Chocolate Chunk Cookies
Measuring cups and spoons
Large Mixer bowl
2 Cookie Sheets
2 Small Spoons
Cooling Rack (Suggested, but not nessicary)
1/2 cup butter
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 cup packed brown sugar
1/4 cup sugar
1 1/2 teaspoon vanilla
6 hershey chocolate bars
1 Soften the butter by setting it out of the refrigerator atleast
30 minutes before making the cookies. This will make it easy to mix.
When you're ready to make the cookies, turn oven to 375 degrees.
Measure flour and baking soda. Put them into a mixing bowl.
Use a wooden spoon to stir the flour and soda together
till mixed well. Set the flour mixture aside.
2 Put the softened butter into a large mixer bowl. Turn an electric
mixer to medium speed and beat the butter for 30 secons.
Turn off mixer. Measure the brown sugar and regular sugar.
Add to the mixer bowl. Turn mixer to medium speed and beat about 1
minute or till mixed well. Turn off mixer. Use a rubber scraper
to scrape sides of mixer bowl and beaters.
3 Crack the egg on the side of the small bowl. Working over the bowl,
gently seperate the eggshell halves. Pour egg into small bowl.
Add egg to the mixer bowl. Measure the vanilla. Add it to the mixer bowl.
Turn electric mixer to medium speed. Beat for 1 minute or till mixed well.
Turn off mixer. Use rubber scraper to scrape sides of bowl and beaters.
4 Pour about half of the flour mixture into the mixer bowl. Turn the
electric mixer to low speed and beat to mix in the flour. Turn off mixer.
Add the rest of the flour mixture. Turn the mixture to
low speed and beat till mixed well. Turn off mixer.
5 Use your fingers to break up unwrapped chocolate bars into small pieces.
Put the small pieces of chocolate into the mixer bowl.
Turn the electric mixer to low speed and beat the chocolate pieces
into the cookie dough. Turn off the mixer.
6 To drop the dough onto the cookie sheet, get enough dough on a small spoon
so the dough is slightly humped in the spoon. With the back of
another small spoon, push the dough onto one of the cookie sheets.
Leave about 2 inches between each cookie.
7 Put the cookie sheet in the hot oven. Bake the cookies for 8 to 10
minutes or till the cookies are golden brown. Meanwhile, drop
some more cookies the same way onto the other cookie sheet.
8 Use hot pads to remove cookie sheet from oven. Put the second sheet of
cookies into the oven. Let the baked cookies cool for 1 minute on
the cookie sheet. Use a pancake turner to lift cookies onto a cooling
rack, or clean counter top. When the first cookie sheet is cool, drop
more dough onto it. Bake the rest of the cookies the same way.
Turn off the oven. Makes about 48 cookies.
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