Chunky Chunky Chunk Chocolate Chip Cookies Recipes

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CHOCOLATE CHIP AND CHUNK COOKIES



Chocolate Chip and Chunk Cookies image

These chocolate chunk cookies are made with both chocolate chunks AND chips. These are hands down the BEST chocolate chip cookies I've ever made!

Provided by Averie Sunshine

Categories     Dessert

Time 2h18m

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed (I use light)
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup bread flour or all-purpose flour* (See Notes)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, optional and to taste
6 ounces (1 cup) semi-sweet chocolate chips
6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks (I use Trader Joe's 72% Pound Plus bar)

Steps:

  • To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
  • Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
  • Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
  • Stop, scrape down the sides of the bowl, and add the flours, corn starch, baking soda, salt, and mix until just combined, about 1 minute.
  • Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
  • Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure. Dough mounds will look large for their weight because there's lots of chocolate pieces adding bulk).
  • Place mounds on a large plate or tray, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
  • Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet.
  • Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool (The cookies shown in the photos were baked for 8 minutes, rotated once midway through baking, and have chewy edges with soft pillowy centers).
  • Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Nutrition Facts : Calories 173 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 107 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CHOCOLATE CHUNK AND CHIP COOKIES



Chocolate Chunk and Chip Cookies image

My personal preference for chocolate chip cookies are chewy on the inside with a lot of chocolate. I like to add regular chocolate as well as chocolate chips for textural contrast. From Bouchon Bakery. © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved.

Provided by Sebastien Rouxel

Categories     dessert

Time 1h4m

Yield 24 servings

Number Of Ingredients 10

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened (80+% fat)
2/3 cup light brown sugar
1/2 cup sugar
1/2 tablespoon Unsulfured blackstrap molasses
1 large egg
2/3 cup chocolate chips
2/3 cup chocolate chunks (70-72% cocoa)

Steps:

  • Weigh and measure the flour, baking soda, and salt into a mixing bowl. Set aside. Place butter in the bowl of a stand mixer and mix on low speed until light, airy and creamy, 3 minutes. Meanwhile in a mixing bowl, combine both sugars, then, turn off the mixer and add to the butter. Turn on the mixer and continue beating the butter and sugar, 3 minutes. Add the molasses and continue to beat for 30 seconds. Add the dry ingredients, a bit at a time to just absorb the butter/sugar mixture, followed by the egg until just combined. Add the chocolate chips and the chocolate and mix just until combined. Scrape the outside of the bowl to make sure the dough is fully mixed. Chill for 30 minutes. Preheat the oven to 325 degrees.
  • Using an ice cream scoop, scoop dough and place on a baking sheet lined with parchment paper. Alternate the cookies on the sheet so they bake evenly and place in the middle of the oven to bake for 14 minutes.
  • Remove to cool on rack.

CHOCOLATE CHIP CHUNK COOKIES



Chocolate Chip Chunk Cookies image

This is my recipe that won the local Wal*Mart Cookie Bake Off in Napoleon, Ohio this year.

Provided by Pam Roth

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup shortening
½ cup white sugar
¾ cup packed brown sugar
1 egg
2 ½ teaspoons vanilla extract
1 ⅓ cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Combine flour, baking soda, and salt. Set aside.
  • In a large bowl , cream the vegetable shortening and the two sugars. Beat in the egg and vanilla. Gradually blend in the dry ingredients.
  • Fold in the chocolate chips and the nuts. Cover and chill for 2 to 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drop cookie by teaspoonfuls onto shiny lightly greased cookie sheets. Bake 10-12 minutes and transfer to wire racks to cool. Take out of oven when lightly colored - they will darken after being taken off cookie sheet.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 34 g, Cholesterol 10.3 mg, Fat 19.8 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 142.8 mg, Sugar 21.5 g

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 36 cookies

Number Of Ingredients 11

1 cup (2 sticks) salted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
2 large eggs
2 cups plus 2 rounded tablespoons all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon salt
8 ounces good semisweet chocolate, chopped into chunks, plus additional chunks for topping, optional
1/2 cup finely chopped pecans, optional

Steps:

  • Add 1 stick of the butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the skillet to keep the butter moving around. When the butter is a medium golden brown, remove from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter (and any solids in the bottom) into a heatproof bowl and allow it to cool completely, about 30 minutes. Meanwhile, allow the other stick of butter to soften.
  • Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
  • In a large bowl with an electric mixer, cream the softened stick of butter together with the brown sugar and granulated sugar until it¿s nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated. With the mixer on medium low, very slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl and mix again until everything is combined, 20 to 30 seconds.
  • In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it¿s totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate chunks and the pecans if using.
  • In batches, scoop the cookie dough by heaping teaspoons onto the prepared baking sheet. Press extra chocolate chunks into the tops of each cookie if desired. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Remove from the oven, then transfer the cookies to a cooling rack. Repeat with the rest of the dough.
  • Serve!

DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS



Double Chocolate Chip Cookies With Chocolate Chunks image

Provided by Food Network Kitchen

Time 1h

Yield 24 to 32 cookies

Number Of Ingredients 10

1 stick unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder (not Dutch-process)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chunks

Steps:

  • Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
  • Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
  • Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 36 to 40 cookies

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Steps:

  • Preheat the oven to 350 degrees.
  • Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

CHUNKY CHOCOLATE CHIP COOKIES



Chunky Chocolate Chip Cookies image

My friends go crazy about these; I hope yours will too. I use almond bark instead of semi-sweet baking chocolate.

