Jumbo Chocolate Chunk Cookies

Prep 15 m
Bake 9 - 11 m
Bake per batch



  1. 1 of 7 Heat oven to 375 degrees F.
  2. 2 of 7 Sift together the flour, cocoa powder, baking soda and salt into a medium-size bowl.
  3. 3 of 7 In a large bowl, beat the butter with an electric mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and brown sugar; beat until the mixture is fluffy, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla until well blended.
  4. 4 of 7 On low speed, beat the flour mixture into the butter mixture until well blended. Stir in the chocolate pieces and walnuts.
  5. 5 of 7 For each cookie, drop a heaping tablespoonful of dough onto ungreased baking sheet, spacing the mounds about 2 inches apart.
  6. 6 of 7 Bake the cookies in 375 degree F oven until lightly golden, 9 to 11 minutes. Let the cookies cool on the baking sheet on a wire rack for 2 minutes. Transfer the cookies to the wire rack; let cool.
  7. 7 of 7 Serve cookies warm or at room temperature. Cookies can be stored in an airtight container at room temperature for up to 5 days. Makes 36 cookies.
Nutrition Information for Jumbo Chocolate Chunk Cookies
Servings Per Recipe:
Per Serving: 5 g sat. fat, 3 g pro., 22 g carb., 12 g Fat, total, 26 mg chol., 75 mg sodium, 192 kcal cal.