Comida Kraft
Recipe Box

Chocolate Bliss Chunk Cookies

Chocolate Bliss Chunk Cookies is rated 4.2631578947368425 out of 5 by 57.
Prep Time
15
min.
Total Time
28
min.
Servings

2-1/2 doz. or 30 servings, one cookie each

These monster-size treats are generously studded with semi-sweet chocolate chunks for a truly blissful cookie experience.

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What You Need

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Make It

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  • Preheat oven to 375°F. Mix flour, baking soda and salt until well blended; set aside. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add flour mixture, mixing well after each addition. Stir in chopped chocolate.
  • Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
  • Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely. Serve immediately. (Or, wrap cooled cookies in plastic wrap and place in tightly covered container or resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.)

Family Fun

After work and/or school, enjoy one of these chocolatey cookies and then take a long walk.

Coconut-Chocolate Chunk Cookies

Decrease chocolate to 1-1/2 pkg. (12 squares). Prepare as directed, adding 1-1/2 cups BAKER'S ANGEL FLAKE Coconut to the flour mixture. Continue as directed. Makes about 2-1/2 doz. or 30 servings, one cookie each.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

How to Bake Different Size Cookies

Prepare as directed, using one of the following options: Jumbo Cookies: Drop dough by 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake 14 to 15 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely. Makes about 1-1/2 doz. or 20 servings, one cookie each. Bite-Size Cookies: Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake 6 to 7 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely. Makes about 5 doz. bite-size cookies or 30 servings, two cookies each.

Jumbo Cookies

Drop dough by 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake 14 to 15 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely. Makes about 1-1/2 doz. or 20 servings, one cookie each.

Bite-Size Cookies

Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake 6 to 7 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely. Makes about 5 doz. bite-size cookies or 30 servings, two cookies each.

Servings

  • 2-1/2 doz. or 30 servings, one cookie each

Nutritional Information

Serving Size 2-1/2 doz. or 30 servings, one cookie each
AMOUNT PER SERVING
Calories 180
Total fat 10g
Saturated fat 6g
Cholesterol 20mg
Sodium 105mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 14g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Amazing cookie recipe. Amazing cookie recipe. I read the other reviews before i made these, so I was afraid that they would turn out flat and crisp. They didn't they are moist and chewy and EXTRA chocolatey!!! One thing I did was to mix the dry ingrdients in VERY slowy (about 1/2 cup at a time) and scraped te sides of the bowl each time. If you are using chips instead of the chocloate bars, be sure to use a lot of chips. I used almost an entire 24oz bag!! I also added chopped walnuts in for the last pan of the batch...YUM!!! Also a single batch makes about 3 dozen regular sized (3 inch) cookies. You should really try this recipe!!!
Date published: 2007-06-03
Rated 2 out of 5 by from My cookies turned out thin and flat. My cookies turned out thin and flat. I followed the recipe very carefully and still flat. I tried chilling the dough even. The worst part is that I two batches (in seperate bowls since some recipes don`t double well). My husband needed them for his school kids. And if you scoop it out in the 1 heaping tablespoon as printed it makes way more then 1 1/2 dozen. So my husband got over five dozen flat cookies for school. The cookies didn`t taste bad, but I perfer thick and hewy to thin and crispy, and they look nicer too. I don`t think I`ll make them again.
Date published: 2007-03-14
Rated 1 out of 5 by from I followed the directions exact...I never have made cookies from scratch. I followed the directions exact...I never have made cookies from scratch. Everything was fine until I took these cookies out of the oven. They didn't turn out right at ALL. They didn't flatten at all, they stayed pretty much in the same position as they were when I put them on the cookie sheets. I didn't try them because of the appearence, they looked gross. but my finacee' ate them and he eats anything, he said they tasted good...but normal eaters I dont think would say so, lol
Date published: 2006-12-20
Rated 5 out of 5 by from These cookies came out very well the first time I made them. These cookies came out very well the first time I made them. I normally cut the the amount of sugar called for in a recipe in half, which I did here, and they still came out delicious. This makes me think that some people who follow the original recipe may find it too sweet. But this recipe is also adaptable as I have used extracts, nuts, and candies in the recipe as substitutes. Overall, a handy recipe to memorize.
Date published: 2006-01-22
Rated 5 out of 5 by from I only baked the cookies for 9-11 minutes. I only baked the cookies for 9-11 minutes. If I left them in for the 13-15 the recipe called for they would have burned so definitely keep an eye on these when they are baking. I did chop the bakers' chocolate and they took me about an hour to finish but they turned out exactly like the picture and taste even yummier! I think I have a new favorite cookie.
Date published: 2010-11-27
Rated 4 out of 5 by from Good tasting cookie. Good tasting cookie. I've made this recipe a few times and always get compliments on it. Each time I've made them I've added in something a little different, both white chocolate and semi-sweet chocolate chips, or mini M&Ms and mini chocolate chips, nuts, caramel chips...whatever I have in my kitchen.
Date published: 2005-10-29
Rated 5 out of 5 by from easy cookie recipe. easy cookie recipe. I have tried others & the cookies did not turn out right. These cookies were perfect. I used a 12 oz dark chocolate chips instead of the chunks and I sifted the flour, but did everything else the same as the recipe. I am making them again tonight & I am going to add pecans.
Date published: 2007-07-24
Rated 3 out of 5 by from These cookies came out pretty good. These cookies came out pretty good. The thing that I didn't like about these cookies was that there were no nuts in it. I decided to use chopped pecans in my recipe and it made all the difference in the world. So to give this recipe a little kick, I would suggest adding some of your favorite nuts.
Date published: 2004-07-19
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