Happy Hump Day! Need a mid-week treat? I've got it for you. My little guy and I whipped up these Chocolate Chunk cookies yesterday and me-oh-my, they are delish!
WARNING: THESE ARE NOT LOW FAT! THESE ARE NOT GLUTEN FREE! THESE ARE NOT SUGAR OR BUTTER FREE! THESE ARE ALL FAT, ALL DELISH, ALL TREATS AND ALL SO GOOD!
Sometimes, a good old fashioned chocolate chip cookie is just what you need! I found this recipe in Curtis Stone's cookbook "What's for Dinner?". I've shared one of his recipes before here. It's a fabuloso cookbook.
Here's the love...
What You Need:
2 cups all purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt
2 large eggs
12 ounces bittersweet chocolate (60% cacao), very coarsely chopped into chunks
2 cups pecan halves, toasted
What You Do:
1. Position racks in the top third and center of the oven and preheat the oven to 375°F. Line two large (18x13x1-inch) heavy rimmed baking sheets with parchment paper.
2. In a small bowl, whisk the flour and baking soda together.
3. In a large bowl, using an electric mixer, beat the butter, granulated sugar, brown sugar, vanilla, and salt on medium-high speed for about 4 minutes, or until creamy. One at a time, add the eggs, beating well after each addition. Reduce the mixer speed to low and gradually beat in the flour mixture just until combined. Add the chocolate chunks and pecans and mix just until the pecans break up a bit.
**So, I may have dropped half the shell of one egg into the bowl at which time the mixer whipped it up into tiny bits. Oopsie. I'm pretty sure I fished out most of it but a little shell never hurt anyone right?! Oh, and I didn't add the pecans because I didn't have any in the house but they would be oh-so-amazing in there!**
4. Using about 1/3 cup dough for each cookie, drop the dough, spacing it evenly and placing only 6 cookies on each sheet, onto the prepared baking sheets. These cookies will spread, so don’t place them too close together. (The shaped cookies can be frozen until firm, then stored in a freezer bag for up to 1 month. Bake the frozen cookies without thawing, but allow a few additional minutes of baking time.)
5. Bake the cookies, switching the positions of the sheets from top to bottom and front to back halfway through baking, for about 13 minutes (*I baked mine for 11 mins), or until the edges and tops are golden brown but the centers are still soft and moist. Let the cookies cool on the baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to wire racks. Repeat with the remaining dough, being sure that the baking sheets are completely cooled before adding the dough. Serve the cookies warm.
Yup, they're amazing and half of them were gone after dinner. Likely due to the fact that they are oh so unhealthy but oh so healthy for the soul and warms my heart to see my kiddies dunk them with delight in a glass of milk. Try them!
Keep it Beautiful.