Nut-Chocolate Chunk Cookies

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The secret to these perfectly chewy cookies is chilling the dough for 20 minutes. This firms the dough, making it easier to scoop out and less likely to spread during baking. Slideshow:  Great Chocolate Chip Cookies 

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on May 29, 2024
Nut-Chocolate Chunk Cookies
Photo: © Lucy Schaeffer
Active Time:
20 mins
Total Time:
1 hr
Yield:
20 cookies
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 6 tablespoons unsalted butter, softened

  • 3/4 cup light brown sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 1/2 cup chunky unsweetened hazelnut or almond butter

  • 1 cup semisweet chocolate chips

Directions

  1. Preheat the oven to 350°. In a bowl, whisk the flour, baking soda and salt. In a large bowl, cream the butter and brown sugar. Beat in the egg and vanilla, followed by the nut butter. Beat in the dry ingredients. Fold in the chocolate chips. Refrigerate for 20 minutes.

  2. Scoop rounded tablespoons of dough onto 2 ungreased cookie sheets. Bake in the lower and upper thirds of the oven for 18 to 20 minutes, or until golden; shift the sheets halfway through baking. Let cool for 5 minutes, then transfer to wire racks.

Originally appeared: November 2005

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