Chocolate Chunk Cookies

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
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  1. 1 3⁄4 cups white whole-wheat flour
  2. 3⁄4 teaspoon ground cinnamon
  3. 1⁄2 teaspoon ground ginger
  4. 1⁄2 teaspoon baking soda
  5. 1⁄4 teaspoon ground allspice
  6. 1⁄8 teaspoon ground cloves
  7. 14 tablespoons unsalted butter, softened and divided
  8. 3⁄4 cup firmly packed dark brown sugar
  9. 1⁄2 cup sugar
  10. 2 teaspoons vanilla extract
  11. 1 teaspoon kosher salt
  12. 1 large egg
  13. 1 large egg yolk
  14. 1 cup semisweet chocolate chunks
  15. 1⁄2 cup toasted pecans, finely chopped
  1. Preheat oven to 375°. Line 2 baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, cinnamon, ginger, baking soda, allspice, and cloves.
  3. 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.
  4. 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.
  5. Scoop dough by heaping tablespoonfuls. Using hands, roll into balls. Place on prepared pans, spacing 2 inches apart.
  6. 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.
Taste of the South



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