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5 ounces (140g) milk chocolate, chilled,
broken into 1-inch (2.5cm) pieces
5 ounces (140g) white chocolate,
chilled, broken into 1-inch (2.5cm)
pieces
1-1/3 cups (333ml) less 1 tablespoon
(15ml) all-purpose unbleached flour
1/2 cup (125ml) pecan halves, shells
removed
1/2 teaspoon (2ml) baking soda
1/4 teaspoon (1ml) salt
1 large egg
1/2 cup (125ml) firmly packed light brown
sugar
1/2 cup (125ml) sugar
2 tablespoons (30ml) 2% milk
6 tablespoons (90ml) unsalted butter,
softened
1 tablespoon (15ml) vanilla extract
Preheat oven to 375° F (190°C).
Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 - 12
times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5
seconds. Remove and reserve.
Process eggs, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla;
process for 1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse
until combined, about 5 times.
Drop by rounded tablespoons (15ml), about 1 inch (2.5cm) apart, onto ungreased baking
sheets. Bake until golden brown, about 10 - 12 minutes. Allow to cool on baking sheet for 10
minutes, then transfer to a wire rack to finish cooling.
Nutritional analysis per cookie:
Calories 101 (53% from fat) • carbo 10g • pro 1g • fat 6g
sat. fat 1g • chol 12mg • sod 38mg • fiber 0g
Double Chocolate Chunk Cookies
Chocolate heaven!
Makes 36 cookies.
Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 51