Double-Chocolate Chunk Cookies

photo by:

kraft

Rich chocolate dough studded with chunks of semi-sweet chocolate and walnuts is baked into scrumptious drop cookies for the ultimate homemade treat.

time

prep:

15 min

total:

25 min

servings

total:

24 servings, 1 cookie each

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What You Need

pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks, divided

cup flour

1/2

tsp. CALUMET Baking Powder

1/4

tsp. salt

1/2

cup butter or margarine, softened

1/2

cup packed brown sugar

egg

tsp. vanilla

cup chopped PLANTERS Walnuts

Make It

HEAT oven to 375°F.

MICROWAVE 1 cup chocolate chunks in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until completely melted. Mix flour, baking powder and salt until well blended.

BEAT butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Blend in melted chocolate. Gradually beat in flour mixture. Stir in remaining chocolate chunks and nuts.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.

BAKE 10 min. or until cookies are puffed and tops are firm to the touch. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.

Kraft Kitchens Tips

Special Extra

Prepare and bake cookies as directed; cool completely. Melt 1 pkg. (6 squares) BAKER'S White Chocolate as directed on package. Dip half of each cookie in melted chocolate. Place on waxed paper-covered baking sheet. Let stand at room temperature or refrigerate 30 min. or until chocolate is firm.

Size-Wise

These homemade chocolate chunk cookies are special treats that are perfect to share with friends and family.

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a cook

posted:2/5/2009

Very good! Not sure what others are talking about when they say they turned out hard....mine were perfect.

Kimberly5300808

posted:5/30/2008

YUMMY!!!

sassyblonde1953

posted:9/29/2007

I made these for our church bake sale. They turned out great! Big sellers! Got a lot of great comments. I also dipped them in white chocolate which I think made them so good! Will make again for sure.

ashleybm

posted:12/20/2006

My cookies didn't come out very chocolaty but my husband really liked them I also dipped half of my cookies in white chocolate. I am going to make them again but add more chocolate.

JeeJee316

posted:9/18/2006

These are very good, very RICH!! I thought the batter was a little wet but I think I melted too much chocolate, but they came out great even with 1/4 cup whole wheat flour and my low-cal substitutions. I veto'd the nuts and added half a bag of peanutbutter chips. It made 13 big ole cookies. YUMMY!

mynamegail

posted:5/30/2006

EXCELLENT Cookie-- Easy to make. These cookies stayed moist even after being baked for 5 days. The lady who said, she was disappointed because they came out flat, must have baked too long, or she did not do a test cookie to adjust oven for that kind of cookie. With my oven, I have to lower it 25 degrees. They came out "perfect"!! I did add almond flavor instead of vanilla. It makes such a difference in the taste. Everyone "loved" them, and ask for the recipe. I've made more and I keep them frozen. Even thawed out, they are "moist"! YUMMM!

pall5

posted:4/20/2006

very chocolate

Mrs. Muto

posted:4/20/2006

I was really disappointed. For all the work, they really went that good. They were flat and kinda hard. I like a chewy cookie so I am deleting this recipe from my box.

Fani4-17-89

posted:1/27/2005

Really delicious cookies

cocoagirl3

posted:1/22/2005

Hard & crunchy