Chocolate Chunk Cookies are 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!
Chocolate Chunk Cookies are a delightful and delicious recipe was shared with me by Marianne Wright of Austin, Texas.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1 pound unsalted butter, softened
- 1 1/2 cups sugar (granulated)
- 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 cups (1 pound 8 ounces) flour (all-purpose) 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
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.