Loading ...
Loading ...
Loading ...
60
5 ounces milk chocolate, chilled,
broken into 1-inch pieces
5 ounces white chocolate, chilled,
broken into 1-inch pieces
1
1
⁄
3
cups less 1 tablespoon, unbleached,
all-purpose flour
½ cup pecan halves
½ teaspoon baking soda
¼ teaspoon kosher salt
1 large egg
½ cup packed light brown sugar
½ cup granulated sugar
2 tablespoons reduced-fat milk
6 tablespoons unsalted butter, softened
1 tablespoon pure vanilla extract
Preheat oven to 375°F.
Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12
times. Remove and reserve. Add flour, pecans, baking soda and salt; process to combine,
about 5 seconds. Remove and reserve.
Process egg, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla;
process for 1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients.
Pulse until combined, about 5 times.
Drop by rounded tablespoons, about 1 inch apart, onto ungreased baking sheets. Bake until
golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes, then
transfer to a wire rack to finish cooling.
Nutritional information per cookie:
Calories 101 (53% from fat) • carb. 10g • pro. 1g • fat 6g
• sat. fat 1g • chol. 12mg • sod. 38mg • fiber 0g
Double Chocolate Chunk Cookies
Chocolate heaven!
Makes 36 cookies
Preparation: 15–20 minutes, plus 20–25 minutes baking and cooling
Loading ...
Loading ...
Loading ...