Chocolate Chunk Cookies

Chocolate Chunk Cookies are a quick, easy and relatively nutrition snack or dessert that goes very well with your morning coffee...or for that matter, your afternoon tea as well.

Making them yourself saves money and ensures that the ingredients are fresh and suited to the tastes of your family members and friends. Who doesn't like chocolate chunk cookies?

Some Basic Guidelines To Start

Basic Prep Time: 10 minutes.

Baking Time: 10 minutes.

Yield: Apprx. two-dozen cookies.

The coffee in these chocolate chunk cookies lends a slightly different flavor than what you might expect in a cookie with oats and chocolate. It's chocolicious! (...or is that Coffeelicious?)

Chocolate Chunk Cookies

Ingredients For Chocolate Chunk Cookies

  • 1 large egg
  • 1 Tablespoon instant coffee, decaffeinated
  • 1-teaspoon pure vanilla extract
  • 8 squares (8 ounces) semi-sweet chocolate
  • ½ cup (1 stick) butter, softened
  • ½ cup brown sugar, firmly packed
  • 1-cup all-purpose flour
  • 1-cup quick-cooking oats
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon

Mix Up Your Chocolate Chunk Cookies

Preheat the oven to 375 degrees Fahrenheit.

In a small bowl, whisk together the egg, instant coffee, and vanilla. Set aside.

Break the chocolate squares in half and then cut each half into 3 chunks (large pieces).

Beat the butter and sugars in a mixing bowl set on medium speed until the mixture is light and fluffy.

Add the blended egg mixture.

Next, add the flour, oats, baking soda, and cinnamon to the mixing bowl. Mix on low until the ingredients are well blended. Stir in the chocolate chunks using a wooden spoon. Make sure they’re evenly distributed into the cookie batter.

Drop the cookie dough onto a baking sheet covered with parchment paper (or a slightly greased baking sheet). I use two spoons to drop Tablespoon-size cookie dough balls onto the sheet about 2-inches apart.

Bake the cookies for 10 minutes or until lightly browned. Allow the baking sheets to cool on wire racks for approximately 2 minutes. Remove the cookies from the baking sheets onto wire racks to completely cool.

The cookies should be completely cool to the touch before placing them into storage containers. Store these cookies in a tightly sealed container for eating right away.

These cookies also freeze nicely if they’re wrapped in aluminum foil and then sealed in freezer bags.

My Alterations to the Original Recipe

**This recipe was altered slightly from the original I found in the Maxwell House® Coffee Drinks & Desserts Cookbook**

  • The original called for nuts, but I left them out.
  • The original recipe called for vanilla – the best results come when pure vanilla is used and I thought that should be specified.
  • I used decaffeinated instant coffee instead of regular.
  • The original title was Chocolate Chunk Coffee Cookies.

These quick and easy cookies are delicious for munching on during a hot summer afternoon, sharing at a special occasion, or for drinking coffee with a friend. Enjoy!

More Great Cookie Recipes

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