This recipe comes from Ina Garten’s Barefoot Contessa Parties cookbook. That cookbook is so old (2001), but it’s still one that I reach for once in a while when I’m entertaining. Ina’s Gorgonzola Sauce for roast beef tenderloin is pretty much the most amazing thing you’ll ever eat! It’s a bonus that this cookie recipe happens to be in the book. Ina Garten’s Chocolate Chunk Cookies are delicious!
Ina Garten’s Chocolate Chunk Cookies:
There isn’t actually anything magical in this cookie recipe that makes it stand out more than others. It’s just a good one. There’s a little more brown sugar than white, lots of vanilla extract and Ina asks you to use extra-large eggs (which I don’t always do). The chunks of choice are semi-sweet chocolate chunks. You can certainly use any variety of chocolate. And chocolate chips work just fine. Adding chopped walnuts is optional. Chopped pecans would be good too!
Essentials needed for baking cookies:
You need a cookie scoop! I like to keep this cookie scoop set on hand because you’re covered for all cookie sizes. I bake all of my cookies on sheet pans. They’ll last you forever, and you can cook other things on sheet pans like Sheet Pan Roasted Veggies and Sausage. Of course, you must also have a set of cooling racks that you can use for both cookies and cakes.
The lovely thing about cookies is that you can make them into whatever size you want. If you want smaller cookies, use a smaller scoop. If you want to make monstrous-sized cookies, that’s okay! In the original recipe for Ina Garten’s Chocolate Chunk Cookies, she asks you to use a small ice cream scoop for these cookies, but any scoop will do. The bake time will vary based on your size decision.
These cookies happen to be extra delicious when served warm and dipped in milk!
They are a soft and chewy cookie, rather than being hard and crisp (unless you bake them too long!) The walnuts provide some texture and crunch, if you use them.
How to freeze cookies:
Allow cookies to cool completely. For best results, freeze the cookies in a single layer. Then move them to a large freezer zip baggie and squeeze as much air as you can out of the baggie. Alternately, you can freeze them in a sealed, freezer-safe container. Cookies can be frozen up to six months.
Ina Garten is a pretty good authority for trusted recipes. Her chocolate chunk cookie recipe is repeated often at my house, and I love her chicken chili and Italian Wedding Soup too!
