This recipe is worthy of buying the chocolate from Askinosie Chocolate in Springfield, MO or your favorite hand-crafted chocolate maker. Cinnamon adds a depth of flavor and the pecans add richness to every bite. Make them for your sweetie!
Photo by Andrew BartonBittersweet Chocolate Chunk Cookies
Courtesy of Askinosie Chocolate
Crunch on the outside but delightfully chewy on the inside.
2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 ounces (1 1/2 sticks) unsalted butter, room temperature
1/4 cup vegetable shortening
1 1/4 cups sugar
2 eggs
2 1/2 teaspoons vanilla
4 ounces Askinosie Chocolate, melted and cooled
12 ounces Askinosie Chocolate, chopped into 1/2-inch chunks
1 cup pecans, chopped
Preheat oven to 375 degrees. Mix together the flour, baking soda, salt, and cinnamon.
With an electric mixer, cream the butter and shortening until light. Beat in the
sugar, 1/4 cup at a time. Beat in the eggs, one at a time, stir in the vanilla and melted chocolate. Add the flour mixture, one third at a time, stirring until just blended. Fold in the chocolate chunks and pecans.
Drop rounded tablespoons of the dough, 2 inches apart, onto greased cookie sheets. Bake for 10 to 12 minutes or until firm to the touch.
Cool for few minutes on the cookie sheets. Transfer to a wire rack and cool completely.
Makes 4 dozen.
