Chunky Chocolate Chip Cookies

By on December 14, 2011

 Chunky Chocolate Chip Cookies


  • 3-1/2 cups (875 mL) semisweet chocolate chips, divided
  • 1/2 cup (125 mL) butter
  • 1 cup (250 mL) brown sugar
  • 1/2 cup (125 mL) granulated sugar
  • 4 eggs
  • 1 tbsp. (15 mL) black coffee (leftover is fine)
  • 1 tsp. (5 mL) vanilla extract
  • 2-1/4 cups (550 mL) all-purpose flour
  • 1 tsp. (5 mL) baking powder
  • 1 tsp. (5 mL) baking soda
  • 1 cup (250 mL) coarsely chopped walnuts
  • 1 cup (250 mL) dried cranberries

Cooking Instructions

  1. In a large, microwave-safe bowl, combine 1-1/2 cups (375 mL) of the chocolate chips and the butter. Microwave on high power for 1 to 1-1/2 minutes, stirring once or until chocolate chips are completely melted and mixture is smooth. Add brown sugar and granulated sugar to the chocolate mixture and beat, with an electric mixer, just until combined. Add eggs, one at a time, beating well after each one. Mix in coffee and vanilla.
  2. In another bowl, stir together flour, baking powder and baking soda. Add the flour mixture to the chocolate mixture in two or three additions, beating just until everything is smoothly incorporated. Stir in the remaining 2 cups (500 mL) of the chocolate chips, the chopped walnuts and the cranberries, stirring just until mixed. Cover the bowl with plastic wrap and chill for at least 1 hour or until firm enough to handle.
  3. Preheat oven to 350 degrees F (180 degrees C). Line one or two cookie sheets with parchment paper.
  4. By hand, roll the dough into balls the size of golf balls. Place on the prepared cookie sheets, about 2 inches (5 cm) apart (they will spread).
  5. Bake for 13 to 15 minutes, or just until set. It’s better to underbake these slightly, as they will firm up as they cool. Remove from cookie sheet and let cool on a rack, if you can wait that long.
Servings: About 3-1/2 dozen cookies