Indulgent Bake Shop Chocolate Chunk Cookies

Name: Bake Shop Chocolate Chunk Cookies Recipe | Hersheyland
Prep time: 20 min
Total time: 37 min
Yield: 66 Cookies
Ingredients: 2 HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Bars (4.25 oz each); 1/2 cup butter or margarine (1 stick), softned; 1/2 cup packed light brown sugar; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1 egg; 1 cup all-purpose flour plus 2 tablespoons; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup chopped nuts (optional)

Image of Indulgent Bake Shop Chocolate Chunk Cookies

Details

Timing
Timing
Total:
Bake:: 12 Min.
Prep:: 20 Min.
Skill Level:: Beginner
Yields:: 66 Cookies

What if we told you that you could make a bakery-quality chocolate chip cookie in your kitchen? Believe what you'll taste with this chocolate chunk cookies recipe. The chocolate chunk texture is made by breaking up HERSHEY'S Semi-Sweet Baking Bars for the perfect amount of chocolate in every bite. Even better, you can customize these Indulgent Bake Shop Chocolate Chunk Cookies to your taste with chopped nuts (peanuts, almonds, pecans or walnuts) for a little added crunch. Make these even more fun with the addition of marshmallows or dried cranberries. Want more ideas for how to spice up your cookie baking skills? You'll want to read our story on 5 Fun Twists on the Classic Chocolate Chip Cookie. Spoiler alert: You'll find recipes for cookies bigger than your head and cookies that think they're brownies.

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 12 minutes
Cool Time: 5 minutes

Ingredients

2

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Bars (4.25 oz each)
1/2 cup

butter or margarine (1 stick), softned
1/2 cup

packed light brown sugar
1/4 cup

granulated sugar
1 tsp

vanilla extract
1

egg
1 cup

all-purpose flour plus 2 tablespoons
1/2 tsp

baking soda
1/4 tsp

salt
1/2 cup

chopped nuts (optional)

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

mixing bowl

cookie sheet

wire rack

Heat oven to 350°F. Line cookie sheets with parchment paper. Cut chocolate into 1/2-inch pieces; set aside.

Beat butter, brown sugar, granulated sugar and vanilla in medium mixer bowl until thoroughly blended. Add egg, beating thoroughly.

Stir together flour, baking soda and salt. Gradually beat into butter mixture. Stir in chocolate pieces and nuts, if desired. Drop by slightly rounded tablespoonfuls 2 inches apart on ungreased cookie sheet.

Bake 11 to 13 minutes or until toasty brown. Cool 5 minutes on cookie sheet; remove to wire rack. Cool completely.

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