Nutty Chocolate Chunk Cookies Recipes

Steps:

• In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
• Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
• Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and extract. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips and nuts. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 7-9 minutes. Cool on pans for 1 minute before removing to wire racks to cool completely.

Steps:

• Preheat oven to 300°F.
• In medium bowl combine flour, baking soda, and salt. Mix well with wire whisk; set aside.
• In large bowl with an electric mixer blend brown sugar and white sugar at medium speed.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add eggs and vanilla, and beat at medium speed until light and fluffy.
• Add the flour mixture, pecans, and white chocolate, and blend at low speed until just combined.
• DO NOT OVERMIX!
• Drop by rounded Tablespoons onto ungreased cookie sheets, 2-inches apart.
• Bake 20-22 minutes or until edges just begin to turn golden brown.
• Use spatula to transfer cookies immediately to a cool, flat surface.

Steps:

• heat oven to 375*F.
• in large mixer bowl combine brown sugar, sugar, egg and vanilla. beat at med speed scraping bowl often, until mixed.
• add flour, baking soda and salt, continue beating until well mixed.
• by hand, stir in walnuts and chocolate.
• drop dough by rounded tablespoonfuls 2" apart onto cookie sheet.
• bake for 9 to 11 minutes or until lightly browned.
• cool before removing from cookie sheet.