Page Feedback

Chocolate Chunk Macadamia cookies
Submitted by Tracey Lyons

Chocolate Chunk Cookies - 3 Dozen

The chunks of bittersweet chocolate make these cookies quite decadent. "


2½ cups unbleached, all-purpose flour
½ teaspoon baking soda
1½ teaspoons table salt
¾ cup unsalted butter, melted and cooled to room temperature
½ cup granulated sugar
1½ cups packed light brown sugar
2 large eggs
1½ teaspoons pure vanilla extract
10 ounces bittersweet (or semisweet) chocolate, broken into ½-inch pieces (about 2 ¼ cups)
1 cup walnuts, toasted and chopped


Preheat oven to 350°F.
In a small bowl, combine the flour, baking soda, and salt; reserve.
In the bowl of the Cuisinart Hand Stand Mixer, fitted with the flat beaters, add the butter. Mix on speed 3, gradually adding the granulated and brown sugars. Mix until light, about 2 minutes, rising to speed 4 half way through. With the mixer running, add the eggs, one at a time. Mix until fully incorporated, about 2 minutes. Add the vanilla. Reduce to speed 1 and add the dry ingredients. Once almost fully combined, add the chips and nuts.
Using a 2 tablespoon scoop, measure dough and place on a cookie sheet. Bake in preheated oven until lightly golden, about 12 to 15 minutes. Cool on wire rack.
Repeat with remaining dough. It is recommended to store the cookie dough in the refrigerator until ready to use.

Back To Top


Makes about 3 dozen cookies

Nutritional Information
Per Serving

Calories 170 (47% from fat) • carb. 21g • pro. 2g • fat 9g • sat. fat 5g • chol. 20mg • sod. 130mg • calc. 12mg • fiber 1g

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More