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Campanile Restaurant Chewy
Chocolate Chip Cookies


Campanile restaurant is famous for these cookies.


  • 8 ounces chocolate, coarsely chopped (Valrhona is best)
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup (2 sticks) plus 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


  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 degree F oven 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.

Makes 2 to 3 dozen cookies.

Source: - Recipe by Nancy Silverton and Mark Peel


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