There is really nothing better then a fresh from the oven… warm… gooey.. slightly chewy chocolate chip cookie. This recipe will deliver just that. The cookies are puffy yet chewy and loaded with a richness from good quality chocolate chunks. Another great recipe is one inspired by the Neiman Marcus cookie urban legend. Haven’t heard of it? Well… check out THIS LINK for more on that and another great chocolate chip cookie recipe.

Ingredients:

• 2 cups + 2 tbsp all-purpose flour
• 1/2 tsp baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks of unsalted, melted butter (then cooled)
• 1 1/2 cups packed golden brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp real vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)
• 3/4 cups broken gourmet semi-sweet chocolate bars (or 2 cups commercial chocolate chips or chunks)  I prefer Michel Cluizel 72% bars (you can find a great selection at Whole Foods)
• 3/4 cups broken gourmet dark chocolate bars (broken into very small pieces)

Directions:

Place oven rack in the middle (or lower middle) of the oven.  Preheat oven to 325.  Line a baking sheet with parchment paper.  Combine flour, baking soda and salt in a bowl.  In a sauce pan on VERY low heat, melt the butter slowly.  Set aside and allow to cool.

In a large mixing bowl, beat the melted (and cooled) butter and sugars together with a mixer – medium speed (approx 2 minutes) Beat in the egg, york and vanilla until smooth.  You want to mix it long enough that the blend starts to lighten in color and looks like it’s beginning to whip (about 3 minutes).

Place mixer on the lowest speed and very slowly add the flour mixture a small amount at a time… approximately 1 minute.  Do not over mix.. just do this enough to blend the flour. Pour in the chocolate chunks or chips and stir with a spoon until well-incorporated.  If using nuts, add them here and blend with a spoon. Chill the dough in the refrigerator for 10 minutes.

Take approximately 2 tablespoons of dough at a time and roll the dough into well-formed balls.  Lay them on the baking sheets about 1.5 to 2 inches apart.

Bake the cookies for 7 minutes.. then rotate the cookie sheet.  Bake another 7-12 minutes.  The edges should just barely begin to brown.  The center will look puffy.

Remove the baking sheet and let the cookies cool for 10 minutes.  Transfer to a wire rack to allow the cookies to completely cool.  Enjoy!

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