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Simple Bittersweet Chocolate Chunk Cookies Recipe

Bittersweet Chocolate Chunk Cookies


  • 1/2 c Butter or margarine
  • 1/2 c Sugar
  • 1/4 c Packed brown sugar
  • 1 Egg
  • 1 ts Vanilla
  • 1 c Plus 2 Tbsp unsifted flour
  • 1/2 ts Baking soda
  • 1/2 ts Salt
  • 2/3 c Chopped walnuts or pecans
  • 8 oz Ghirardelli Bittersweet chocolate


1. For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture.

2. Add nuts. Chop chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets.

3. Bake at 375 degrees F for 8 to 10 minutes or until light golden brown. Cool on racks. These cookies are delicious served warm when the chocolate is still soft.

4. To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds.

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