Chocolate Chunk Cookies Recipe

Name: Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 tsp. baking powder; 1 tsp. baking soda; 1 c. (2 sticks) butter, softened; 1/2 c. granulated sugar; 3/4 c. light brown sugar, packed; 2 tsp. vanilla; 2 eggs; 1 pkg. Andes candies (any flavor); 1 1/2 c. coarsely chopped walnuts; 1 c. raisins

Servings: persons

2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
3/4 c. light brown sugar, packed
2 tsp. vanilla
2 eggs
1 pkg. Andes candies (any flavor)
1 1/2 c. coarsely chopped walnuts
1 c. raisins

1
Preheat oven to 350u00b0.
2
Stir together flour, baking powder and soda; set aside.
3
In large mixer bowl beat butter and sugars until light.
4
Beat in vanilla and eggs.
5
Gradually stir n flour mixture, then coarsely chopped Andes, (optional walnuts and raisins).
6
Drop onto ungreased baking sheets by tablespoonfuls.
7
Bake 7 to 8 minutes or until cookies brown.
8
Cool on sheets 2 to 3 minutes. For thicker cookies refrigerate dough 15 to 20 minutes before cooking.

1823

kcal

Calories

113

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 c. (2 sticks) butter, softened, and more.

Yes, Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chunk Cookies

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