dessert

Time 19m

Yield 5 dozen cookies, 60 serving(s)

Number Of Ingredients 10

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (or margarine)
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
1 (11 1/2 ounce) package semisweet chocolate chunks, Nestle Toll House Brand is recommended for this recipe
1 cup nuts, chopped

Steps:

  • Preheat oven to 375 degrees.
  • Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  • Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  • PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Nutrition Facts : Calories 108.8, Fat 5.9, SaturatedFat 3, Cholesterol 15.3, Sodium 100.5, Carbohydrate 13, Fiber 0.7, Sugar 8.2, Protein 1.4

PEANUT BUTTER CHOCOLATE CHUNK COOKIES



Peanut Butter Chocolate Chunk Cookies image

Make and share this Peanut Butter Chocolate Chunk Cookies recipe from Food.com.

Provided by P48422

Categories     Drop Cookies

Time 24m

Yield 36 cookies

Number Of Ingredients 9

1/2 cup unsalted butter
3/4 cup chunky peanut butter
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces bittersweet chocolate chips or 6 ounces bittersweet semisweet chocolate chunks

Steps:

  • Cream the butter and peanut butter together until fully incorporated.
  • Add the sugars and cream on medium speed.
  • Add the egg and vanilla and mix until completely incorporated.
  • Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
  • Drop by teaspoonfuls onto parchment-lined baking sheets.
  • Bake at 350° for 9 minutes or until golden brown.

CHOCOLATE CHIP-CHERRY CHUNK COOKIES



Chocolate Chip-Cherry Chunk Cookies image

My grandmas and mom created this recipe with chocolate chips, cherries and spices, a combo of their favorite parts of different cookies. Then dad made ice cream to turn them into ice cream sandwiches. We'd eat these sandwiches in the summer heat, each bite cooling us as the ice cream melted down our arms. -Wade Rouse, Fennville, Michigan. For more info on author Wade Rouse, please visit www.ViolaShipman.com

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 14

1/2 cup plus 1 tablespoon butter, softened
1/2 cup sugar
1/4 cup packed dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
5 teaspoons baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup white baking chips
1/2 cup dried cherries or dried cranberries
1/4 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Cream butter, gradually adding sugars, until light and fluffy. Slowly beat in egg, vanilla and maple flavoring., In another bowl, sift together flour, baking cocoa, baking soda and salt. Gradually beat into creamed mixture just until moistened (do not overbeat). Stir in semisweet chocolate and white baking chips, dried cherries and coconut., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake until golden brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY-CHOCOLATE CHUNK COOKIES



Cranberry-Chocolate Chunk Cookies image

There must have been some magic baking up in the Betty Crocker Kitchens when this recipe was developed, because this deceptively simple cookie is about to steal the show (and your heart). Perfect for bake sales, book clubs, Christmas cookie exchanges and anything in between, this genius recipe will disappear in almost the same short amount of time it takes to make them-maybe even faster. To keep it simple, we started with Betty Crocker's sugar cookie mix, added a few heaps of dark chocolate chunks, tossed in dried cranberries and for a dazzling finish we sprinkled these confections with coarse sparkling sugar. We could have picked a different dried fruit, but the sweet-tart cranberries balance out the rich dark chocolate so perfectly that we'd say this combination is a match made in flavor heaven. Plus, with just 20 minutes of prep, you can make this always-impressive cookie in almost no time flat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 28

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1 bag (6 oz) 70% cacao bittersweet chocolate chunks (about 1 1/4 cups)
3/4 cup dried cranberries
2 teaspoons coarse sparkling white sugar

Steps:

  • Heat oven to 375°F.
  • Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
  • Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 13 g, TransFat 0 g

HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES



Healthy Oatmeal, Date and Chocolate Chunk Cookies image

These cookies don't taste "healthy," which makes them the perfect way to avoid breaking any eat-better resolutions. Toasting the oats before adding them to the batter helps maintain their chewy texture, even after baking.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield About 30 cookies

Number Of Ingredients 11

1 1/2 cups rolled oats
2/3 cup packed dark brown sugar
6 tablespoons unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
3/4 cup whole wheat pastry flour or white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
3/4 cup chopped pitted dates
1/2 cup semisweet chocolate chunks

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
  • Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
  • In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
  • Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.

ESPRESSO CHOCOLATE CHUNK COOKIES



Espresso Chocolate Chunk Cookies image

These cookies are like your mom's recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.

