Home  > shop: RECIPES  >  All Recipes
Chocolate, Chocolate Chunk Cookie Recipe

Chocolate, Chocolate Chunk Cookie Recipe

No Reviews
Print Recipe
Directions Ingredients Reviews You May Also Like

Ingredients

1 cup Mangalitsa Pig Leaf Lard, softened

2 cups Caputo "00" Chefs Flour

1 tsp. baking soda

1-1/2 tsp. Trapani Fine Sea Salt

1/2 cup ChefShop Cocoa Powder

1 cup India Tree Superfine Cane Sugar

1 cup India Tree Light Muscovado Sugar, packed

2 AA large eggs, room temperature

1 tsp. Heilala Bourbon Vanilla Extract 2X

1 cup  Dark Couverture Chocolate

1 cup white Chocolate 

Walnut pieces

Shop For This Recipe

Mangalitsa Pig Leaf Lard
$79.00
Caputo Italian Gluten Free Flour
$19.95
Shepherd's Grain Pastry Flour - 2 pounds
$6.95
ChefShop Cocoa Powder
$99.00 $85.00
India Tree Superfine Caster Cane Sugar - 3-lb tub
$24.95
India Tree Light Muscovado Sugar - 2.8 lbs
$24.95
Tonga Bourbon Vanilla Extract 2X
$29.95
Cru Sauvage - Wild Cocoa Baking Chocolate 68% (Bittersweet)
$39.99 $37.95
1 pound
Valrhona Ivoire White Baking Chocolate
$36.95
Add To Cart

Directions

Chocolate-Chocolate Chunk-White Chocolate and Walnut Cookie Recipe


When in doubt, add more chocolate...

Directions:

1. Preheat oven to 375 F. Sift together the flour, soda, salt and cocoa. Set aside. Cream the lard together with the white and brown sugars. Add eggs, one at a time until combined, and follow with vanilla. Slowly add sifted dry ingredients to the mix and blend until smooth. Add chocolates and walnuts.

2. Drop dough in 1-1/2” balls onto baking sheet lined with a silicone liner or lined with parchment. Bake for 8-10 minutes for soft cookies, 13 minutes for crunchy.

3. Remove from baking sheet immediately and let cool on cooling rack. Eat immediately!

Yield: about 35-40 cookies

 

Reviews