Chunky Chocolate Cookies Recipe
These delicious chocolate cookies can be easily customized to suit your own tastes by varying the kinds of chocolate, nuts and dried fruit you choose.
Servings: 24
Ingredients
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons unsalted butter, cut into several pieces
- 6 ounces bittersweet chocolate, coarsely chopped
- 1 ounce unsweetened chocolate, coarsely chopped
- 2 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- 6 ounces semisweet chocolate chips or chunks
- 6 ounces milk or white, chocolate chips or chunks
- 1-1/2 cups coarsely chopped nuts
- 1 cup moist, plump raisins, dried cranberries, or finely chopped dried apricots
Instructions
- Place an oven rack in the center of your oven and preheat the oven to 350F degrees. Line two heavy duty baking sheets with parchment paper or silicone liners.
- In a medium-size bowl whisk together the flour, cocoa powder, salt and baking powder.
- Melt the butter, bittersweet chocolate and unsweetened chocolate either in the microwave, on the stove top or in a double boiler, whatever method you prefer. Be sure to do this gently, just until the chocolate and butter melt and and the mixture is smooth and shiny. Don't let it get too hot or the butter will separate. Set aside to cool.
- In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed until the mixture is pale and foamy, about 2 minutes.
- Beat in the vanilla and then scrape down the sides of the bowl with a rubber spatula, until everything is blended well.
- Add the melted chocolate mixture and beat on low speed only until the mixture is blended together.
- Scrape down the sides of the bowl again to make sure everything gets fully mixed. With the mixer on low, add the flour mixture, mixing just until the dry ingredients are blended into the dough.
- Scrape down the sides of the bowl again and then stir in the chocolate chunks/chips, nuts and dried fruit. (The dough will be very chunky.)
- Drop the dough by generously heaping tablespoonfuls onto prepared baking sheets at least 1 inch apart.
- Bake the cookies one sheet at a time for 10 to 12 minutes. The tops should look dry but the interiors should still be soft.
- Remove from the oven and carefully transfer the cookies with a thin spatula to cooling racks to cool completely.
Notes
Serving size: 1 cookie
WW Points: 11
WW Points: 8
(By cutting the last 4 ingredients in half and substituting with 3 ounces semisweet chocolate chips, 3 ounces chocolate chips, 3/4 cup chopped nuts and 1/2 cup chopped dried fruit, I was able to reduce each cookie by 3 Points and 54 calories!) Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) This recipe makes about 2 dozen cookies. Chunky chocolate cookie dough can be covered in plastic and refrigerated for up to 3 days before baking. Once cooled, if the cookies seem a little too gooey for you, refrigerate for about 10 minutes and they will firm up.
(By cutting the last 4 ingredients in half and substituting with 3 ounces semisweet chocolate chips, 3 ounces chocolate chips, 3/4 cup chopped nuts and 1/2 cup chopped dried fruit, I was able to reduce each cookie by 3 Points and 54 calories!) Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) This recipe makes about 2 dozen cookies. Chunky chocolate cookie dough can be covered in plastic and refrigerated for up to 3 days before baking. Once cooled, if the cookies seem a little too gooey for you, refrigerate for about 10 minutes and they will firm up.
Nutrition
Serving: 1cookie | Calories: 200kcal | Carbohydrates: 24g | Protein: 3.5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 69mg | Potassium: 193mg | Fiber: 2.2g | Sugar: 15g | Vitamin A: 76IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 2mg