Soft Chocolate Chunk Cookies
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
plus 2 tablespoons |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
butter
|
|
| ⅓ | cup |
peanut butter
smooth |
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
brown sugar, light
packed |
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
walnuts
chopped |
|
| 12 | ounces |
chocolate
chunks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
plus 2 tablespoons |
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
butter
|
|
| 79 | ml |
peanut butter
smooth |
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
brown sugar, light
packed |
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
walnuts
chopped |
|
| 346.8 | ml/g |
chocolate
chunks |
|
Directions
Preheat oven to 325℉ (160℃).
Lightly grease 2 baking sheets.
Combine flour and baking soda.
Beat butter, peanut butter, granulated and brown sugars until light and fluffy.
Beat in egg and vanilla.
Stir in flour mixture, walnuts and chocolate.
Drop 2 tablespoons batter per cookie on prepared sheets, spacing 2 inches apart.
Bake in preheated 325℉ (160℃) oven 15 to 17 minutes or until golden brown around edges.
Cool on sheets, 3 minutes.
Transfer to racks to cool.
