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Soft Chocolate Chunk Cookies

Soft Chocolate Chunk Cookies

2 sticks (1 cup) butter, softened

1 ½ cups firmly packed brown sugar

2 tsp. vanilla extract

1 tsp. baking soda

¼ tsp. salt

3 large eggs

2 ¼ cups all-purpose flour

2 ½ cups bittersweet or dark chocolate chunks or chips

1 cup coarsely chopped walnuts


Heat oven to 400ºF. You’ll need an ungreased baking sheet(s). Beat butter, sugar, vanilla, baking soda and salt with mixer on medium 2 minutes until creamy. Beat in eggs until fluffy. On low speed, beat in flour until blended. Stir in chocolate and nuts. Drop rounded tablespoonfuls 2 inches apart on baking sheet(s). Bake 8 minutes or until golden. Cool 2 minutes; remove cookies to a rack to cool further. Store airtight up to 1 week. Freeze dropped dough on baking sheets; when firm, place in a zip-top bag and freeze. Bake right out of the freezer (add 1 or 2 minutes to baking time). Serves: 46.

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