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Chocolate Chunk Cookies Recipe

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By Maryjo Koch | Sep 1, 2013

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“The Artist, the Cook, and the Gardener,” by Maryjo Koch, is full of brightly-colored artwork and photographs of delicious recipes inspired by the seasons.
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Whip up the perfect cookie for chocolate lovers with this chocolate chunk cookie recipe.

The Artist, the Cook, and the Gardener (Andrews McMeel Publishing, 2013) is a lavishly illustrated, sumptuous collection of recipes celebrating the enduring connection between art, cooking, and gardening, inspired by the seasonal bounty of homegrown fruits and vegetables or just-picked produce from local farms. The following recipe is excerpted from, “Chocolate Chunk Cookies.”

You can purchase this book from the Capper’s Farmer store: The Artist, the Cook, and the Gardener

More Recipes from The Artist, the Cook and the Gardener:

Asparagus Frittata Recipe with Peas and Peppers
Caesar Salad Recipe with Lemon-Grilled Chicken
Strawberry Tartlets Recipe

Chocolate Chunk Cookies Recipe

Makes about 4 dozen cookies.

1/2 cup (4 ounces/1 stick) unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 egg, lightly beaten
1 tablespoon milk
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick-cooking oats
8 ounces dark baking chocolate, chopped into
1/4-inch chunks
1/2 cup coarsely chopped walnuts

In a large mixing bowl using an electric mixer, cream the butter and both sugars until light and fluffy. Add the egg, milk, and vanilla and beat until blended.

In a medium bowl, sift the flour, baking powder, baking soda, and salt together. Add to the butter mixture and mix just until blended. Stir in the oats, chocolate, and walnuts.

Cover with plastic wrap and refrigerate the dough for one hour.

Preheat an oven to 350°F. Line cookie pans with parchment paper.

Remove the dough from the refrigerator and shape dough by tablespoonfuls into balls.

Place the balls 3 inches apart on the cookie pans and flatten slightly. Bake until the edges are slightly browned, 8 to 12 minutes.

Remove from the oven and let cool on the pans for 5 minutes. Transfer cookies to wire racks to cool completely. Store for up to 2 weeks in an airtight cookie tin.

Reprinted with permission from The Artist, the Cook, and the Gardener, Recipes Inspired by Painting from the Garden by Maryjo Koch and published by Andrews McMeel Publishing, 2013. Buy this book from our store: The Artist, the Cook and the Gardener.

Updated on Sep 1, 2013  |  Originally Published on Jan 1, 1753