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Saturday, May 25, 2024

ECHO EATS: Nutty Chocolate Chunk Cookies

Get ready to fill the cookie jar, because this recipe makes at least three dozen delicious and filling chocolate chip, nut and cranberry cookies.


2¼ cups flour

1 teaspoon baking soda

1 teaspoon salt

1½ sticks softened butter

¾ cup brown sugar

⅔ cup white sugar

2 eggs

1 teaspoon vanilla extract

¼ cup walnuts

¼ cup cashews

¼ cup dried cranberries

½ cup chocolate (chunks, chips or broken-up chocolate bar)


  • Mix all the flour, baking soda and salt, then set aside
  • With a hand blender or potato masher, mix the butter, sugars, egg and vanilla extract until thoroughly blended and fluffy
  • Add the dry ingredients to the wet mixture
  • Once it is together, add in your nuts, chocolate and dried cranberries
  • Taking a melon baller or a tablespoon, scoop the dough onto cookie sheets leaving around two inches between each ball of dough
  • Bake in a preheated oven set to 375 degrees for 15 minutes
  • Remove and let cool completely before using a spatula to remove from the pan

Noshing Notes: You can change out this recipe by using just white sugar and a tablespoon of molasses or dark honey if you do not have brown sugar on hand. Swap out the nuts for your favorite kind or leave out completely. 

Suggested Sides: Milk (of any kind), tea and playdate pals.

Waste Not, Want Not: Store in an airtight container for seven days. Bury inedible leftovers in cold compost. 

Cybele Tamulonis
Cybele Tamulonis, Contributing Writer

Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.