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Double Chocolate Chunk Cookies

Chocolate chip cookies are twice as nice when you use both milk chocolate bars and semisweet chocolate chunks.

Southern Living JULY 2005

  • Yield: Makes about 2 1/2 dozen
  • Prep time:30 Minutes
  • Bake:14 Minutes

Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups uncooked quick-cooking oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (11.5-ounce) package semisweet chocolate chunks
  • 2 (1.55-ounce) milk chocolate candy bars, grated
  • 1 cup chopped pecans, toasted

Preparation

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Pulse oats in a food processor to a fine powder. Combine oats, flour, and next 3 ingredients in a large bowl; gradually add to butter mixture, beating well. Stir in chocolate chunks, grated chocolate bars, and pecans. Drop dough by 1/4 cupfuls onto lightly greased baking sheets.

Bake at 375° for 10 to 14 minutes or until desired degree of doneness. Remove cookies to wire racks to cool completely.

Note: For testing purposes only, we used Hershey's milk chocolate candy bars.

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Double Chocolate Chunk Cookies recipe

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