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Chris's Chocolate Chunk Cookies Recipe

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This recipe for Chris's Chocolate Chunk Cookies, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
1 c butter, chilled
1 c sugar
1 c brown sugar
1 Tbsp vanilla
2 eggs
4 c all-purpose flour
2 tsp baking soda
1 tsp salt
24 oz chocolate chunks
24 oz pecans
a bit of flaky sea salt (such as Maldon)

Directions:
Directions:
1. Preheat oven to 350. Mix butter, sugar, brown sugar, eggs, and vanilla until combined.

2. In a separate bowl, sift together the flour, baking soda, and salt.

3. Mix the dry ingredients into the wet ingredient mixture, adding about a third of the dry ingredients at a time and mixing between each addition. Fold in the chocolate chunks and pecans until dispersed.

4. Drop by roughly rounded tablespoonfuls onto an ungreased baking sheet or use an ice cream scoop to create evenly sized cookies, leaving at least an inch between cookies on all sides to allow them to spread in the oven.

5. Bake each batch for 10-12 minutes, turning the sheet halfway through, until they are evenly spread and very light brown, but before they look completely dry. Sprinkle a few flakes of salt over the cookies when they're out of the oven.

6. Allow to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. I like to use two cookie sheets at once. While one sheet is in the oven, I drop and shape the next batch, then while the second batch bakes I let the first batch cool for a few minutes, transfer them to the rack, and prepare the next batch. By the time that batch is prepared, the ones in the oven should be done, and I repeat that until all of the dough has been used.

Number Of Servings:
Number Of Servings:
about 40 cookies
Preparation Time:
Preparation Time:
about 1.5 hrs
Personal Notes:
Personal Notes:
This is the recipe that started it all: my world-famous chocolate chunk cookies! They are seriously the best. Whole pecans and big chunks of chocolate give them textural contrast, while the high butter content and short baking time keep the cookie itself pleasantly soft but not cakey. I find that mixing in the butter when it's still slightly cold rather than fully softened improves the final texture, even it's kind of a baking heresy.

 

 

 

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