Campanile Restaurant Chewy
Chocolate Chip Cookies

Campanile restaurant is famous for these cookies.

Yield: 2 to 3 dozen cookies

Ingredients

• 8 ounces chocolate, coarsely chopped (Valrhona is best)
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup (2 sticks) + 2 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Instructions

1. Chill chocolate in refrigerator 2 to 3 hours.
2. Sift flour, baking soda and baking powder into a bowl and mix well.
3. Using paddle attachment of an electric mixer, beat unsalted butter in a mixing bowl at medium speed 3 to 5 minutes or until light and fluffy.
4. Add granulated and brown sugar. Beat until blended.
5. Whisk egg and vanilla in a bowl until blended. Add egg mixture to creamed mixture and beat until blended, scraping side of bowl occasionally.
6. Add 1/2 of flour mixture and beat until blended.
7. Add remaining flour mixture and beat just until combined.
8. Beat in walnuts and chocolate.
9. Chill dough, wrapped in plastic wrap, 2 hours or until firm.
10. Line cookie sheet with parchment paper. Shape dough into 1 1/2-inch balls and arrange balls 2 inches apart on prepared cookie sheet. Press each ball lightly with palm of your hand.
11. Bake in preheated 325 degrees F oven for 8 to 10 minutes or until cookies have risen and cracked; do not over-bake.
12. Cool on cookie sheet 2 minutes. Remove to a wire rack to cool completely.
13. Store in an airtight container.

Attribution

u.dailynews.com - Recipe by Nancy Silverton and Mark Peel