Barefoot Contessa Pb Choc Chunk Cookies Recipes

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CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 36 to 40 cookies

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Steps:

  • Preheat the oven to 350 degrees.
  • Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

BAREFOOT CONTESSA PB CHOC CHUNK COOKIES



Barefoot Contessa Pb Choc Chunk Cookies image

Make and share this Barefoot Contessa Pb Choc Chunk Cookies recipe from Food.com.

Provided by kellyltaylor

Categories     Dessert

Time 47m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 10

1 cup butter
1 1/2 cups granulated sugar
3/4 cup light brown sugar
2 large eggs
1 cup smooth peanut butter
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 cups semisweet chocolate chunks
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Combine first 6 ingredients in a large bowl.
  • In a small bow, sift flour, baking powder, and salt. Add to wet ingredients, just to combine.
  • Stir in chocolate.
  • Bake at 350 for 17 minutes. Cookies will seem underdone, but do not let brown on top.

Nutrition Facts : Calories 358, Fat 18.6, SaturatedFat 9.1, Cholesterol 38.5, Sodium 176.8, Carbohydrate 43.8, Fiber 2.3, Sugar 30.3, Protein 5.5

SALTED CHOCOLATE CHUNK COOKIES



Salted Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Yield 36 to 40 cookies

Number Of Ingredients 11

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/2 pounds semisweet chocolate chunks
Flaked sea salt or fleur de sel

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely.

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  • Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1-3/4 inch diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

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