Provided by Dani Jean

Categories     Dessert

Time 30m

Yield 3 dozen

Number Of Ingredients 10

1 cup unsalted butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup chocolate chips
4 ounces semi-sweet chocolate baking squares, in chunks
1/4 tablespoon almond extract

Steps:

  • Preheat oven to 375°F . Grease and flour a cookie sheet.
  • In large bowl, cream butter with both sugars until light and fluffy.
  • Add eggs and continue beating 1 minute.
  • Combine dry ingredients and gradually add to batter, beating at low speed.
  • Mix in chocolate chips, chocolate chunks and almond extract.
  • Drop small spoonfuls of batter onto cookie sheet and bake 10 minutes.
  • When done, carefully transfer cookies to wire racks and let cool.

CHOCOLATE CHIP-CHERRY CHUNK COOKIES



Chocolate Chip-Cherry Chunk Cookies image

My grandmas and mom created this recipe with chocolate chips, cherries and spices, a combo of their favorite parts of different cookies. Then dad made ice cream to turn them into ice cream sandwiches. We'd eat these sandwiches in the summer heat, each bite cooling us as the ice cream melted down our arms. -Wade Rouse, Fennville, Michigan. For more info on author Wade Rouse, please visit www.ViolaShipman.com

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 14

1/2 cup plus 1 tablespoon butter, softened
1/2 cup sugar
1/4 cup packed dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
5 teaspoons baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup white baking chips
1/2 cup dried cherries or dried cranberries
1/4 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Cream butter, gradually adding sugars, until light and fluffy. Slowly beat in egg, vanilla and maple flavoring., In another bowl, sift together flour, baking cocoa, baking soda and salt. Gradually beat into creamed mixture just until moistened (do not overbeat). Stir in semisweet chocolate and white baking chips, dried cherries and coconut., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake until golden brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES



Chunky Peanut Butter Chocolate Chip Cookies image

Thease are DELISCIOUS! The best cookies I've ever eaten. Much better than any manufactured, although you'd that they were. I just had to share them. This recipe makes a lot of cookies for large groups or special occasions. You can cut ingredients in half to make two dozen instead. I hope that you like them as much as I do

Provided by Lady Di Shea

Categories     Dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 9

1 1/4 cups softened margarine
1 1/4 cups crunchy peanut butter or 1 1/4 cups chunky peanut butter
1 cup granulated sugar
1 cup lightly packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons fine cocoa powder
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180C).
  • Grease cookie sheet with vegetable oil.
  • Cream together margarine, peanut butter, and sugars until mixture is smooth and fluffy.
  • In seperate bowl combine flour, cocoa and baking soda.
  • Add flour mixture to sugar mixture gradually, stirring in until well blended.
  • (Mixture should be firm).
  • Fold chocolate chips into batter until chips are evenly spread throughout.
  • Spoon out level tablespoon and roll batter into a ball with palms of hand.
  • Drop ball on cookie sheet and lightly press down with palm.
  • Use fork to spread batter a little flatter (This will make cookie nice and round).
  • Bake for 10-12 minutes (until cookies are slightly brown around edges).
  • Let cool aaprox.
  • 10-15 minutes.
  • Remember to re-grease pan a little between patches.

CHUNKY DROP COOKIES



Chunky Drop Cookies image

The night before I make these drop cookies, I measure out the pretzels, peanuts, raisins and chocolate. Assembly goes quickly the next day. -Kelly Ward-Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-1/2 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking powder
2 cups halved pretzel sticks
1 cup coarsely chopped dry roasted peanuts
1 cup semisweet chocolate chunks
1 cup raisins

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in pretzels, peanuts, chocolate chunks and raisins. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 10-14 minutes. Cool 2 minutes before removing to wire racks.

Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

CHUNKY, CHUNKY, CHUNK CHOCOLATE CHIP COOKIES



Chunky, Chunky, Chunk Chocolate Chip Cookies image

A few years ago a neighbor made these for me when I had my son. She gave them to me and the recipe. I misplaced the recipe, and was so happy when after doing some re-organizing I found it amongst other recipe books. This time I'm posting for safe keeping. Not sure where she got this form , but they are exceptionally good.

Provided by Marz7215

Categories     Dessert

Time 50m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 14

1 cup butter
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups traditional rolled oats
2/3 cup white chocolate, chunks or 2/3 cup chocolate chips
2 cups king arthur unbleached all-purpose flour
1 cup peanut butter chips
1 cup chocolate chips
1 1/2 cups chopped walnuts

Steps:

  • Preheat your oven to 375°F; line with parchment four baking sheets, or as many as you have.
  • Beat together the butter, sugars, baking powder, baking soda, and salt. Beat in the eggs and vanilla.
  • Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks is ok. Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.
  • Drop the dough by tablespoonfuls, 2" apart, onto the prepared baking sheets. Bake the cookies for about 12 minutes, until they're set. They may be barely starting to brown around the edges, but the tops won't be brown at all. Remove the cookies from the oven, and cool.

Nutrition Facts : Calories 142.2, Fat 7.7, SaturatedFat 3.5, Cholesterol 15.4, Sodium 110.3, Carbohydrate 17, Fiber 0.9, Sugar 10.8, Protein 2.4

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