Chocolate Chip Chunkies

If you are like me, you have made chocolate chip cookies at least a thousand times. I know you think I’m exaggerating but I have raised 4 children.  At least once a week, I had one child at my side helping me measure out the ingredients, spooning the dough onto the cookie sheets and later enjoying a warm cookie fresh from the oven with a glass of cold milk. For them it was their first lessons in baking and for me it always meant quality time spent with my kids.

The recipe I faithfully used was the one found on the back of the package of Nestle’s chocolate chips. The famous Toll House Cookie recipe never failed and I made them so often that I had the recipe memorized. Oh I did feel compelled once in a while to try out a new recipe but even though one or two recipes were as good as Nestle’s Toll House version, none were any better.

That said, there is one recipe that I came across that is on the idea of a chocolate chip cookie but different enough that is does not directly compete with the classic.  This decadent cookie is chock full of chocolate chips (of course), raisins and nuts and is simply fabulous. The recipe is from a well-worn cookbook that Kathleen King published in 1990. She appropriately called them Chunkies after the iconic candy bar.  Here is a slight adaption of that recipe. I highly suggest you add it to your cookie repertoire.

Chocolate Chip Chunkies

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Chocolate Chip Chunkies

Makes 24 to 28 cookies

Author Cakewalk Kitchen

Ingredients

• 1/4 cup - sugar
• 1/2 cup - brown sugar - packed
• 1/2 cup - unsalted butter - room temperature
• 1 - egg
• 1 teaspoon - vanilla
• 1-1/4 cups - all-purpose flour
• 1/2 teaspoon - baking soda
• 1/2 teaspoon - salt
• 1 cup - semisweet chocolate chips
• 1 cup - raisins
• 1 cup - chopped pecans or walnuts

Instructions

Preheat the oven to 350 degrees F.

1. Measure out all of your ingredients and line a cookie sheet with parchment paper or foil.
2. With an electric or stand mixer, cream together the sugar, the brown sugar and the butter.
3. Mix in the egg and the vanilla until well incorporated.
4. In a separate bowl, whisk together the flour, the baking soda and the salt .
5. Add the flour mixture to the sugar/butter and beat until just mixed.

6. With the beater running mix in the chocolate chips, raisins and the chopped nuts.

7. With a small ice cream scoop, scoop out balls of dough onto the baking sheet, keeping them at least 2 inches apart.
8. Bake for 10 to 12 minutes or until the bottoms of the cookies are just starting to brown.
9. Cool cookies on baking sheet for 2 minutes then transfer to a cooling rack.

Recipe Notes

Cookies are best the same day of baking. Store cookies in an airtight container.