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Chocolate Bliss Chunk Cookies
SUBMITTED BY:
BAKER'S Chocolate
"These chocolatey, chewy cookies are a perfect after school or lunchbox snack."
RECIPE RATING:
Read Reviews
(19)
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PREP TIME
15 Min
READY IN
28 Min
Original recipe yield 30 cookies
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 3/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, chopped
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DIRECTIONS
Preheat oven to 375 degrees F. Mix flour, baking soda and salt until well blended; set aside. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add flour mixture, mixing well after each addition. Stir in chopped chocolate.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
Bake 12 to 13 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Serve immediately. (Or, wrap cooled cookies in plastic wrap and place in tightly covered container or resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.)
REVIEWS
Reviewed on Jan. 6, 2008 by buddaflai
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buddaflai
Jan. 6, 2008
Oh...my...goodness. These really are the best! I saw the picture and just had to try the recipe. It's awesome! I made 3 subtle changes: 1. only used 1/2 a teaspoon baking powder; 2. used 12 oz. semisweet chocolate chips; 3. added 4 oz. toffee chips. Sooo yummi!!!
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3 users found this review helpful
Oh...my...goodness. These really are the best! I saw the picture and just had to try the...
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Reviewed on Dec. 13, 2007 by
Lindsay
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Lindsay
Dec. 13, 2007
This is an edited review- I first gave these cookies 4 stars, however now that I think about it, they deserve a 5 (I'm just indecisive I guess lol). They do not spread, however they are also chewy- you usually don't get both of these qualities in one cookie. Mine only needed 8 minutes at 370 degrees, and the next time I make these I probably will use just a little less baking soda, but otherwise these are wonderful.
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3 users found this review helpful
This is an edited review- I first gave these cookies 4 stars, however now that I think about...
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Reviewed on Dec. 10, 2007 by Ed
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Ed
Dec. 10, 2007
I have tried several of the chocolate chip cookie recipes on this site and in my opinion this one is the best. The cookies turned out chewy and delicious and didn't go flat. I also made a batch using butterscotch chips instead of chocolate and they were excellent.
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3 users found this review helpful
I have tried several of the chocolate chip cookie recipes on this site and in my opinion this...
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Reviewed on Jan. 3, 2008 by TRISZO
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TRISZO
Jan. 3, 2008
These are very good. I used white chocolate in place of semi-sweet and they were a huge hit.
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2 users found this review helpful
These are very good. I used white chocolate in place of semi-sweet and they were a huge hit.
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Reviewed on May 18, 2008 by
Maggie K
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Maggie K
May 18, 2008
These were great! I had gotten in a rut with my 'old' cookie recipe and this one was perfect! I used semi sweet chips but only because that is what I had on hand. I would definitely recommend these!
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1 user found this review helpful
These were great! I had gotten in a rut with my 'old' cookie recipe and this one was perfect!...
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Reviewed on Jan. 3, 2008 by
FrenchCdric
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FrenchCdric
Jan. 3, 2008
Classic but perfect... I added M&M's to the chocolate chips it's even better :o)
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1 user found this review helpful
Classic but perfect... I added M&M's to the chocolate chips it's even better :o)
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Reviewed on Dec. 23, 2007 by kweese
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kweese
Dec. 23, 2007
They tasted good but mine didn't turn out very chewy or anything like the photo. Mine spread and were a lot flatter and somewhat crispy. Mine were brown at 9 minutes, so definitely watch the time.
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1 user found this review helpful
They tasted good but mine didn't turn out very chewy or anything like the photo. Mine spread...
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Reviewed on Jul. 12, 2008 by
Kym
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Kym
Jul. 12, 2008
Very Good Texture
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0 users found this review helpful
Very Good Texture
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Reviewed on Jul. 7, 2008 by
Angie
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Angie
Jul. 7, 2008
Made these cookies last night.They were thick like bakery cookies,and turned out perfectly. Awesome!!
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0 users found this review helpful
Made these cookies last night.They were thick like bakery cookies,and turned out perfectly....
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Reviewed on Jul. 1, 2008 by Rottenbaby13
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Rottenbaby13
Jul. 1, 2008
My family and I have gone crazy over these cookies. I've been very loyal to the Mrs. Field's recipe for many years. This recipe was much easier, both in mixing and in spooning the cookies out onto the sheets. While this dough looked completely incapable of being handled, it didn't need any shaping or flattening to turn out perfect cookies. All in all, this recipe cut the total prep/bake time in half and was easily half the effort. The only alterations I made was to use my Tollhouse chocolate chips instead of baking chocolate and I increased the salt to 1/2 tsp. I baked them at 360 degrees for about 9 minutes each, removing from the oven early to get slightly underdone cookies. They did brown a bit more out of the oven, more so than my old recipe, so I was sure to pull them out while they were still pretty light.
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0 users found this review helpful
My family and I have gone crazy over these cookies. I've been very loyal to the Mrs. Field's...
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Nutritional Information
Chocolate Bliss Chunk Cookies