Bittersweet Chocolate Chunk Cookies
Submitted by church_mice1
Chunky bittersweet chocolate cookies with hand-chopped chocolate bars and walnuts. Golden edges, soft centers, and pools of melted chocolate in every bite. Serve warm for maximum gooeyness.
YIELD
1 servingsPREP
10 minCOOK
10 minREADY
20 minChips are fine. Chunks are better.
Hand-chopping a full 8 ounces of bittersweet chocolate bars creates jagged, irregular pieces that melt unevenly in the oven, giving you pockets of molten chocolate surrounded by crispy, caramelized edges.
The dough itself is straightforward: butter, two kinds of sugar for depth, vanilla, and chopped walnuts for crunch.
You can whip the dough together in a food processor in about 10 seconds, or use a stand mixer if you prefer.
Serve these warm when the chocolate is still soft and gooey. If they cool down, a quick 15-second blast in the microwave brings them right back.
Kitchen Tips
- Chop the chocolate by hand with a large knife. You want uneven pieces, not uniform chips. The variety of sizes is what makes these special.
- Use real bittersweet chocolate bars, not baking chips. The cocoa butter in bar chocolate melts differently and tastes richer.
- Don’t overbake. Pull them at light golden, not deep brown. They firm up as they cool.
- Let the dough rest in the fridge for 30 minutes before scooping if you want thicker, chewier cookies.
Ingredients
Directions
For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds.
(Or in a mixer, cream softened butter with same ingredients). Stir flour with baking powder and salt; blend into creamed mixture.
Add nuts.
Chop chocolate bars into small pieces; stir into dough.
Drop by rounded teaspoon onto ungreased baking sheets.
Bake at 375℉ (190℃) F for 8 to 10 minutes or until light golden brown.
Cool on racks.
These cookies are delicious served warm when the chocolate is still soft.
To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds.
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