TGIF, my friends! Who’s excited about the weekend? My husband and I have some fun plans with friends this weekend so I thought I’d make some goodies to take along. Come see my latest recipe for cookies! It’s Chocolate Chunk Cookies and I think you’ll like them!
Who loves chocolate chip cookies? Everyone I think! And when you substitute the chips for chunks, so much the better! This recipe is from Barefoot Contessa Parties Recipe Book. I modified it slightly, by adding pecans instead of walnuts and adjusting the cooking time. Also her recipe calls for pounds of this and that instead of cups, which I find confusing. So, I’ll give you my version, which turned out pretty well! Chocolate Chunk Cookies recipe here:
CHOCOLATE CHUNK COOKIES RECIPE:
- 2 sticks unsalted butter at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs @ room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt’
- 1 ½ cups chopped pecans (or walnuts)
- 2 ¼ cups semisweet chocolate chunks
- Preheat oven to 350 degrees
- Cream together butter and two sugars until light & fluffy with an electric mixer
- Add the vanilla, then the eggs one at a time and mix well
- Sift together flour, salt, baking soda and add to the butter mixture. Mix only until combined.
- Fold in the pecans and chocolate chunks.
- Line the cookie baking sheets with parchment paper
- Using a tablespoon or a 1 ¾” ice cream scoop, drop the cookie dough on the parchment paper leaving several inches in between. (I put only 8 cookies per cookie sheet.)
- Dampen your hands and flatten out the dough slightly.
- Bake for about 11-12 minutes or until golden brown on the edges. (The directions call for exactly 15 minutes but that is way too long.)
- Remove from the oven and let the cookies slightly cool then remove them to cool completely on a wire rack or on the counter on the parchment paper.
These cookies are delicious! I overcooked them just a bit because I was going by the recipe from the book. When the Contessa said bake for “exactly 15 minutes” I set my timer for that. Obviously oven temperatures vary, so just keep an eye on your cookies as they bake so they don’t get over done. I recommend setting your timer for 11 minutes and keep checking. This recipe yielded slightly less than 3 dozen cookies. (34 to be exact, but my husband and I had to test them, so now there are 32) Here are a few pictures of the process!
TIPS: I used Belgian Semi-sweet chunks. They come in 10 ounce packages and I used about 1 ⅓ packs.
Which is slightly over 2 cups of chocolate chunks.
And I know you aren’t supposed to eat dough with raw eggs, but the batter itself is delicious.
I used our ice cream scoop which was super handy. You just scoop it and drop it right on the parchment paper. Just make sure you leave plenty of room in between the scoops so the cookies can spread as they cook without running together.
This was the first batch that I allowed to cook for nearly 13 minutes. They got a little bit too done on the edges, but they are still quite tasty! At least they didn’t burn!
I didn’t cook the second batch quite as long. These cooked for about 12 minutes. In retrospect, 11 minutes is probably perfect for my oven, but just keep an eye on them after 10 minutes so you can get them just right. The goal is for the cookies to be crunchy on the outside and gooey on the inside.
Now all I need is a glass of milk! Yummy!!
Well, I have a few DIY projects up my sleeve, so stay tuned next week! I hope you have a wonderful weekend! xoxo Dell