Crescent Court Chocolate Chunk Cookies Recipes

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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.

SALTED CHOCOLATE CHUNK COOKIES



Salted Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Yield 36 to 40 cookies

Number Of Ingredients 11

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 1/2 pounds semisweet chocolate chunks
Flaked sea salt or fleur de sel

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, 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, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely.

CRESCENT COURT CHOCOLATE CHUNK COOKIES



Crescent Court Chocolate Chunk Cookies image

Make and share this Crescent Court Chocolate Chunk Cookies recipe from Food.com.

Provided by Just Cher

Categories     Drop Cookies

Time 35m

Yield 35 large cookies

Number Of Ingredients 14

1 cup brown sugar
1/2 cup sugar
1 cup butter
3 tablespoons shortening
1 teaspoon salt
4 eggs
1/2 teaspoon baking soda
3 1/2 cups all-purpose flour
1/2 cup milk
2 cups pecan pieces
8 ounces white chocolate, chunks
8 ounces milk chocolate, chunks
8 ounces semisweet chocolate, chunks
1 cup mini chocolate chip

Steps:

  • Cream together, sugars, butter, shortening& salt.
  • Add eggs 1 at a time beating well after each addition.
  • In separate bowl combine flour and baking soda.
  • Alternately add the flour mixture& milk to the creamed mixture, mixing by hand, just until it starts to come together Combine pecans, chocolate chunks and chips.
  • Fold into creamed mixture.
  • Using a large spoon, drop cookie dough mixture onto a greased cookie sheet.
  • Press down.
  • Bake at 350 degrees for 15 minutes or until golden brown.

Nutrition Facts : Calories 315.8, Fat 20.5, SaturatedFat 9.4, Cholesterol 41, Sodium 147.2, Carbohydrate 32.3, Fiber 2.5, Sugar 19.1, Protein 4.7

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