chocolate chunk cookies
by Joan
Cookies
Ingredients
- •BEAT UNTIL FLUFFY
- •8 Tablespoons unsalted butter, room temp
- •1/2 cup light brown sugar
- •1/4 cup sugar
- •1 tsp vanilla
- •1/2 tsp salt
- • BEAT IN:
- •1 egg
- •1/2 tsp baking soda
- •1 cup flour (measure scoop & level)
- • STIR IN:
- •3/4 cup (3-oz) coarsely chopped walnuts, optional
- •12 ozs. (2 c) semisweet chocolate chunks (Tobler
- • or Lindt) coarsely chopped
Steps
- 1. Combine butter(do not over soften butter. It should be soft but at cool room temp), brown sugar, sugar and vanilla and salt and beat with a spoon until fluffy.
- 2. Beat ein egg and baking soda
- 3. Stir in flour, nuts, and chocolate. Transfer to bowl just large enough to hold dough, cover, refrigerate until firm, about 4 hours or overnight
- 4. Oven 350F. Lightly coat one or two baking sheets with vegetable shortening
- 5. Use. 2 to 3 T dough for each cookie and form into balls.( 2T dough 3 to 3 1/2 inch cookie; 3 T dough 4 to 4 1/2 inch cookie) Place 1 in center of pan, 4 cookies on corners (makes big cookies). Bake 350F for 10 to 12 minutes, until cookie springs back when very lightly touched. Cool for 2 minutes on cookie sheet. Remove to paper towels for 2 minutes. Transfer to rack. Makes 18 to 24 cookies. (baking sheets must be cool at room temp before reusing.(do not over bake, cookies will be soft when done but firm up upon cooling; to test for doneness very lightly touch center if it springs back (almost unnoticeable) the cookie is done)
Notes
Grandpa Walt said these were the" best cookies I've ever tasted"...amounts to best cookie of 85 years.
Joan
Photos
benji
CoverDec 29, 2025
