These chocolate chunk cookies look are simply too tempting to pass up. Filled with delicious chocolate chunks (not a chip to be found, just big 'ol chunks of heavenly chocolate) and chopped pecans, these cookies are sure to satisfy that after dinner sweet tooth.
- 1/2 of a stick unsalted butter, softened
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup of chocolate chunks
- 2/3 cup of chopped and toasted nuts (I used pecans. Of course, if you don't have to include this ingredient in your cookies if you don't want to.)
Pre-heat the oven to 375 degrees F.
Toast the nuts (if you have chosen to include this ingredient in your recipe). I did this by pouring the nuts on a pan covered in tin foil. Then I placed the pan in my convection oven (a toaster oven would work also, and if you don't have either, use your regular oven) set at 325 degrees F for 15 to 20 minutes.
In a stand mixer (or in a large bowl if you are without a mixer), beat softened butter, granulated sugar, brown sugar, salt, and vanilla until well combined.
After butter, sugars, salt, and vanilla are combined, beat in the egg.
Add the flour 1/4 cup at a time, and make sure that each addition is well blended before adding the next.
After the flour has been added, mix in the baking soda.
Stir in the chocolate chunks and the toasted nuts.
Shape the dough into a 2" ball and place onto an un-greased cookie sheet.
Slightly flatten each ball with the palm of your hand.
Place each cookie 1" apart on the cookie sheet.
Put the cookies into the pre-heated oven, and bake for 13 minutes or until browned on the edges and cracked on the top.
Allow the cookies to cool on the cookie sheet for 5 minutes before transfering to a cooling rack.
Store cookies in an air tight container.
These cookies are delicious as a mid-afternoon snack, or as an after dinner treat.
~ Chef Megs