Description:
These cookies have very rich darker chocolate flavors, a brownielike texture, and are not overly sweet.
I took these when we went to Ohio for grandpa's funeral, and they went fast.

You can also add 1 cup of dried cherries, halved, with the chocolate chunks if you'd like a flavor more like a black forest cake.
Notes:
You can do 2 pans at once -position racks 1/3 from bottom and top, and rotate top to bottom (or vice versa) halfway through cooking time.

When fixed "normally" they are the consistency of a gooey prownie... But To help them survive the plane trip to Ohio, I added about 1/4 cup flour and 1/8 cup cocoa to the recipe below, and cooked them a minute or two longer. The result was a more solid/less gooey texture, and a slightly deeper chocolate/less sweet flavor.


Ingredients:
1/2 cup (1 stick) unsalted butter
4 oz unsweetend chocolate, chopped for faster melting
4 oz bitterweet chocolate, chopped for faster melting
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 tsp vanilla extract
3 extra large eggs. (or 4 medium eggs)
2 Tbs buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder
1 tsp ground cinnamon
1/2 tsp salt
11 oz semisweet chocolate chunks or chips (generally 1 bag)


Directions:
preheat oven to 325 F
Line pans with parchment paper or silicon baking mat (trust me. This *really* helps on these cookies.)

Put the butter and first 2 chocolates in a medium microwave safe bowl.
Microwave at 70% power until soft. (microwaves vary, mine takes about 45 seconds.)
Stir, then heat agiain at 70% until melted. (another 20-45 seconds)
With a wooden spoon, stir in the lightl brown and granulated sugars and vanilla,
Add the eggs and buttermilk, and beat vigourously until glossy and thick.

In another bowl, whisk together the flour, cocoa, cinnamon, and salt.

Add dry ingredient to the chocolate mixture,stir until just mixed.
Stir in the chocolate chunks. (and cherries, if desired)

If batter seems thin, let it rest for a few minutes.

Drop the batter by heaping tablespoons onto the cookie sheets, 2 inches apart. (I use a levelled 2 Tbs cookie scoop).

Bake until the cookies are set, but soft and fudgy on the inside. 13-15 minutes.

Cool for 5 minutes on the baking sheet, then transfer to a cooling rack.

Store in a tightly sealed container at room temperature.

Description:
The cookie itself runs sweeter than most, and comes out crisp on the outside, and chewy-gooey in the middle, and a nice hint of nutty. Yummmm!

The recipe comes from "Ultimate Recipe Showdown", which is a series of national recipe contests. on Food Network. This won the chocoolate chip cookie round, and at 99 points overall, was just barely edged out for the all-cookie title.


Ingredients:
2 cups baker's sugar
1 1/4 cups packed brown sugar
1 cup butter
3 tablespoons pure vanilla extract
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 bag (2 cups) milk chocolate chips
1 cup chopped toasted walnuts

Directions:
Preheat oven to 350 degrees F.
In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.