User's Manual

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 all-purpose

unbleached flour

1/2 cup pecan halves, shells removed

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/2 cup firmly packed light brown sugar

1/2 cup sugar

2 tablespoons reduced fat milk

6 tablespoons unsalted butter, softened

1 tablespoon 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 egg, 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 com-

bined, about 5 times.

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, 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

Double Chocolate Chunk Cookies

Chocolate heaven!

Makes 36 cookies

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

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