Ina Garten Chocolate Chunk Cookies – LaoudIt Recipe

Ina Garten Chocolate Chunk Cookies

Ina Garten Chocolate Chunk Cookies is a great cookie remake recipe with chocolate chunks and nuts.

Ina Garten chocolate chip cookies on a cooling rack

This recipe is taken from Ina Garten’s Barefoot Contessa Parties cookbook. This cookbook is so old (2001), but it’s still a book that I reach from time to time when I receive. Ina gorgonzola sauce for the roast beef tenderloin is pretty much the most amazing thing you will ever eat! It’s a bonus that this cookie recipe is in the book. Ina Garten chocolate chip cookies are delicious!

Chocolate Chunk Cookie Dough in a Bowl

Ina Garten Chocolate Chunk Cookies:

There is actually nothing magical about 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, a lot of vanilla extract and Ina asks you to use extra large eggs (which I don’t always do).

Chunks of choice are chunks of semi-sweet chocolate. You can certainly use any variety of chocolate. And the chocolate chips work great. Adding chopped walnuts is optional. Chopped pecans would be good too!

cookie sheets showing cookie dough, then baked cookies

Essentials needed for baking cookies:

  1. You need a cookie spoon! I like to keep this cookie spoon set at your fingertips because you are covered for all cookie sizes.
  2. I bake all my cookies on hotplates. They will last you forever and you can cook other things on hotplates like roasted vegetables and sausages on a hotplate.
  3. Of course, you must also have a set of cooling grids that you can use for both cookies and cakes.

Ina Garten chocolate chip cookies on a cooling rack

The great thing about cookies is that you can make them any size you want. If you want smaller cookies, use a smaller spoon. If you want to bake monster-sized cookies, that’s okay! In Ina Garten’s original chocolate chip cookie recipe, she asks you to use a small ice cream scoop for these cookies, but any spoon will do. Cooking time will vary depending on your choice of size.

Stack ina garten chocolate chip cookies

These cookies are very delicious when served hot and soaked in milk!

chocolate chip cookie separated to show the inside

These are chewy and chewy cookies, rather than hard and crispy (unless you’re baking them too long!). Nuts provide texture and crunch if you use them.

How to freeze cookies:

Let the cookies cool completely. For best results, freeze cookies in a single layer. Then place them in a large zippered freezer bag and squeeze as much air out of the bag as possible. You can also freeze them in a sealed container that is safe for the freezer. Cookies can be frozen for up to six months.

Ina Garten chocolate chip cookies on a white plate

Ina Garten is a very good authority on Trusted Recipes. Her chocolate chip cookie recipe is repeated a lot at home, and I also love her chicken chili and Italian wedding soup!

Ina Garten Chocolate Chunk Cookies

These are soft and chewy cookies with chocolate pieces!

Recipe details

Preparation time: 15 minutes

Cooking time: 15 minutes

Cooling time :: 1 hour

Total time: 1 hour 30 minutes

Classes: Dessert

Cooked: American

Keyword: chocolate chip cookies, ina garten

Servings: 40 biscuits

Calories: 161kcal

Author: (shared from Barefoot Contessa Parties cookbook!)


  • 1 cup (2 sticks) Unsalted butter, at room temperature
  • 1 Chopped off packed light brown sugar
  • ½ Chopped off granulated white sugar
  • 2 coffee spoons vanilla extract
  • 2 extra large eggs, at room temperature
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • cups semi-sweet chocolate pieces
  • cups crushed walnut (optional)


  • Preheat oven to 350 ° F. Line baking sheets with parchment paper or use silpat mats.

  • In a large bowl, use an electric mixer to cream the butter and both sugars until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well.

  • Sift together the flour, baking soda and salt and add them to the bowl, stirring on low speed, until well combined. Stir in the chocolate pieces (and nuts, if using).

  • Cover bowl with plastic wrap and refrigerate until dough is firm (1 to 2 hours or more).

  • Pour the dough by tablespoonfuls onto the prepared baking sheets, using a 1¾ inch diameter ice cream scoop or rounded tablespoon. Moisten your hands and flatten the dough slightly. Bake 10 to 13 minutes (cookies will appear underbaked in the middle and lightly browned around the edges). Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.


Portion: 1biscuit, Calories: 161kcal, Carbohydrates: 16g, Protein: 2g, Large: teng, Saturated fat: 5g, Trans fat: 1g, Cholesterol: 23mg, Sodium: 92mg, Potassium: 70mg, Fiber: 1g, Sugar: teng, Vitamin A: 167UI, Vitamin C: 1mg, Calcium: 16mg, The iron: 1mg

Cookies with chocolate pieces on a red plate

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