Back in the early days of the FoodTV network, David Rosengarten and his show "Taste" featured many wonderful recipes. His show on the origins and creation of Tarte Tatin is one I will fondly remember. But this chunky cookie is also quite memorable. Rich, loaded with chocolate, huge, and delicious. Yes, we can always use another chocolate cookie! In case you were wondering.
CHOCOLATE CHUNK COOKIES - adapted from David Rosengarten
makes about 2 dozen
2 cups unbleached all purpose flour
1/4 cup white whole wheat flour, King Arthur
1/4 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon light cream, not milk
2 cups or 12 ounces semisweet chocolate chunks
Optional: 1/2 cup chopped nuts
Preheat oven to 350 degrees F. Onto a sheet of waxed paper, sift flours and soda. In mixer bowl with paddle attachment cream the butter and sugars till fluffy. Add vanilla and mix. Beat in egg and light cream. Set mixer at low speed, gradually add in the flour mixture about one-third at a time, mix well to combine. Stir in the chocolate chunks by hand, so as to keep them whole. Scoop out dough by huge tablespoons or use a large ice cream scoop, and drop onto parchement lined baking sheets. With a clean fingertip dipped in a little water, gently flatten the cookies a little bit. Don't smush them down flat. Bake for 11 to 13 minutes, no longer, or just until the edges are lightly brown. Cookies will still be soft. Allow cookies cool on baking sheets for 2 minutes, then place on racks to finish cooling.