Ingredients Jump to Instructions ↓

  1. 1 package(s) (12-ounce) semisweet-chocolate chunks , (2 cups) 1 cup(s) (2 sticks) margarine or butter , softened 667 cup(s) light brown sugar , packed 1/3cup(s) sugar

  2. 1 teaspoon(s) baking soda

  3. 2 teaspoon(s) vanilla extract

  4. 1/2 teaspoon(s) salt

  5. 1 large egg

  6. 2 cup(s) all-purpose flour

  7. 2 cup(s) walnuts , coarsely chopped

Instructions Jump to Ingredients ↑

  1. In heavy small saucepan over low heat, heat 1 cup chocolate chunks until melted and smooth, stirring frequently. Remove saucepan from heat; cool to room temperature.

  2. In large bowl, with mixer at low speed, beat margarine or butter, brown sugar, sugar, baking soda, vanilla extract, and salt until crumbly. Add melted chocolate and egg; beat until well blended, occasionally scraping bowl with rubber spatula. With spoon, stir in flour, walnuts, and remaining chocolate chunks.

  3. Preheat oven to 350 degrees F. Drop dough by level 1/4 cups, about 3 inches apart, on 2 ungreased large cookie sheets. Place cookie sheets on 2 oven racks. Bake 25 to 30 minutes until edges of cookies are set but centers are still soft, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool completely. Store cookies in tightly covered container.


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