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Double chocolate chunk cookies




Source of Recipe


First published in Chatelaine's 04/2001 issue


List of Ingredients




3/4 cup ( 175 mL) butter, at room temperature
3/4 cup ( 175 mL) granulated sugar
1/2 cup ( 125 mL) packed brown sugar
2 large eggs
2 tsp ( 10 mL) vanilla
1-1/2 cups ( 375 mL) all-purpose flour
1/2 cup ( 125 mL) cocoa powder
1/2 tsp ( 2 mL) baking soda
1/2 tsp ( 2 mL) salt
1-1/2 cups ( 375 mL) white chocolate chunks, about 8 oz (250 g)
1 cup ( 250 mL) chopped walnuts or pecans


Recipe



1. Preheat oven to 350F (180C). In a large bowl, using an electric mixer, beat butter with granulated and brown sugar for 2 minutes. Beat in eggs and vanilla until smooth.

2. In a small bowl, using a fork, stir flour with cocoa, baking soda and salt. Beat into butter mixture just until combined. Stir in chocolate and nuts. Drop tablespoonfuls (15 mL) of dough about 2 inches (5 cm) apart on ungreased baking sheets. Bake in centre of 350F (180C) oven for 10 to 12 minutes until edges are firm. (Bake a shorter time for soft chewy centres.) Cool for 2 minutes on baking sheets. Remove to wire racks to cool.