Indulge in the timeless delight of Original NESTLÉ® TOLL HOUSE® Chocolate Chunk Cookies, a favorite for any occasion, including Mother’s Day and Back-to-School. This chocolate chunk cookie recipe captures the essence of classic American desserts with its easy and quick preparation, making it suitable for all skill levels. Made with rich, semi-sweet chocolate chunks, this chunk chocolate cookie is a staple in the world of quick & easy desserts. Every bite reveals luscious morsels of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, creating an irresistible texture that is perfect for snacking or serving as a dessert at family gatherings. Whether you’re crafting a batch of NESTLÉ® chocolate chunk cookies or looking for a chocolate chunk cookie recipe easy enough to make in under an hour, this recipe offers a delightful experience with every bite. Enjoy the richness and warmth of chunk chocolate chip cookies recipe as they emerge fresh from the oven, inviting you to savor their gooey goodness.
Directions
Step 1
Preheat oven to 375º F.
Step 2
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Step 3
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Increase flour to 2 1/2 cups. Add teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Make It
Step 1
Preheat oven to 375º F.
Step 2
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Step 3
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Increase flour to 2 1/2 cups. Add teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Ingredients
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