I think when it comes to chocolate chip cookie recipes, everyone has a favorite….and these Chocolate Chunk Cookies are hands down, mine.
Packed with not one, but two and a half cups of chocolate chips and another cup of walnuts, they are loaded with chunky goodness hence the name Chocolate Chunk Cookies.
They are perfect for birthday parties, tailgate platters, potluck dinner treats, and in my case today’s afternoon meeting …..with plenty of leftover cookies as we head into the weekend.
When you read through the ingredients you’ll probably assume that it’s going to make a ton of cookies- and you’d be correct. Especially depending on the size of the cookies. I like my cookies on the smaller size, and with this recipe I can get somewhere in the neighborhood of 60+ cookies if using the mini cookie scoop.
- 2 sticks butter, softened
- 1½ cups firmly packed brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 2¼ cups all-purpose flour
- 2½ cups semisweet chocolate chips
- 1 cup coarsely chopped walnuts
- Preheat oven to 400 degrees.
- Beat butter, brown sugar, vanilla extract, baking soda, and salt with an electric mixer on medium until creamy. Beat in eggs until fluffy.
- With mixer on low speed, add flour, a little at a time, until blended. Fold in chocolate chips and walnuts.
- Using a cookie scoop, drop onto ungreased cookie sheets approximately 2 inches apart. Bake 8 minutes or until the edges are golden brown.
- Cool on cookie sheet for 2 minutes before removing to a wire rack to cool completely.
Larger cookies you’ll want to monitor the bake time so that you don’t burn the cookies, but you’re only looking at about 8-10 minutes of bake time either way.
The cookies are going to perk right up so you’ll get the crispy edges, but soft and gooey interior which is what makes them my favorite. I don’t like hard, flat chocolate chip cookies but I know that some people prefer those. This won’t be the recipe for you if you’re a member of the flat cookie camp.
Should you find yourself not needing quite so many cookies, just divide the recipe in half and omit an egg altogether.
And if you’re not in the mood for cookies, these Bakery Style Chocolate Chip Muffins will satisfy your need for chocolate AND double as a breakfast sweet treat.
Who doesn’t want chocolate for breakfast? Never me.