Chocolate Chunk Cookies

Chocolate Chunk Cookies

One Year: Pecan Buttermilk Fudge
Two Years: Black Truffle White Cheddar Popcorn

Chocolate Chunk Cookies
Adapted from Alice Medrich
Makes a dozen
1 cup plus 2 tbsp all purpose flour
1/2 tsp baking soda
8 tbsp (one stick) unsalted butter, melted and still warm
1/4 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/2 tsp salt
2 large eggs
1 cup Scharffen Berger 62% semisweet chocolate chunks
1/2 cup walnuts or pecans

Thoroughly combine the flour and baking soda in a small bowl. In a large bowl, mix the melted butter with both sugars, vanilla, and salt. Mix in the eggs. Add the flour mixture and stir just until the dry ingredients are moistened. Stir in the chocolate chips and nuts. For extra good cookies, let the dough stand for 1 to 2 hours. Preheat the oven to 375 degrees Fahrenheit. Position racks in the upper and lower thirds of the oven. Place heaping, rounded tablespoons of dough 3 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes, or until the cookies are golden brown at the edges and no longer look wet on top. Rotate pans from top to bottom and from front to back halfway through the baking time. Use a metal spatula to transfer cookies to cooling racks. Cool cookies completely before storing or stacking. Cookies keep in an airtight container for several days.

11 comments

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    • queensmithereen

      I have to say, the combination of the two is great. A couple months ago, I started the terribly delicious habit of buying chocolate chunks instead of chips, and I don’t think I can ever go back! Unless I buy both, I suppose. 😛

      Like

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