These chocolate chunk cookies bring back the fondest memories of baking in our mother’s kitchens. The cinnamon and clove combined with whole grain flour, toasted pecans, and large chunks of chocolate achieve a cookie that you’ll want to make time and time again for your loved ones.
Chocolate Chunk Cookies
2014-08-28 20:29:51
YIELD: APPROXIMATELY 2 DOZEN COOKIES
Ingredients
- 1 3⁄4 cups white whole-wheat flour
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground cloves
- 14 tablespoons unsalted butter, softened and divided
- 3⁄4 cup firmly packed dark brown sugar
- 1⁄2 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 1 cup semisweet chocolate chunks
- 1⁄2 cup toasted pecans, finely chopped
Instructions
- Preheat oven to 375°. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cinnamon, ginger, baking soda, allspice, and cloves.
- In a small skillet, melt 10 tablespoons butter over medium-high heat. Cook until butter is golden brown, 3 to 4 minutes. Transfer to a large bowl. Add remaining 4 tablespoons butter, stirring until melted.
- Add sugars, vanilla, and salt, stirring to combine. Add egg and egg yolk, whisking well until combined, 3 to 4 minutes. Add flour mixture to butter mixture, stirring until combined. Add chocolate and pecans, stirring just until combined.
- Scoop dough by heaping tablespoonfuls. Using hands, roll into balls. Place on prepared pans, spacing 2 inches apart.
- Bake until edges are golden brown, 8 to 14 minutes. Let cool on pans 5 minutes. Remove from pans, and let cool completely on wire racks.
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If I use white flour instead of wheat, do I use the same amount?
Hi! Thanks for asking. You do use the same amount of white flour. Let us know if we can help you with anything else!