Thick and Chewy Chocolate Chunk Cookies
From the Kansas City Star (October 16, 2019)
Ingredients
- 14 oz semisweet chocolate coarsely chopped
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp kosher salt
- 1 ½ cups unsalted butter room temperature
- ¾ cup granulated sugar
- 1 ½ cups dark brown sugar packed
- ¼ cup heavy cream
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 4 cups old-fashioned oats (rolled)
- 2 cups walnut halves and pieces
Instructions
- Heat the oven to 375 degrees. Line three large cookie sheets with parchment paper.
- Coarsely chop the chocolate into half-inch chunks, leaving all the flaky bits on the cutting board. Whisk the flour, baking soda and salt in a medium bowl.
- Beat the butter and both sugars with a stand mixer fitted with the paddle attachment on medium speed, scraping the bowl occasionally, until smooth and creamy but not fluffy, about three minutes. With the machine running on medium speed, pour in the cream in a steady stream and beat until smooth. Scrape the bowl, turn the machine to medium-low speed, and add the eggs one at a time, then the vanilla. Beat just until smooth and scrape the bowl.
- Turn the machine to low speed and gradually add the flour mixture then the oats. Scrape the bowl, add the walnuts and mix on low speed until evenly incorporated. You should hear the nuts cracking into smaller pieces as the paddle turns. Scrape in all the chocolate chunks and bits and beat on low speed until well mixed.
- Use a large (3 tablespoon) cookie scoop to drop balls of dough onto a prepared sheet, spacing them 2 inches apart. Bake until golden brown, about 15 minutes. Scoop the remaining dough while the first batch bakes, then bake the remaining sheets, one at a time.
- Cool on the pan on a wire rack.
Notes
Variations:
Salted Chocolate Chunk Walnut Oatmeal Cookies: Sprinkle the tops of the dough balls lightly with flaky sea salt, fleur de sel or kosher salt before baking. Soft and Chewy Chocolate Chunk Cookies: Substitute 1/4 cup vegetable oil for 4 tablespoons of the butter. Beat with the butter and sugar and proceed as above. Make Ahead: The dough balls will keep in an airtight container in the refrigerator for up to three days and in the freezer for up to three months before baking.Nutrition
Serving: 1cookieCalories: 292kcalCarbohydrates: 31gProtein: 4gFat: 18gSaturated Fat: 8gCholesterol: 32mgSodium: 137mgPotassium: 149mgFiber: 2gSugar: 17gVitamin A: 279IUVitamin C: 1mgCalcium: 31mgIron: 2mg
