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You may not think that the world needs another chocolate chip cookie recipe.
But, with the year we have had, I have to disagree. We’ve needed all the tasty, melty, creamy chocolate chunks surrounded by caramelly, chewy cookies that we could get.
Make no mistake – it has not been an entirely bad year. In fact, we’ve had some pretty wonderful things happen, like the birth of a new grandson and starting our Farmer’s Market business. There have been lots of blessings along the way, but beginning as it did, with the loss of Larry’s youngest sister, right from the start, this year had a lot of ground to make up. We will never be the same, in a lot of ways, some good and some bad. That’s how life is, and I hope you’ll forgive me if I wax a little reflective as this year winds down. It wouldn’t be very real of me to do otherwise.
But, as I mentioned in an early post, back in January, cooking good stuff for people I care about will always make me feel more grounded, centered and positive. I made, I think, 4 batches of these Chewy Chocolate Chunk Cookies over the course of the fall and early winter. No one complained, if I felt they needed another little tweak here or there, on their way to perfection. They are accustomed to my need to make things better – in cookies, as well as life.
This satisfying recipe seems like a very good way to close out my posts for 2015, and it comes along with my wishes to all of you for many wonderful things in the New Year.
Chewy Chocolate Chunk Cookies
- 8 ounces soft butter
- 1 & 1/4 cups light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 & 1/2 cup toasted chopped pecans [or walnuts]
- 8 ounces bittersweet chocolate chopped into small chunks
- These are best if you chill them overnight, but they can be baked right away - in that case, preheat the oven to 350º and line heavy baking sheets with parchment paper.
- In the bowl of a stand mixer, cream together the butter and sugars until very light and fluffy.
- Beat in the eggs, one at a time, until completely incorporated.
- Beat in vanilla and almond extract.
- In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
- Beat the flour mixture into the butter mixture, just until combined.
- Add the pecans and chocolate chunks, and beat again, just until combined.
- Remove the bowl from the mixer, and give the dough a few good stirs with a sturdy wooden or metal spoon to ensure the mixture is well combined.
- Refrigerate the dough at least 10 to 12 hours, or up to 3 days, to increase the richness of the flavor. Or you can bake them right away.
- When ready to bake, remove the dough from the refrigerator for an hour or so, preheating the oven to 350º for the last 10 minutes or so.
- Portion the dough onto heavy, parchment lined baking sheets, leaving a couple inches around each cookie. I used a medium scoop, 1 & 1/2 tablespoon size.
- Bake at 350º for about 12 minutes, turning baking sheets halfway though the time. The cookies are done when the edges are nicely browned, and the tops set, but not yet firm. For crunchy cookies, bake another 3 to 4 minutes.
- Immediately remove the cookies to a cooling rack, and once cool store in an airtight container. Will keep at room temperature for up to a week - can be stored in the refrigerator or freezer for longer storage.
Chewy Chocolate Chunk Cookies – a really good way to begin the New Year!
note: this post contains one or more Amazon affiliate links and I make a small commission on your purchase.