Norman Love’s Chocolate Chunk Cookies

The cookie connoisseur shares his famous recipe
Contributor
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Photo Modified: Flickr/Siona Karen/CC 4.0

In a recent interview, pastry chef and master chocolatier Normal Love told The Daily Meal, “I most enjoy making chocolate chunk chocolate chip cookies.  They’re what our customers and my family and friends request most, and it’s always gratifying to bake something that’s so well received.  But, they’re also fun because each time you make them, you can experiment a little — add more chocolate, more chips, throw in some walnuts.” 

28
Servings
213
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups Semi-sweet chocolate chips
  • 1/2 Cup Milk chocolate chips
  • 3 Eggs
  • 1 Teaspoon Vanilla extract
  • 1 Pinch of Salt
  • 1 Cup Butter, unsalted
  • 2 1/2 Cups All-purpose flour
  • 1 Cup Granulated sugar
  • ½ Teaspoon Baking powder
  • 3/4 Cups Walnuts, chopped

Directions

Preheat oven to 300 degrees.
Whip the sugar, eggs, salt, and vanilla together in mixing bowl. Set aside.
Melt the two chocolate chips and butter in saucepan over low heat. Be careful not to burn. When melted, remove from the heat and stir well.
In separate bowl, sift baking powder and flour together. Whisk into melted chocolate. Mix just until combined.
Add nuts and egg mixture and whisk until fully combined. Let mixture cool.
Using small ice cream scooper, scoop dough and place onto ungreased cookie sheet. If scooper is not available, use tablespoon. Cookies will be large.
Bake for 20 minutes.
Remove and let cool completely.

Makes 28 cookies.

Nutritional Facts

Total Fat
6g
9%
Sugar
10g
11%
Saturated Fat
3g
13%
Cholesterol
6mg
2%
Carbohydrate, by difference
35g
27%
Protein
4g
9%
Vitamin A, RAE
5µg
1%
Calcium, Ca
97mg
10%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
49µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
51mg
7%
Selenium, Se
7µg
13%
Sodium, Na
114mg
8%
Water
9g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.