Double Chocolate Chunk Cookies

Chocolate heaven!

Makes 36 cookies.

Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling.

5ounces (140g) milk chocolate, chilled, broken into 1-inch (2.5cm) pieces

5ounces (140g) white chocolate, chilled, broken into 1-inch (2.5cm) pieces

1-1/3 cups (333ml) less 1 tablespoon (15ml) all-purpose unbleached flour

1/2 cup (125ml) pecan halves, shells removed

1/2 teaspoon (2ml) baking soda

Preheat oven to 375° F (190°C).

1/4 teaspoon (1ml) salt

1 large egg

1/2 cup (125ml) firmly packed light brown sugar

1/2 cup (125ml) sugar

2 tablespoons (30ml) 2% milk

6tablespoons (90ml) unsalted butter, softened

1 tablespoon (15ml) vanilla extract

Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 - 12 times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5 seconds. Remove and reserve.

Process eggs, 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 combined, about 5 times.

Drop by rounded tablespoons (15ml), about 1 inch (2.5cm) apart, onto ungreased baking sheets. Bake until golden brown, about 10 - 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

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Cuisinart DLC-2011C manual Double Chocolate Chunk Cookies

DLC-2011C specifications

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