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flat chocolate chunk cookies
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Mixed Nut Butter Chocolate Chunk Cookies

Mixed nut butter enhances the texture and flavor in these chewy chocolate chunk cookies.
Course Dessert
Cuisine American
Keyword Chocolate Chunk Cookies, Mixed Nut Butter, Trader Joe's
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Author Cookie Madness

Ingredients

  • 1 cup plus 2 tablespoons AP flour (150 grams)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt up to ¾ if not garnishing with salt
  • 8 tablespoons unsalted butter, softened (114 grams)
  • ½ cup Trader Joe's brand nut butter, well stirred (120 grams)
  • ½ cup granulated sugar (100 grams)
  • ½ cup tightly packed light brown sugar (100 grams)
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
  • 1 large egg yolk
  • 2 cups bittersweet or semisweet chocolate chunks, or chocolate chips (280 grams)
  • cup of your favorite nuts pecans, walnuts, et.
  • Flaky Sea Salt for garnish or coarse sugar

Instructions

  • Thoroughly whisk together the flour, baking soda and salt. Set aside.
  • In a mixing bowl, beat the butter, nut butter and both sugars until creamy. Beat in the vanilla.
  • Scrape sides of bowl and add egg and the yolk. Mix by hand, then beat on medium speed until egg is blended in.
  • Add the flour mixture gradually, stirring by hand until incorporated.
  • Stir in the chocolate chunks and nuts.
  • Portion dough into about 24 to 27 chunks and put on a lined baking tray or a couple of foil-lined plates -- whatever you can fit in your refrigerator. Chill dough portions for about 30 minutes or until ready to use.
  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or just leave unlined and ungreased.
  • Arrange dough portions about 2 ½ inches apart on baking sheets and sprinkle tops of cookies with flaky salt. Alternatively, dip tops in coarse sparkly sugar.
  • Bake one sheet at a time on center rack for about 12-14 minutes or until cookies appear nicely browned.
  • Transfer the cookies to a wire rack and let cool completely.

Notes

For the flour you can use 150 grams of all-purpose or use 120 grams AP and 30 grams of whole wheat.