Outrageous Double Chocolate Chunk Cookies

I brought out all my Christmas cookbooks about a week ago, planning to look through them for a few new recipes for this blog. When I saw the name of these cookies- particularly the "outrageous" part, I knew I had to try them. After all, what could be better than the combination of chocolate-both semi-sweet and white- and pecans? To say they are a chocolate lovers dream might be an understatement!

Taking photos of them proved to be more challenging than I expected. I tried them on several different plates in several locations, both inside and outside. Having the ability to take photos and within minutes view them is another miracle afforded by the present age of digital photography. The first four sets of pictures wound up in the "trash", but finally, I found a keeper.

Don't forget to follow with a glass of milk (or in my case- soy milk)!


Outrageous Double Chocolate Chunk Cookies


1 package (24 ounce size) semisweet chocolate chips
1 cup butter or regular margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounce size) white baking bar, cut into 1/4 to 1/2 inch chunks, or white chocolate chips
1 cup pecan or walnut halves

PREPARATION:

Heat oven to 350 F. Heat 1 1/2 cups of the chocolate chips in a 1 quart saucepan over very low heat, stirring constantly, until melted. Cool to room temperature but do not allow chocolate to become firm. (I used the microwave to melt my chips, on a lower temperature setting, stirring frequently).

Beat butter, brown sugar, and vanilla in a large bowl with electric mixer on medium speed until light and fluffy. Beat in the eggs and the melted chocolate until light and fluffy.

Stir in the flour, baking soda, and the salt. Stir in the remaining 2 1/2 cups chocolate chips, the white baking bar chunks, and the pecan halves.

Drop dough by level 1/4 cupfuls about 2 inches apart on ungreased cookie sheets. Bake for 12 to 14 minutes or until set (the centers will appear soft and moist).

Cool 1 to 2 minutes. Remove from cookie sheet and cool completely on wire racks.