Saturday, February 27, 2010

Triple-Chocolate Chunk Cookies

After trying out the America's Test Kitchen chocolate chip cookie recipe last weekend, I was thinking of trying the Better Homes and Gardens chocolate chip cookie recipe, to continue studying chocolate chip cookie recipes. Flipping through the Better Homes and Gardens New Baking Book, I stumbled across this recipe and decided to try it instead.

These are cookies have a brownie-like consistency and are extremely moist. Even only one of these cookies should to satisfy a chocolate enthusiast.

Triple-Chocolate Chunk Cookies
from the Better Homes and Gardens New Baking Book

1 c. butter
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 t. baking soda
2 eggs
1 t. vanilla
3 oz. unsweetened chocolate, melted and cooled
2 c. all-purpose flour
8 oz. semisweet chocolate, cut into 1/2-inch pieces or 1 1/3 c. large semisweet chocolate pieces
6 oz. white baking bar, cut into 1/2-inch pieces or 1 c. white baking pieces
1 c. black walnuts or pecans (optional)

1. Lightly grease a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar, brown sugar, and baking soda until combined. Beat in eggs and vanilla until combined. Stir in melted chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate and white baking pieces, and if desired, nuts.

2. Using a 1/4-cup dry measure or scoop, drop mounds of dough about 4 inches apart on the prepared cookie sheet.

3. Bake in a 350 degree F oven for 12 to 14 minutes or until edges are firm. Cool on a cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.

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