Cristina Ferrare's Super Duper Chunky Chocolate Chip Cookies
Recipe created by Cristina Ferrare
I always make a double batch of these cookies for two reasons—first, these don't even last a day in my house! And second, I always have a backup. I freeze the second batch so I always have fresh cookie dough to bake up homemade cookies.

For freezing, I always save my plastic see-through egg cartons. After thoroughly washing them in soap and water, I use them to hold my golf ball–size cookie dough pieces—and I can stack them in the freezer.

The best part about this cookie dough is you can wrap a pretty ribbon around the carton and give it out as a gift—which makes a great party favor! When my guests leave, they can take homemade cookie dough home so they can bake it up themselves. Everyone loves it when I do that!

Watch Cristina make this recipe! Watch
Servings: Makes approximately 2 dozen 
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 cup (2 sticks) unsalted butter , room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar , firmly packed
  • 1 tsp. vanilla extract
  • 2 eggs , room temperature
  • 4 cups semisweet chocolate morsels
  • 1 cup raisins
  • 1 1/2 cups chopped walnuts or pecans
Preheat oven to 325°. Remove eggs and butter from the refrigerator and bring to room temperature while lining a cookie sheet with parchment paper.

In a medium bowl, mix flour, baking soda and salt together. Set aside.

In an electric mixer using the paddle attachment, beat the butter, sugar and brown sugar for 2 minutes until fluffy. Beat in the eggs 1 at a time until well incorporated. Scrape down the sides with a spatula and add vanilla. Beat 1 minute, then scrape the sides again. Add the flour mixture and mix until blended.

Add the chocolate morsels, nuts and raisins until well mixed.

Scoop out all the cookie dough in large golf ball–size pieces and place on a cookie sheet lined with parchment paper. Don't worry if they're too close together—we will chill them before we bake them.

Chill for 1 hour in the refrigerator. When you're ready to bake, line another cookie sheet with parchment paper and place your chilled cookie dough at least 3 inches apart and bake in batches. Bake for 30 to 45 minutes or until cookies are golden and crunchy on top. Place on a cookie rack to cool.

Watch Cristina make this recipe! Watch


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