This was a post I put up on my personal blog right before Muffin Top started up. I thought I would re-post it here, since I’d like to share it with Muffin Top readers. Also, I’d like to start consolidating my favorite recipes in one place, so I don’t have to hunt for them in two different places!
What I love about this recipe is that it is so decadent: big chunks of artisanal chocolate beat little chocolate chips anyday! Although, yes, you can use chips in this recipe too. I also love this recipe because the chips are a bit cakier than the very popular Nestle Tollhouse cookie recipe. I am not a fan of the Nestle Tollhouse cookie recipe–it produces cookies that are just a bit too “mushy,” sweet, and flat for me. So this is a great alternative recipe for those of you in the same boat!
In fact, the reason I looked up this recipe is that I plan on making some today.
So without further ado…
i’m trying to clear out my kitchen before i leave town–going to avoid the “what the heck is this stuff you left me to eat?” situation. there’s a ton of stuff i eat that my husband does not…like tofu for instance, and chocolate. i’ve discovered tons of chocolate stashes throughout the kitchen. wherever you can hide some chocolate, i’ve done it! squares of valrhona jivara lactee behind the teas, a half pound block of el rey bittersweet 70% behind the pasta, another block of callebaut bittersweet 68% by the sugar and salt, and a quarter pound of valrhona jivara lactee (how could i have overlooked THAT?!) behind the canned food.
i know i have a habit of impulse buying when it comes to gourmet chocolate…but boy, i didn’t realize i was so wasteful…or rather such a chocolate hoarder. i remind myself of those cartoons with the dog that keeps hiding his bones all around the yard and lawn!
anyway–i couldn’t let that chocolate go to waste. and i felt a need to round them all up and start afresh with the hoarding when i get back in a few weeks. i wasn’t in a brownie or chocolate cake mood, i wanted a simpler dessert.
chocolate chunk cookies!
so i went to work. i chopped up the chocolate into big chunks (some as large as 1″ inch, most of them about 1/2″ chunks). a lovely mess!
and then i used my favorite chocolate chip recipe (substituting the chunks for the chips). a GREAT result. (i don’t know about you, but i think that although the nestle tollhouse chocolate chip cookie is decent, it’s overrated. too chewy, overly sweet, and flat–literally, the cookies from that recipe are FLAT). i took the bulk of these cookies to the office, where they were devoured. the bigger chunks are wonderful in the cookies and the chocolate holds their shape, making for some wonderful gooey chocolate pockets.
Recipe follows after the jump….
CHOCOLATE CHIP COOKIES (from epicurious, originally published in Gourmet magazine October 2003)
Active time: 35 min Start to finish: 2 hr
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt (I omitted the salt, since I had some Kerrygold SALTED Irish butter on hand…the salt in the butter was enough)
2 sticks (1 cup) unsalted butter, melted and cooled slightly (yes, melted. it makes a difference! i’ve made these cookies WITHOUT melting the butter, and it made for some very HARD, cakey cookies)
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs (btw, I used ALL 3 large eggs…not the amount in the original recipe directions below which say to use 2.75 eggs. I found the results a LOT better, made for chewier cookies)
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz) (of course, this is where I substituted the WONDERFUL LARGE CHOCOLATE CHUNKS of Callebaut, El Rey and Valrhona chocolate)
Put oven rack in middle position and preheat oven to 375°F. Line 2 large
baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.
Beat together butter and sugars in a large bowl with an electric mixer at
high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a
fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole
eggs to butter mixture, beating with mixer until creamy, about 1 minute.
Beat in vanilla. Reduce speed to low and mix in flour mixture until just
blended, then stir in chips.
Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2
baking sheets. Flatten mounds into 3-inch rounds using moistened palm of
your hand. Form remaining cookies on additional sheets of parchment.
Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies
to a rack to cool and continue making cookies in same manner using cooled