Food: Pure Chocolate Chunk Cookies

So you return from vacation to realize that your husband left one of his few pairs of pants at your parents home.  You think that when they arrive in a box on your doorstep it’s just the pants so the box gets thrown into your bedroom. Nope. Note to self, always open packages from Mom immediately even if you think it’s just your husband pants inside. The aromas filled the air once the dirty cardboard box was opened. Yep, a bag full of chocolate goodness was awaiting us. In an effort to get rid of all the leftover chocolate in her house from our visit over the holidays, my Mom made these delicious cookies. I can only have one, but Mr. A was delighted with handfuls. Mr. A loved how they were chewy and a little crispy on the outside – even after their 1800 mile journey to us. Enjoy.

Recipe from Best of the Best, Food & Wine, Fran Bigelow’s Pure Chocolate Chunk Cookies.

Makes 3 dozen big cookies (My Mom opted for the smaller sized cookies)

Ingredients:

  • 12 ounces semisweet chocolate, finely chopped
  • 1 1/2 ounces unsweetened chocolate, finely chopped
  • 1 stick plus 2 tablespoons unsalted butter, room temperature
  • 3/4 cup plus 2 tablespoons brown sugar
  • 2/3 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 1 3/4 cups cake flour, sifted then measured
  • 8 ounces bittersweet chocolate, cut in 1/2 inch chunks

Preheat oven to 375 degree.

1. Line 2 cookies sheets with parchment paper or Silpats.

2. In a double boiler, melt the semisweet and unsweetened chocolate. Remove the top part of the boiler when the chocolate is nearly melted and stir until smooth.

3. In a mixer fitted with the paddle attachment, beat together the butter, two sugars and vanilla until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, stopping to scrape the bowl.  Pour in the melted chocolate and mix to combine.  Fold in the sifted flour by hand until no traces of white remain. Fold in the bittersweet chocolate chunks.  The batter will be quite thick.  Chill for 1 hour.

4. Using a scoop or large spoon, scoop 2 tablespoons of dough for each cookie and drop onto lined cookies sheets, leaving 2 inches of space between the cookies.  They will spread 3 inches in diameter. Bake for 12 to 14 minutes, or until cracked and puffed at the top.  The insides should remain moist.  Let cool on sheets about 10 minutes.  Transfer to racks to completely cool.  Store in an airtight container as long as 1 week but they won’t last that long.

*Mom’s notes – don’t use a Cuisinart to chop the chocolate- it doesn’t work. And use good chocolate- don’t skimp here.

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