Recipes and Cooking Chocolate Chunk Cookies 2.7 (3) Add your rating & review Nothing beats a warm and gooey chocolate chunk cookie, except perhaps one you make at home. Make an extra batch of dough, portion cookies, and store in the freezer to bake off another day when you need a treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 25, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 7 mins Total Time: 37 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Ingredients ⅓ cup canola oil* 3 tablespoon butter, softened ½ cup granulated sugar** ½ cup packed brown sugar** 1 teaspoon baking soda ¼ teaspoon salt 2 egg whites 2 teaspoon vanilla 2 ½ cup all-purpose flour 1 cup semisweet chocolate chunks Directions Preheat oven to 375°F. Line a cookie sheet with parchment paper or lightly grease cookie sheet; set aside. In a large mixing bowl beat oil and butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg whites and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chocolate chunks. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet; flatten slightly. Bake for 7 to 8 minutes or just until edges are set and bottoms are light brown (centers will be soft but will firm up as they cool). Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Store cookies as soon as they are cool. *Fat Substitutes: Choose from canned pumpkin, unsweetened applesauce, mashed ripe banana, pureed silken-style tofu (fresh bean curd), or flax seed meal (if using flax seed meal, decrease flour to 2 cups and use 3 egg whites). Store cookies with a fat substitute in the refrigerator for up to 2 days or freeze for up to 1 month.PER COOKIE WITH PUMPKIN, APPLESAUCE, BANANA, or TOFU: Same as basic recipe, except 85 cal., 2 g total fat, 16 g carb. Exchanges: 0.5 Fat.PER COOKIE WITH FLAX SEED MEAL: Same as basic recipe, except 83 cal., 3 g total fat, 64 mg sodium, 14 g carb., 2 g pro. Exchanges: 0.5 Fat. **Sugar Substitutes: Choose Splenda Sugar Blend to substitute for the granulated sugar. Choose Splenda Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 1/2 cup of each sugar.PER COOKIE WITH SUBSTITUTES: Same as basic recipe, except 93 cal., 12 g carb., 61 mg sodium. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Rate it Print Nutrition Facts (per serving) 102 Calories 4g Fat 15g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 102 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 62mg 3% Total Carbohydrate 15g 5% Total Sugars 9g Protein 1g Iron 0.5mg 3% Potassium 37mg 1% Folate, total 16.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.