Jason’s Chocolate Chunk Cookie Recipe

(based on Nestle’s Toll House, but extensively modified. Seriously. This goes to 11.)


Photo courtesy of Kylee Lane
Photo courtesy of Kylee Lane
  • 2 1/4 cups all-purpose flour
    (or optionally 1 1/4 cup AP flour and 1 cup whole wheat pastry flour – see below)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup salted butter, softened
  • 1/2 cup vegetable shortening
  • 1 tbsp milk
  • 1 1/2 cup packed dark brown sugar
  • 1 tsp. molasses (optional – see below)
  • 1 1/2 teaspoon vanilla extract
  • 1 tsp cocoa powder
  • 1 tsp. molasses (optional – see below)
  • 1/2 tsp espresso powder (optional)
  • 2 large eggs
  • 1 1/2 pkg. (12 oz. + 6 oz.) BAKER’S Semi-Sweet Chocolate Chunks
  • 3/4 cup chopped walnuts
  • 3/4 cup chopped pecans

Recommended substitutions:

  1. If you can find “Whole Wheat Pastry Flour” – then do only 1 1/4 cups of the white all purpose flour and do 1 cup of the whole wheat pastry flour. Do not use regular whole wheat flour — doesn’t taste right and messes up the texture
  2. I use only one type of brown sugar, though honestly any type would work okay. This recipe substitutes all brown sugar instead of mix of brown and white anyway, but if you can find Billington’s Dark Brown Sugar then definitely use that. Our local supermarket (Giant) used to carry it, but I now order mine online (Amazon has it) just because it makes that much of a difference. If you do find it, use it at the same amount mentioned above, but omit the molasses.
  3. I recommend against using unsalted butter in this recipe. Many bakers often recommend only cooking with unsalted butter, but in the case of these cookies, it actually helps keep the cookie flavors in balance and amplifies the chocolate taste. If you want, omit use the salted butter but omit the added salt.
  4. Last one — if you happen to have 1/2 tsp of instant espresso powder on hand, highly recommend adding that in as well. It’s a small amount and with the cocoa powder as well, almost below the taste threshold when spread out through the dough, but I swear it again kicks up the sharp chocolate notes noticeably. Makes it almost into a Mocha Chocolate Chip Cookie without being overpowering 🙂


  1. PREHEAT oven to 375 degrees F.
  2. SIFT together the flour, baking soda, baking powder and salt in small bowl. In large mixer bowl, CREAM butter, shortening, and brown sugar. ADD milk, vanilla extract, and cocoa powder (as well as molasses and espresso powder if you’re including) into the butter and sugar, MIXING until creamy. ADD one egg at a time, BEATING well after each addition. Gradually BEAT in flour mixture (if using electric mixer, which is recommended, do this on low). Then with spatula or large spoon, STIR in chunks until evenly distributed and then do the same with the nuts.This will seem a little odd if you’re used to other chocolate chip cookie recipes as there’s just barely enough cookie dough to bind the chocolate chunks and nuts together — but that’s the idea!
  3. Drop by rounded tablespoon onto ungreased baking sheets (I get best results with silicone baking mats on AirBake cookie sheets – helps to ensure even browning and no overdone cookie bottoms).
  4. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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