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I live in Seattle. These are things that catch my attention, pique my interest and/or make me want to pass notes in class like a 7th grader

October 3, 2011 11:31 am

Cookie making with Amy and Louie

What are big sisters/aunts for if not to let you make a huge mess, fill you with sugar and teach you the joys of licking the spoon?

These cookies were some of the tastiest I have ever made! Amy wasn’t into the dark chocolate but Louie and I thought they were delightful.

Chocolate Chunk Cookies

Recipe courtesy of Ina Garten

Ingredients

  • 1/2 pound unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups chopped walnuts
  • 1 1/4 pounds semisweet chocolate chunks

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

(Source: foodnetwork.com)