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.
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.
*The % Daily Value tells you how much a nutrient in aserving of food contributes to a daily diet. 2,000 caloriesa day is used for general nutrition advice.
Nutrition information does not include optional ingredients.