Watch GHL CreateTV Weekend Marathon Sat Nov 14th 9AM/9PM + Sun 15th 3PM for a Soup-Er Weekend
These cookies have replaced the chocolate chip cookie in my home. I created this recipe with the intention of having the perfect blend of chocolate cookie crunch, like an old-fashioned cookie and bit of a cakey texture on the inside. Definitely dunkable.
Double Chocolate Chunk Cookies
Makes 3 dozen large or 6 dozen small
chefgeorgehirsch.com | George Hirsch Lifestyle
1 1/3 cups butter
1 cup sugar
2/3 cup brown sugar
1 tablespoon vanilla
2 eggs, beaten
2 1/4 cups flour
2/3 cup Dutch cocoa
1 teaspoon baking soda
3 Tablespoons milk
1 1/2 cups pecans, chopped
1 cup chocolate, chopped; dark or white chocolate
Preheat oven to 350F (180C).
Cream butter, granulated sugar, brown minute, or until creamy. Add eggs, one at a time, beating lightly after each. Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended. Stir in nuts and chocolate chunks.
Drop dough by heaping 2 Tablespoons spoonful on ungreased baking sheet.
Bake 6 to 9 at a time, leaving about 3-inches between cookies for spreading.
Bake at 350F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling.
Cool slightly, then remove to cooling rack.
Tip: Smaller cookies can be made using 1 Tablespoon of dough for each cookie. Bake 8 to 10 minutes.