This delightful cookie recipe was
shared with me by Marianne Wright of Austin, Texas.
Marianne says:
"This recipe is really versatile - you can use white chocolate chips and macadamia nuts, and you have another wonderful cookie. The recipe is large, and taxes the best of mixers. I cream the butter, sugar, and vanilla until really light and fluffy. Then add the flour on a very low speed until just lightly mixed. I then put it into a very large bowl or on the counter top and mix with my hands. When thoroughly mixed, I then add the chips and nuts. I also use an ice cream scoop to measure the cookie dough, about equal to a heaping tablespoon or the size of a golf ball. Use your imagination - be creative. Add whatever appeals to you!"
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
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brownie pans,
wire cooling racks,
cookie
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Silicone Baking Mats, and
more.
Marianne's Chocolate Chunk Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Chocolate,
Drop Cookies
Yields: 3 1/2 dozen cookies
Prep time: 15 min
Cook time: 15 min
Ingredients:
1 pound unsalted butter, softened
1 1/2 cups granulated
sugar
2 cups firmly-packed brown sugar
1 teaspoon pure vanilla extract
3
eggs
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
6 (1 pound 8 ounces) cups all-purpose flour or bread
flour
1 (10-ounce) package Hershey's
chocolate chunks
1 (12-ounce) package Hershey's milk chocolate chips
1 (12-ounce) package Hershey's white chocolate chips
5 ounces nuts (walnuts, pecans, macadamia, or hazelnuts), coarsely chopped
Preparation:
Preheat oven to 325 degrees F.
Line cookie sheet with parchment paper or silpads.
In a large bowl, cream butter, granulated sugar, brown sugar, and vanilla extract; add eggs and beat well.
In another large bowl, whisk salt, baking soda, and flour together; mix in
with the batter.
Add chocolate chunks/chips and nuts.
Using an ice cream scoop, drop dough onto prepared cookie sheets about 1-inch apart.
Bake for 10 to 15 minutes or until light brown. Remove from oven and cool on wire racks.
Yields 3 1/2 dozen cookies.
