Name: Ina Garten Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 40
Cuisine: American
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

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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.

Barefoot Contessa Cookbook and chocolate chunk cookies on cooling rack

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 Garten chocolate chip cookies on cooling rack

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.

chocolate chip cookies on cooling rack next to a cookbook that is open

Yield: 40 cookies

Ina Garten Chocolate Chunk Cookies

Full of chocolate Ina Garten Chocolate Chunk Cookies will be a new favorite.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

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:

Serving Size:

1
Amount 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.