Chocolate-Chunk Cookies

This super-chocolatey treats are perfect for a cookie buffet.

  • Yield: Makes about 6 dozen

Photography: Krause, Johansen

Source: Martha Stewart Weddings, Spring 2005


  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats, finely ground in a food processor
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 sticks (10 ounces) unsalted butter, softened
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, plus 1 large egg yolk
  • 6 ounces semisweet chocolate chunks
  • 6 ounces milk-chocolate chunks
  • 4 ounces white-chocolate chunks
  • 1 cup pecans, toasted and chopped


  1. Preheat oven to 350 degrees. Whisk together flour, oats, baking powder, baking soda, and salt in a medium bowl; set aside.

  2. Put butter and sugars in the bowl of an electric mixer. Mix on medium speed until smooth, about 3 minutes. Mix in egg and yolk. Reduce speed to low; slowly mix in flour mixture until smooth. Mix in all chocolate chunks and the pecans.

  3. Scoop dough into balls using a 1 1/2-inch ice-cream scoop. Space 2 inches apart on parchment-lined baking sheets.

  4. Bake until edges turn golden, about 12 minutes. Let cool on sheets 2 minutes. Transfer to wire racks to cool completely.


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