Best Ever Chocolate Chunk Cookies |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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I got this recipe from one of the first issues of Chocolatier magazine several years ago. I have tried other versions of chocolate chip cookies since, but none have been as good as these. Ingredients:
8 tablespoons unsalted butter, at room temperature |
1/2 cup packed light brown sugar |
1/4 cup granulated sugar |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1 large egg |
1/2 teaspoon baking soda |
1 cup all-purpose flour |
3/4 cup coarsely chopped walnuts (3 ounces) |
12 ounces coarsely chopped semisweet chocolate chunks (four 3-ounce chocolate bars such as lindt or tobler) |
vegetable shortening, for the baking sheets |
Directions:
1. In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt and beat with a spoon until fluffy.
2. Beat in the egg and baking soda.
3. Stir in the flour, walnuts and chocolate.
4. Transfer to a bowl, cover and refrigerate until firm, about 4 hours or overnight.
5. Preheat the oven to 350°.
6. Using 2 to 3 tablespoons of dough for each cookie, shape the dough into balls and place on the lightly greased cookie sheet.
7. Bake for 10-12 minutes or until the cookies spring back when very lightly touched.
8. Cool on the sheets for 2 minutes, transfer to paper towels to cool for about 2 minutes, and transfer to racks to cool.
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