Nutty Chocolate Chunk Cookies Recipes

CHOCOLATE CHUNK COOKIES

Steps:

• In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
• Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheet as instructed below and chill in the fridge until firm, about 30 minutes.)
• Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
• Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
• Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
• Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

CHOCOLATE CHIP COOKIES STRAIGHT UP OR WITH NUTS

Steps:

• In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
• Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
• Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.

NUTTY CHOCOLATE CHUNK COOKIES

Steps:

• heat oven to 375*F.
• in large mixer bowl combine brown sugar, sugar, egg and vanilla. beat at med speed scraping bowl often, until mixed.
• add flour, baking soda and salt, continue beating until well mixed.
• by hand, stir in walnuts and chocolate.
• drop dough by rounded tablespoonfuls 2" apart onto cookie sheet.
• bake for 9 to 11 minutes or until lightly browned.
• cool before removing from cookie sheet.