#1595 - Refrigerated Chocolate Chunk Cookies

(by Shirley McNevich)

2 sticks softened butter
4 egg yolks
1 cup white sugar
2 cups flour
2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
4 TBSP Hershey's cocoa
1 cup (or more) semi-sweet or milk chocolate chocolate chunks

Measure the white sugar--take out 2 TBSP of the measured white sugar and set aside. In a mixer add butter and the rest of the white sugar--beat. Add egg yolks, salt, vanilla, baking powder and cocoa--beat. Slowly add flour--beat. Remove bowl from mixer--place two sheets of Saran wrap on your counter. Separate the dough into two equal portions. Place one of the doughs on the Saran wrap and roll it into a 10" log (1" thick). Repeat with second dough so you end up with two logs. Refrigerate the doughs for 2 hours. Remove one of the logs from the refrigerator, unwrap it and sprinkle 1 TBSP white sugar all over the log evenly. Place the log on a cutting board and use a sharp knife to cut the log into 20 cookies (1/2" thick). Place the cookies on to greased cookie sheets. Place chocolate chunks evenly on top of each cookie and press them slightly into the cookies. Repeat with second log. Bake at 350 degrees for 9-12 minutes.

#418 - Amazing Chocolate Chunk Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup packed Domino's dark brown sugar
1/2 cup white sugar
2 large eggs
2 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 tsp. pure vanilla (or 2 tsp. imitation vanilla)
4 cups semisweet chocolate chunks (yes, FOUR cups)--the higher quality the chocolate, the better the cookies will turn out

Place the butter in a mixer and cream at high speed until fluffy. Add the sugars and beat until light and fluffy. Beat in eggs one at a time, then beat until completely mixed. In a separate bowl, mix flour, salt and baking soda --add to the butter mixture at low speed until combined and add vanilla. Beat on medium speed until blended. Remove bowl from mix, add chocolate chunks and mix with a wooden spoon. Refrigerate overnight! Don't skip this step! Preheat oven to 350 degrees. Drop heaping spoonfuls of batter two inches apart on greased baking sheets and bake 10-12 minutes, turning tray 180 degrees halfway through baking. Bake until golden brown around edges and soft. Cool on a wire rack.