Soft-Baked Chocolate Chunk Cookies

"Tish Boyle"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
48mins
Ingredients:
10
Yields:
18 cookies
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350°; line two baking sheets with parchment paper.
  • In a bowl, whisk together the flour, salt, and baking soda; set aside.
  • In a big bowl, whisk together the melted butter and sugars; whisk in the eggs one at a time, whisking until blended.
  • Whisk in the vanilla.
  • Using a wooden spoon, stir in the dry ingredients until combined.
  • Stir in the chocolate and walnuts (the dough can be refrigerated, well wrapped, for up to 4 days or frozen for up to 1 month).
  • Using a 1/4 cup measure or ice cream scoop, drop the dough onto the prepared baking sheets, placing them 2 inches apart.
  • Bake, two sheets at a time for 15-18 minutes, until the cookies are just brown around the edges, switch position of the sheets halfway through baking.
  • The centers of the cookies should be soft and slightly puffy.
  • Let the cookies cool completely on the baking sheets or wire racks.
  • *Cooling the cookies on the baking sheets, thereby preventing air from circulating around them, keeps them from becoming crisp.
  • Store in an airtight container at room temperature for up to 2 days.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes