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5 ounces milk chocolate, chilled,
broken into 1-inch pieces
5 ounces white chocolate, chilled,
broken into 1-inch pieces
1-1/3 cups less 1 tablespoon all-purpose
unbleached flour
1/2 cup pecan halves, shells removed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup sugar
2 tablespoons reduced fat milk
6 tablespoons unsalted butter, softened
1 tablespoon vanilla extract
Preheat oven to 375° F.
Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12
times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5
seconds. Remove and reserve.
Process egg, 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 com-
bined, about 5 times.
Drop by rounded tablespoons, about 1 inch apart, onto ungreased baking sheets. Bake until
golden brown, about 10 to 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
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