Chunky Chewy Chocolate Cookies

5

by: Cristal






Just about everyone loves the smell and taste of homemade chocolate cookies. Yet many people think baking is difficult, whether it be cakes, cookies or pies. Time poor cookie lovers choose shop bought products full of excess sugar and preservatives when it is actually very simple to bake cookies at home with this simple chocolate cookies recipe. Even the complete novice can make these delicious cookies in a matter of minutes and, while practice may produce a better result as confidence grows, anyone following this recipe precisely should be proud of their first attempt.




ingredients

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serves: 36

1/2 cup unsalted butter

1 package (11 1/2 ounces) semisweet chocolate chunks, divided

3 large eggs

1 cup light brown sugar, firmly packed

1 teaspoon vanilla extract

1 cups all-purpose flour

1/2 cup cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup coarsely chopped walnuts

1 cup shredded coconut

1 cup raisins or dried cherries (or use half of each)

Nutrition Facts
Chunky Chewy Chocolate Cookies

Servings Per Recipe: 36

Amount per Serving

Calories: 181

  • Total Fat: 9 g
  •     Saturated Fat: 4.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 22.3 mg
  • Sodium: 80.8 mg
  • Total Carbs: 25 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 18.9 g
  • Protein: 2.4 g
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preparation

1.  In a small saucepan over very low heat, melt the butter with 1/2 package [about 1 cup] of the chocolate chunks, stirring constantly until smooth. Set aside to cool to lukewarm.

2.  In a large bowl, using an electric mixer, beat the eggs, brown sugar, and vanilla until light and fluffy. Beat in the cooled butter-chocolate mixture.

3.  In a medium bowl, sift the flour, cocoa, baking powder, and salt. Gradually stir into the large bowl of batter. Add the walnuts, coconut, raisins and/or cherries, and the remaining 1 cup of chocolate chunks; stir to blend. The batter will be stiff.

4.  Use a tablespoon and wet fingertips to drop 1-inch mounds of the batter onto a cookie sheet lined with parchment paper, keeping the mounds about 2 inches apart [the cookies do not spread when baked]. Grill, in batches, over Indirect Medium heat for 20 minutes, keeping the grill’s temperature as close to 350°F as possible. Let the cookies cool on the cookie sheet until they are easy to remove with a spatula, 2 to 3 minutes, and then transfer to a cooling rack and allow them to cool completely.

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comments

Serena

5