Monster Chocolate Chunk Cookies

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Yield

20 cookies

Introduction

These are a cookie lover’s dream! Filled with big chunks of chocolate and walnuts, they are a real “handful” of cookie. Although you can use chocolate chips, it is the big chocolate chunks that make these special. Buy the best semisweet chocolate you can find, such as Callebaut, Guittard, Ghirardelli, or Valrhona, because the flavor will come through in every delicious mouthful.

Ingredients

	12	oz. good-quality semisweet chocolate
	6	oz. (1½ sticks) unsalted butter, softened
	¾	cup brown sugar, firmly packed
	2	large eggs
	1½	tsp. pure vanilla extract
	2	cups all-purpose flour
	½	tsp. baking powder
	¼	tsp. salt
	8	oz. walnuts, very coarsely chopped

Steps

1. Preheat oven to 350°F. Line 2 baking sheets with aluminum foil or use nonstick baking sheets.
2. Break up chocolate into ¼- to ½-inch chunks. This is best done on a cutting board with a carving fork. Set aside.
3. In a large mixing bowl, cream butter and brown sugar with an electric mixer or by hand until fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla and blend. Add flour, baking powder, and salt, and mix until just incorporated. Add walnuts and reserved chocolate, and stir to blend with a large spatula. Dough will be quite stiff.
4. For each cookie, generously fill a ¼-cup measure with dough. Place portions of dough 1½-inches apart on baking sheets. Bake until firm to the touch and lightly brown, 18 to 20 minutes. Allow to set on baking sheets for 2 to 3 minutes before removing to wire racks to cool completely. Arrange on a serving plate.

Notes

• The cookies will keep at room temperature, well wrapped, for 4 to 5 days. They can be frozen for 1 month. Layer between sheets of waxed paper in lock-top plastic bags.

Copyright © 2006–2008 Culinate, Inc. All rights reserved.