Provided by Lauren Magenta

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h5m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup packed light brown sugar
¾ cup unsalted butter, softened
½ cup white sugar
1 shot brewed espresso
1 large egg
1 teaspoon vanilla extract
1 ½ cups dark chocolate chunks
1 teaspoon flaky sea salt

Steps:

  • Whisk flour, baking soda, and kosher salt together in a medium bowl.
  • Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
  • Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
  • Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 28.4 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.3 g, Sodium 241.5 mg, Sugar 13.2 g

CHERRY CHOCOLATE CHUNK COOKIES



Cherry Chocolate Chunk Cookies image

These rich, fudgy cookies are chewy and studded with tangy dried cherries. It's a good thing the recipe makes only a small batch, because we eat them all in one night! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
6 tablespoons baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chunks
1/2 cup dried cherries

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In a separate bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until firm, 12-14 minutes. Cool for 1 minute before removing to a wire rack.

Nutrition Facts : Calories 159 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

COFFEE CHOCOLATE CHUNK COOKIES



Coffee Chocolate Chunk Cookies image

Efficiency expert Rachael Ray saves time without skimping on flavor. The box-mix batter gets mixed in a single bowl and dressed up with extra chocolate and nuts. Ground coffee beans make the cookies pleasantly crunchy too.

Provided by Rachael Ray : Food Network

Categories     dessert

Time 21m

Yield about 34 medium cookies

Number Of Ingredients 8

One package dry chocolate chip cookie mix (1 pound 1 1/2 ounces), found in the baking aisle
1 cup bittersweet chocolate chunks
4 ounces walnut pieces (about 1 1/4 cups)
7 tablespoons softened unsalted butter
4 tablespoons coffee liqueur, such as Kahlua
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 large egg, beaten

Steps:

  • Preheat the oven to 375 degrees F. Place the racks in the center of the oven.
  • In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes.
  • Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.

BANANA-WALNUT CHOCOLATE CHUNK COOKIES



Banana-Walnut Chocolate Chunk Cookies image

In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Steps:

  • Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

CHOCOLATE-CHUNK COOKIES WITH PECANS, DRIED APRICOTS, AND TART CHERRIES



Chocolate-Chunk Cookies with Pecans, Dried Apricots, and Tart Cherries image

Categories     Cookies     Mixer     Chocolate     Fruit     Nut     Dessert     Bake     Quick & Easy     Dried Fruit     Apricot     Cherry     Pecan     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 34 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
9 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate
3/4 cup quartered dried apricots (about 4 ounces)
1 cup dried tart cherries (about 5 ounces)
1 cup coarsely chopped pecans (about 4 ounces)

Steps:

  • Preheat oven to 375°F.
  • In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.
  • Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. Cookies keep in airtight containers at room temperature 5 days.

CANDY CANE CHOCOLATE CHUNK COOKIES



Candy Cane Chocolate Chunk Cookies image

A great Christmas treat! Ahhh, peppermint and chocolate! A winning combination! Try them and you'll be baking them every Christmas!

Provided by LORENKAN

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 45m

Yield 36

Number Of Ingredients 11

1 cup butter, softened
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
½ teaspoon peppermint extract
2 ¾ cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 (5 ounce) milk chocolate candy bar, chopped
1 cup coarsely chopped peppermint candy canes

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
  • Bake for 8 to 10 minutes in the preheated oven.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 19.2 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 113.6 mg, Sugar 9.2 g

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES



Oatmeal Cranberry White Chocolate Chunk Cookies image

This was my son's first year in 4-H. I talked him into making this cookie. Every kid brings chocolate chip cookies to the fair. Anyway, he received a Blue Ribbon and the judge committed to him that this was a unique cookie not your everyday chocolate chip. Recipe source was Ocean Spray

Provided by Charlotte J

Categories     Drop Cookies

Time 27m

Yield 30 serving(s)

Number Of Ingredients 9

2/3 cup butter or 2/3 cup margarine, softened
2/3 cup packed brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (6 ounce) package ocean spray original craisians dried sweetened cranberries
2/3 cup white chocolate, chunks or 2/3 cup chips

Steps:

  • Preheat oven to 375°F.
  • In a mixer, beat butter or margarine and sugar together until light and fluffy.
  • Add eggs mixing well.
  • Combine oats, flour, baking soda and salt in a separate bowl.
  • Add dry ingredients a little at a time to the butter mixture, mixing well after each addition.
  • Stir in by hand the cranberries then the white chocolate chips.
  • Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake 10-12 minutes or until golden brown.
  • Cool on wire rack.

Tips:

  • Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies at a high temperature for a short amount of time. This will give you chewy cookies with crispy edges.
  • Let the cookies cool completely before eating them. This will help them set and develop their full flavor.

Conclusion:

Chocolate chunk cookies are a classic treat that can be enjoyed by people of all ages. By following these tips, you can make the best chocolate chunk cookies that you've ever tasted.

So what are you waiting for? Start baking today!

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