Chocolate Chunk Cookies


Chocolate Chunk Cookies- Recipe by Ina Garten, Makes 36 cookies

Few food indulgences can match the warmth and comfort of eating a freshly baked cookie! I surprised my daughter with a special after-school treat with a fresh batch of Chocolate Chunk Cookies (with white, melted chocolate drizzled on top!). These cookies are a hit with kids of all ages! Crisp on the outside,  warm and chewy on the inside thanks to gooey chunks of chocolate make these the best cookies I’ve ever tasted (so far!).
And now, in accordance with specific instructions from my 3-year old niece (!), I am freezing half the cookie batter in advance of my upcoming visit to New York City in the Spring.



  • 1/2 pound unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups chopped walnuts – (I left this out due to allergy reasons)
  • 1 1/4 pounds semisweet chocolate chunks- (I used Nestle)
  • 1 ounce white, dark or milk chocolate as a drizzle on top of the cookies – OPTIONAL

Note: As if the cookies weren’t decadent enough, I melted 5 squares of Lindt white chocolate in a microwave, as a drizzle on top of the cookies.


Pre heat the oven to 350 degrees.IMG_3193

Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined.IMG_3194

Fold in the walnuts and chocolate chunks.IMG_3197

IMG_3200Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon.

IMG_3202Dampen your hands and flatten the dough slightly.IMG_3205

Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Optional: After the cookies have completely cooled, melt white or any chocolate of your choice by chopping it and placing it in a small glass bowl in the microwave at 20 second intervals. After every 20 seconds, stir the chocolate with a rubber spatula or wooden spoon. You may need to do this twice. When the chocolate is almost melted , stir vigorously and place in a zip lock bag. Push the chocolate to one end of the zip lock and tie the top, like a piping bag and snip the corner of the bag where the chocolate is. Drizzle over the cookies and serve.

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