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.

Almond Cookies #fbcookieswap

Today happens to be one of my favorite days of the year, do you know why? It's time to reveal my recipe for the Great Food Blogger Cookie Swap hosted by Julie from The Little Kitchen and Lindsay from Love and Olive Oil. This is, without a doubt, the highlight of my year. I get to bake and eat cookies while I help support an incredibly important cause. My job is so cool sometimes! This is my third year participating in the swap which partners with Cookies for Kids' Cancer to raise money to fund new therapies used in the fight against pediatric cancer.

For the swap I made a batch of traditional almond flavored butter cookies and sent them out to my three partners in crime: Rachel from Bakerita, Reneé from Kudos Kitchen by Renee, and Elizabeth from Food Ramblings. I've always loved the simple flavor of these cookies and the fact that you can dip or drizzle them in dark chocolate for a little something extra. They're one of the few cookies that go in the cookie care packages I send out to my friends every year—they're always a hit!

Now in return I got to snack on some pretty amazing cookies, so if you're looking for something new to bake you may want to try out these Ginger Crinkles from Shana at Shana Was Here, Chocolate Dipped Walnut Butter Cookies or Orange Chocolate Chip Cookies from Susan at A Life Less Processed, and Egg Nog Shortbread from Tracy at Pale Yellow.

Or you can check out some of our other popular cookie recipes from years past:

If you are a food blogger or know a food blogger who might want to participate the swap next year you can sign up for the Great Food Blogger Cookie Swap mailing list for updates.

Almond Cookies - Not Starving Yet

Almond Cookies
makes approximately 36 cookies

Ingredients

1 cup unsalted butter, room temperature
1 cup sugar
1 large egg
1 tablespoon pure almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup almond slivers 

Directions

  • In a mixing bowl, cream together butter and sugar, then add the egg and almond extract. Slowing add flour, baking soda, salt and almond slivers then mix until well combined. The final dough will be very course.
  • Place finished dough on a sheet of plastic wrap, roll into a large ball, and cover tightly. Refrigerate for at least 1 hour before continuing.
  • Preheat oven to 325ºF and line a baking sheet with parchment paper. 
  • Using a cookie scoop form 1¼ inch balls and place then 2 inches apart on a parchment lined baking sheet.
  • Press the balls flat with the palm of your hand, then bake at 325ºF for 14-16 minutes or until edges and bottoms are lightly browned.
  • Allow the finished cookies to cool for several minutes before transferring to wire racks.

Notes

With butter cookies it's important that you don't place your dough on a hot pan or leave it out on the counter while you're working—the cookies will lose their shape. Make sure you refrigerate your dough until you're ready to bake and allow your cookie sheets adequate time to cool down between batches.

For the most accurate results you'll want to roll all of your dough into balls at the same time. Otherwise you can form them as you go, but your may find your yield varies slightly.

Vanilla Sugar Cookies #FBCookieSwap

The cookie gnomes were at it again this year. I made three batches of these cookies (translation: 108 cookies) and out of those I only got to eat a small handful. Every time I turned around the cookie canister was empty again. Ok, so this year I probably shouldn't blame the cookie gnomes, but rather the toddler with a sweet tooth (he's so much like his mama!) Every time I turned around I noticed he was munching on what I had wrongfully assumed were his bell pepper slices. It wasn't until later I would find the cookie crumb trail he left from the kitchen to my bed, where he was sneaking off to eat his ill gotten gains. 

I've raised a sneaky kid, that is for sure, but at least the kid has good taste. These cookies, which are a modified version of my grandmother's sour cream sugar cookies, are absolutely delicious. They're slightly crisp on the outside, nice and chewy on the inside, and pretty much everything you would ever want in a cookie. This year I decided to send these beauties out during the Great Food Blogger Cookies Swap hosted by Julie from The Little Kitchen and Lindsay from Love and Olive Oil. This is my second year participating in the swap which is partnered with Cookies for Kids' Cancer to raise money to fund new therapies used in the fight against pediatric cancer. As part of the swap I sent out cookies to Garlic + Zest, CopyKat Recipes, and The Greek Glutton. In return these lovely ladies sent me cookies:

Brown Butter Chocolate Butterscotch Cranberry Cookies from Steph's Bite by Bite

Whole Wheat Sugar Cookies Dipped in Chocolate & Crushed Peppermint Cookies from Omeletta

Brown Butter Brown Sugar Cookies from That Susan Williams

So many sugar cookies! It almost made up for the cookie gnome running off with all of mine... almost.

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Vanilla Sugar Cookies
makes 3 dozen cookies

Ingredients

1½ cups vanilla sugar
1 cup unsalted butter
2 large eggs
3 Tablespoons sour cream
½ teaspoon lemon extract
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup vanilla sugar or colored sanding sugar (for rolling)

Directions

  • Before you begin you'll need to make 2 cups of vanilla sugar (keep in mind it won't be ready to use for at least two weeks.) You can also purchase it pre-made from Penzeys, but it's very expensive.
  • In a large bowl, cream together butter and vanilla sugar until fluffy. With the mixer still running slowly add in eggs, sour cream, and lemon extract. Add flour, baking soda, and salt; stir until well combined. The dough should be dense and sticky.
  • Preheat oven to 400°F. Shape dough into balls and roll in colored sanding sugar, vanilla sugar, or a mixture of both. Press balls flat with the palm of you hand and place on a parchment lined baking sheet.
  • Bake in a preheated oven for 9 - 11 minutes, or until cookies are a very light golden brown.

Notes

If you don't have unsalted butter, use can omit the salt and use salted butter without any issue.

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. 

Tollhouse.jpg

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.