Chocolate chunk cookies

Yield: 32 servings

Measure Ingredient
2 Sticks unsalted butter softened
1 cup Brown sugar, packed
1 tablespoon Vanilla extract
1 Egg
1¾ cup Flour
8 ounces Bittersweet chocolate,
(see note below); cut in
1/2" pieces
1½ cup Pecans or walnuts coarsely chopped

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:29 1. Preheat oven to 350 F. In a medium bowl, beat together butter and brown sugar with an electric mixer on medium until light and fluffy, 1 to 2 mins. Add vanilla and egg and beat until well blended. Beat in flour. Stir in chocolate pieces and nuts, mixing well. 2. Drop by tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake 12 to 14 mins, or until edges are slightly browned. Do not overbake. Let cookies cool on pans about 2 mins before removing to wire racks to cool completely.

NOTE: SUGGEST USING GOOD IMPORTED CHOCOLATE LIKE LINDT OR TOBLER.

NOTES : Buttery, rich and flat with delicious chunks of imported chocolate

and nuts. Like eating a candy bar.

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