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Double Chocolate Chunk Cookies

Chocolate heaven!"


5 ounces milk chocolate, chilled, broken into 1-inch pieces
5 ounces white chocolate, chilled, broken into 1-inch pieces
1-1/3 cups less 1 tablespoon unbleached, all-purpose flour
½ cup pecan halves, shells removed
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 tablespoons lowfat milk
6 tablespoons unsalted butter, room temperature
1 tablespoon pure vanilla extract


Preheat oven to 375°F.

Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 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 dry ingredients and pulse until combined, about 5 pulses. Add chocolate and quickly pulse in, another 5 pulses.

Drop by rounded tablespoons, about 1-inch apart, onto ungreased baking sheets. Bake until golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes; transfer to a wire rack to finish cooling.

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Makes 36 cookies.

Nutritional Information
Per Serving

Calories 101 (53% from fat) icarbo 10g ipro 1g ifat 6g isat. fat 1g ichol 12mg isod 38mg icalc 19 mg fib 0g

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