Chunks Recipe -
Chunks Recipe
  • READY IN 27 mins


Recipe by  

"This cookie has whole cashews and chunks of chocolate."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    27 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, cream together the brown sugar and butter. Beat in the eggs one at a time, then stir in the vanilla. Sift flour and baking soda together and mix into butter mixture. Stir in cashews and chocolate. Drop by teaspoonfuls onto ungreased cookie sheets
  3. Bake for 10 to 12 minutes, or until lightly brown.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2014

Pretty good. Used 3/4 cup butterscotch chips and 1 and 1/4 cup semi sweet chips. Liked cashews in it.

Most Helpful Critical Review
Jan 25, 2004

These cookies are rather bland and uninteresting. They are similar to toll house cookies with cashews instead of walnuts or pecans. Perhaps a little salt added to the dough would help. Additional flavorings are another option.


6 Ratings

Feb 27, 2012

These are quite good! My husband's coworkers loved them. I used Nestle chocolate chunks. Very quick to mix together.

Feb 20, 2012

Where is the salt? I added 1/2 tsp salt - even though it wasn't called for - sorry I just didn't want to waste ingredients. I used unsalted roasted cashews. They are a lot like Toll House Cookies & we like those, so we liked these.

Mar 01, 2012

These were just OK for me, I used coarsely chopped milk chocolate instead, and I used chopped walnuts as cashews are kind of bland.

Dec 12, 2011

these cookies are easy to make i did not put in cashews though they were pretty funky tasting but that is my fault ( to much vanilla extract) but 5 stars!


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  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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