This recipe for Ina Garten Chocolate Chunk Cookies is a new favorite at my house!
Cookies are one of my favorite things to bake, so I love a good cookie recipe.
When I saw the recipe for Ina Garten Chocolate Chunk Cookies in her Barefoot Contessa Parties Cookbook, I knew I had to try it for my Cooking With Ina series.
One of my all time favorite chocolate chip cookies is one that I made for my Martha Stewart Cooking Challenge, so I had high hopes for the Barefoot Contessa’s Chocolate Chunk Cookie Recipe.
It did not disappoint. This recipe is right up there with the Martha Stewart recipe.
Ina’s recipe has a slightly different texture, but they are very close to Martha’s recipe.
The secret to both recipes is a massive amount of chocolate. They both contain more chocolate than most chocolate chip cookie recipes.
This recipe is also great gluten free! I share how I made them gluten free in the recipe, but all I did was use Bob’s Red Mill 1 to 1 Gluten Free Flour Blend.
Ina Garten Chocolate Chunk Cookies
Full of chocolate Ina Garten Chocolate Chunk Cookies will be a new favorite.
Ingredients
- 1 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups all purpose flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend for gluten free version
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups walnuts, chopped ( I have left these out and they are still delicious)
- 1 1/4 lbs semisweet chocolate chunks
Instructions
- Preheat oven to 350 degrees.
- In a bowl, combine flour, baking soda, and salt. Set aside.
- In a mixing bowl, cream together the butter and both sugars. Mix on medium until light and fluffy.
- Add vanilla.
- Add eggs and mix until combined.
- Slowly add the flour mixture to the butter mixture. Mix until well combined.
- Stir in chocolate chunks and nuts if using.
- Using an ice cream or cookie scoop, scoop dough onto baking sheet that has been lined with parchment paper. The original recipe has you using a 1 3/4 inch cookie scoop. I used a 1 inch scoop to make them smaller.
- For 1 3/4 inch cookies bake 14-15 minutes. For smaller cookies using 1 inch cookie scoop bake for 9-11 minutes. See note below.
- Cool on a cookie sheet for 3 to 4 minutes. Remove to cooling rack to cool.
Notes
I prefer these to be a bit smaller than Ina's original recipe, so I reduced the baking time to 9-11 minutes.
The gluten free version of this recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Flour Blend. Other blends may work, but they have not been tested.
Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 128mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 3g
Nutritional values are approximate and aren't always accurate.
Thank you, Lynn, for helping out this struggling mom! We just found out our son has celiac. I reached out to Lynn and she gave such great gluten free ideas. I’ve silently followed Lynn for many years, and have made many of her regular recipes, but just basically ignored the gluten free ones, as we were definitely a wheat loving family. I’ve made all our own whole wheat bread, starting with milling my own grains. Then, this all came to a screeching halt.
I made these cookies almost exactly as written! The only exception was I didn’t have chocolate chunks, so substituted chocolate chips. Normally when I make cookies, I just dump everything in and mix it up. But, I wanted to make exactly as written. These gluten free cookies are exceptionally good!! I mean, really REALLY good!! When our son with celiac ate his first cookie, he said, “This is the BEST gluten free ANYTHING I have eaten all week!!!”
Many thanks, Lynn – for all the time and effort you put into your website, as well as offering many good ideas!
Thank you for such a sweet comment! I love to help people make gluten free easy and delicious! And I am so glad that your son loved the cookies. It is so hard when you first go gluten free, so a success early on in great.