Chocolate Chunk Cookies

Have you ever asked yourself why we need so many recipes for chocolate chip cookies on the internet? Every food blogger out there has posted at least one, but the good news is that you can do no wrong with variations on the chocolate chip cookie. Whether they're thin and crispy or thick and chewy it's pretty much guaranteed that as soon as you bite in to one it will be heavenly, because hey, it's chocolate. So even though I already have a dozen or so recipes for cookies on the blog I want you to humor me and give these a shot. They have chips and chunks—two types of chocolate make them superior to every other chocolate chip cookie recipe out there. Oh and did I mention they have pecans too? Stop making me twist your arm and try them already!

Chocolate Chunk Cookies | Not Starving Yet

Chocolate Chunk Cookies
makes approximately 24 cookies

Ingredients

2 sticks unsalted butter, room temperature
¾ cup white sugar
¾ cup dark brown sugar, packed
1 teaspoon vanilla
2 eggs
2½ cups all purpose flour
1 teaspoon baking soda
1½ teaspoons sea salt
6 ounces semi-sweet chocolate chips
6 ounces dark chocolate chunks
½ cup unsalted pecans, chopped
additional sea salt for sprinkling on top

Directions

  • Preheat oven to 375°F. In a mixing bowl cream together room temperature butter, white sugar, and brown sugar. Add vanilla and eggs, then mix until well incorporated.
  • Slowly add baking soda, salt, and flour, continue to mix until dough forms.  
  • Add semi-sweet chocolate chips, dark chocolate chunks, and pecans to the dough, then mix until they are evenly distributed.
  • Using a spoon or cookie scoop, form balls of dough and place on a parchment lined cookie sheet. Make sure to leave plenty of space as these cookies tend to spread out while baking.
  • Bake for 9 - 11 minutes or until edges are golden brown. Let stand for 2 minutes before transferring cookies to wire racks to cool. Enjoy!

Notes

I usually make these with Guittard 46% semisweet chocolate chips and Scharffen Berger 70% dark chocolate chunks, but you can switch it up to use your favorite chocolate.

Dark Chocolate M&M Nestlé Toll House Cookies

I've seen many chocolate chip cookie recipes claim to be the best you'll ever find, but honestly I don't think anything will ever compare to this classic recipe. It has been a favorite in households for over 75 years. Not many recipes can stand the test of time, but year after year this recipe continues to be a favorite in many households. 

It's Christmas Eve, which means I'll be spending all day in the kitchen starting the prep work for our holiday meal. The first thing I do every year is start with a batch of Toll House cookies so I have something to munch on as I cook. This is such a flexible recipe and I like to add my own personal twist to this classic, this year I decided on using dark chocolate chips and dark chocolate mint m&m candies. As you're doing your holiday baking, don't forget to whip up a batch of these and add your own twist to them. 

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Dark Chocolate M&M Tollhouse Cookies
makes approximately 2 dozen cookies

Ingredients

2 sticks unsalted butter, at room temperature
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 teaspoon salt
1 teaspoon baking soda
2¼ cups flour
½ package dark chocolate Nestlé morsels
½ package dark chocolate mint m&m candies

optional:

1 cup chopped nuts

Directions

  • Preheat oven to 375°F
  • In a mixing bowl cream together butter, white sugar and brown sugar. Add vanilla and eggs, then mix until well incorporated.
  • Slowly add salt, baking soda, and flour, continue to mix until dough forms.  
  • Add ½ package dark chocolate Nestlé morsels and ½ package dark chocolate mint m&m candies to the dough.
  • Using a spoon or cookie scoop, form balls of dough and place on a parchment lined cookie sheet. Makes sure to leave plenty of space as these cookies tend to spread out.
  • Bake for 9 - 11 minutes or until edges are golden brown. Before transferring cookies to wire racks to cool, let stand for 2 minutes. Enjoy!

Recipe Inspiration:

This classic recipe was developed by Ruth Wakefield, proprietor of the Toll House Inn in Whitman, Massachusetts. It's found on the back of every package of Nestlé morsels, although I've made a small change to it by incorporating dark chocolate chips and dark chocolate mint m&m candies.

Gingerbread Boys - 3rd Annual Great Food Blogger Cookie Swap

Over the summer, while I was sitting in a hotel room in Olathe, Kansas, I came across the Great Food Blogger Cookie Swap hosted by Julie from The Little Kitchen and Lindsay from Love and Olive Oil. The swap partnered withCookies for Kids' Cancer raises money to fund new therapies used in the fight against pediatric cancer. It sounded like a lot of fun and it was for a good cause. At that moment I knew I had to participate this year, so I signed up for the mailing list. I also knew that I would be making this specific cookie, it's one of my favorites and I love to share it any chance I get.

If you aren't familiar with how the cookie swap works, it's actually pretty simple. You sign up, make a donation, and are given a list of three names. You send out a dozen cookies to each of those people and three different people each send you a dozen cookies. You bake, you eat great cookies, you write, and this simple act raises money for a great cause.

In case you were wondering these lovely ladies sent me cookies:

Kasha from The Farm Girl Cooks sent her Cranberry Almond Biscotti

Cari from Fatgirl Hedonist sent her Salted Pistachio and Dark Chocolate Chip Cookies

Amanda from Amanda K by the Bay sent her Pepparkakor Cookies

I sent my gingerbread boys to:

Erica from Sun and Good Eats

Lisa from Authentic Suburban Gourmet

Nicole from 350 Preheat

If you haven't had a chance to make gingerbread boys before, give this recipe a shot. Not only is it simple to make, but the dough stores well. You can freeze it for up to three months or keep in the fridge for a few days, then pull it out and surprise your guests with home made cookies at a moments notice. They'll never know you don't spend all day in the kitchen.

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Chez Panisse Ginger Snaps
makes approximately 18 large cookies

Ingredients

cup sugar
11 tablespoons room temperature salted butter
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon ground black pepper
½ teaspoon ground all spice
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1½ teaspoons baking soda
½ teaspoon vanilla extract
¼ cup mild-flavored molasses 
1 large egg, at room temperature
2 cups flour 

Directions

  • In a stand mixer cream together butter and sugar until fluffy. Add spices, vanilla, egg, and molasses then mix until well incorporated.
  • Add sifted flour and continue to mix until dough forms. Wrap dough in plastic wrap and chill.

This dough can be stored in the fridge for several days before baking, or frozen for later use.

  • Preheat oven to 350°F
  • Divide dough into two portions, leave one out to work with and place the other in the refrigerator so it doesn't get soft.
  • On a flour covered surface, roll the dough out to 1/4 inch thickness. Cut out desired shapes with cookie cutters.

If you have trouble with the cookie cutter or rolling pin sticking to the dough try applying flour to it.

  • Place cutouts at least 2 inches apart on a parchment lined cookie sheet and bake for 10-14 minutes.
  • Let cookies cool for at least 2 minutes before removing them from the cookie sheet, then enjoy!

If you don't feel like cutting out individual shapes with cookie cutters then you may want to try this tip. Line a bread pan with plastic wrap and press dough into the bottom of the pan. Refrigerate or freeze the dough overnight. Once chilled you can remove the log of dough and cut off individual pieces.

Recipe Inspiration:

This recipe is originally from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters although I came across it on David Lebovitz's blog several years ago.

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