Not sure how it’s possible, but in the three years
I’ve been doing this blog, I’ve only made chocolate chip cookies twice. Once I
made Chocolate Marble Chunk Cookies, one of my favorite recipes, and another
time I featured Monster
Chocolate Chunk Macadamia Nut
Cookies. But never have I made regular old chocolate
chippers (or, in this case, chunkers). It’s interesting to me how different
these cookies will turn out by employing only slight variations in technique or
in the original Toll House recipe. In this version, for
example, I chilled the
dough overnight and then scooped it out using a 1 ½-ounce scoop. This made for
thick, soft cookies as opposed to thin, crisp ones. Not chilling the dough and cutting
down the flour by 1 to 2 tablespoons will make for a thinner,
crisper cookie,
if that’s your preference (I am not firmly in either camp; I love both, depending
chiefly on what’s within easy reach). For a super-soft cookie, you can use
melted instead of softened butter. I like these cookies because they have some
bulk, but I also
appreciate the merits of a thinner, crisper cookie. I like to use
Guittard chocolate pistoles in the dough, because they are the ideal sized
chunks, and they produce a nice clean cookie because you don’t have those tiny
shards of chocolate you get from chopping the chocolate. And, because I love
pecans, I added some of those, too. To have freshly baked cookies at the ready,
shape the dough into a log, wrap it well and freeze. Then simply slice off
pieces of dough and bake cookies whenever you get that urge we all know so
well…
