Description:

The best recipe is Nancy Silverton and Mark Peel's Chewy Chocolate Chip Cookies,

Source:

Momma Thyme via Internet Search

Serves/Makes:2-3 Dozen

Ingredients

• 8 oz (224 grm). chocolate, coarsely chopped (Valrhona is best)
• 2-1/2 cups (600 ml) flour
• 1/2 tsp (2 ml) baking soda
• 1/4 tsp (1 ml) baking powder
• 1 cup (225 ml) plus 2 tbsp (30 ml) unsalted butter, softened
• 1 cup (225 ml) granulated sugar
• 3/4 cup (175 ml) packed brown sugar
• 1 egg
• 1 tsp (5 ml) vanilla
• 1 cup (225 ml) chopped walnuts

Preparation

• Chill chocolate in refrigerator 2 to 3 hours.
• Sift flour, baking soda and baking powder into a bowl and mix well.
• Using paddle attachment of an electric mixer, beat unsalted butter in a mixing bowl at medium speed 3 to 5 minutes or until light and fluffy.
• Add granulated and brown sugar.
• Beat until blended.
• Whisk egg and vanilla in a bowl until blended.
• Add egg mixture to creamed mixture and beat until blended, scraping side of bowl occassionally.
• 1/2 Add of flour mixture and beat until blended.
• Add remaining flour mixture and beat just until combined.
• Beat in walnuts and chocolate.
• Chill dough, wrapped in plastic wrap, 2 hours or until firm.
• Line cookie sheet with parchment paper.
• Shape dough into 1 1/2-inch balls and arrange balls 2 inches apart on prepared cookie sheet.
• Press each ball lightly with palm of your hand.
• Bake in preheated 325 degree (175 C.) oven 8 to 10 minutes or until cookies have risen and cracked; do not overbake.
• Cool on cookie sheet 2 minutes.
• Remove to a wire rack to cool completely.
• Store in an airtight container.

Comments

Campanile restaurant is famous for these cookies.

This recipe can be found at: http://u.dailynews.com/food/index.asp#