Chocolate Chunk Cookies

Chocolate Chunk Cookies Recipe

This recipe uses coarsely chopped chocolate instead of chocolate chips, but feel free to use chocolate chips if you prefer. 2 ounces of chocolate chips is about 1/3 of a cup.

• 1/4 cup (1/2 stick) butter, softened
• 1/2 cup firmly packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 cup unsweetened natural cooca powder
• 1/4 teaspoon salt
• 2 ounces good quality dark chocolate (60-70% cocoa), coarsely chopped
• 2 ounces milk chocolate coarsely chopped
• 2/3 cup chopped pecans (optional)

1. Preheat oven to 350F degrees. Line your baking sheets with parchment paper or use ungreased baking sheets.
2. In a large mixing bowl, mash the butter and sugars with a fork until well combined.
3. Add the oil, egg, and vanilla and beat until well blended and creamy.
4. In a medium bowl, combine the flours, cocoa, and salt with a whisk or a fork until well combined.
5. Add the flour mixture to butter mixture and mix with a large spoon until combined.
6. Stir in the chocolate chunks and pecans if using.
7. Place tablespoons of dough onto baking sheet spaced about 2 inches apart.
8. Bake until the cookies are just set, about 12 minutes.
9. Remove from the oven and transfer cookies to racks to cool completely.

This cookie recipe makes about 2 dozen Healthy Chocolate Chunk Cookies.

Chocolate Chunk Macadamia Nut Cookies Recipe

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup shortening
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 egg, beaten
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 1/4 cups chocolate chunks
• 3/4 cup macadamia nuts, coarsely chopped

1. Preheat oven to 375F degrees. Line your baking sheets with parchment paper or use ungreased baking sheets.
2. In a large mixing bowl, cream the butter, shortening and sugars until light and fluffy.
3. Beat in egg and vanilla.
4. Add the flour and baking soda and mix well.
5. Fold in chocolate chunks and macadamia nuts and blend until thoroughly mixed throughout the cookie dough.
6. Drop large rounded tablespoonfuls of dough onto baking sheet spaced about 3 inches apart.
7. Press down lightly on top of each cookie to slightly flatten.
8. Bake until the cookies are lightly browned, about 10 to 12 minutes.
9. Remove from the oven and transfer to wire racks to cool completely.

This recipe makes about 1 1/2 to 2 dozen Chocolate Chunk Macadamia Nut Cookies.

Ultimate Chocolate Chunk Cookies Recipe

• 1 cup whole hazelnuts
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups firmly packed brown sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces bittersweet chocolate or 8 ounces semi-sweet chocolate, but into 1/2-inch chunks

1. Preheat oven to 350F degrees.
2. Spread hazelnuts on baking sheet in a single layer and bake for 12 to 15 minutes, until lightly browned and skins begin to crackle.
3. Wrap nuts in clean kitchen towel and let them stand 5 minutes.
4. Rub nuts in towel to remove skins, then cool completely and chop coarsely.
5. In a medium bowl, stir together flour, baking soda and salt.
6. In a large mixing bowl, beat the brown sugar and butter with an electric mixer on medium speed until light and fluffy.
7. Beat in eggs, one-at-a-time, mixing well after each addition.
8. Beat in vanilla.
9. Gradually add the flour mixture while beating on low speed, just until combined.
10. Stir in chopped chocolate chunks and chopped hazelnuts.
11. Drop by heaping teaspoonfuls onto ungreased cookie sheets at least 2 inches apart.
12. Bake for 12 to 14 minutes, until lightly browned.
13. Transfer cookies to wire racks to cool completely.

This recipe makes about 3 dozen Ultimate Chocolate Chunk Cookies.