When Chips Just Aren’t Enough: Chocolate Chunk Cookies

Text and photos by Kate Bittman

I made the Chocolate Chunk Cookies from How to Bake Everything yesterday in a ridiculously short amount of time. The dough took only 5 minutes to put together, then I stuck it in the fridge to tend to a (lovely) needy baby, pulled it out later that night after said child was sleeping, plunked rounded tablespoons onto baking sheets, baked for 9 minutes at 375 degrees, and was eating melty warm cookies (I did not abide by the “cool for about 3 to 5 minutes” instruction) almost immediately after I was done with dinner.

I was glad that these weren’t double chocolate cookies, as all that chocolate flavor is a bit much for me. This is the perfect cookie if you want more than a few chips, but less than chocolate chocolate. You can choose whatever type of chocolate you want; I went with bittersweet, but next time I’ll go for something a little sweeter, as there isn’t a ton of sugar in the base (which is also nice—you can really taste the cookie dough flavor). You could even go with a chocolate bar with toffee or coconut in it—that would be fantastic!


Posted in Baking

One Comment

  1. Sara L. said...

    I use bittersweet chocolate and add a cup of dried cherries to this recipe at Christmas. Family favorite!

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