My wife, Renee, has a passion for chocolate chip cookies. She has used the same recipe for many years. In honor of her, I decided to see if I could come up with my own recipe that could possibly rival hers. I came up with Richard's Ultimate Chocolate Chip Chunk Cookies and my wife LOVES them. With these cookies, you get the slightly bittersweet taste from the dark chocolate chips and silky decadence from the chunks of white chocolate.
For this recipe, you'll need the following:
- 1 cup old-fashioned oats
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup (packed) light brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 bar of white chocolate, broken into pieces
- 11/2 - 2 cups walnuts, toasted and chopped
- 1 (12-ounce) bag dark chocolate chips
Preheat the oven to 350 degrees F.
Line 2 heavy large baking sheets with parchment paper. Mix in the flour, baking powder, baking soda, and salt in a bowl. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the walnuts, white chocolate, chocolate chips and oats.
For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough).
Bake until the cookies are golden (cookies will flatten slightly), about 12 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)
Enjoy!
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