The Culinary Works

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Recently, on a trip to one of my favorite foodie grocers (http://www.cortibros.biz/ ), I picked up  bag of Scharffen Berger semi sweet backing chunks.  A little pricy I thought, so I knew I needed to do something special with them.  Enter Jacques Pepin's Chocolate Chunk Cookie recipe.  The wonderful chocolate chunks and the lovely chocolate cookie dough elevate these cookies just a bit ahead of your regular chocolate chippers!

 

Scharffen is a chocolate maker out of Berkeley CA and they specialize in creating small batches of wonderful chocolate products.  They also have a store front in the Ferry Building in San Francisco for your chocolate shopping pleasure.  (http://www.ferrybuildingmarketplace.com/)

Jacques Pepin's Chocolate Chunk Cookies

• 1 stick unsalted butter, softened
• 2 egg yolks
• ½ cup granulated sugar
• 1 cup all purpose flour
• ¼ teaspoon sea salt (I actually used vanilla sea salt)
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup baking chunks (I used a bit more)

1. Set aside chunks and 1 tablespoon of the sugar.  Mix remaining ingredients in food processor for 30 seconds or until smooth.
2. Transfer dough to a sheet of plastic wrap and roll it into a 10 inch log about 1 inch thick.  Chill 1 hour.
3. Preheat oven to 350 degrees.  Put rack in center.
4. Unwrap cold log and sprinkle evenly with tablespoon of sugar.
5. Cut log into 20 cookies each about 1/2 inch thick. Spread chunks on cutting board and press each cookie into them.  (You can press the chunks into the cookie if easier).
6. Line a cookie sheet with parchment and arrange cookies 1 inch apart chunks facing up. Bake 14-15 minutes. Cool on rack.

Now pour yourself a glass of cold milk and enjoy! Quote this article on your site