Chocolate Chunk Cookies
This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.
- Total Time:
- Yield: Makes about 4 dozen
Source: Everyday Food, June 2004
- 2 2/3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, slightly firm and cut into chunks
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2/3 cup sour cream
- 2 cups semisweet chocolate, chopped
- 1 1/2 cups chopped walnut or pecan pieces
Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugars until light and
fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
Drop dough in mounds (2 level tablespoons each) at least 2 inches
apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.