Sometimes you need to eat cookies equivalent to red suede pumps, just because you do.
The fancy ingredients of this so simple recipe make today special.
Jacque Pepin’s Chocolate Chunk Cookies
Adapted (a lot) from the back of a Scharffen Berger Chocolate Chunk bag
-1 stick unsalted butter, softened
-1/2 cup white sugar
-1 cup all purpose flour
-2 egg yolks
-1 cup chocolate chips (they don’t need to be worth $7 like the scharffen berger ones that i finally had the guts to buy… ghirardelli are just fine)
sugar in the raw, for dipping
flakes of sea salt (or large granules)
In a food processor, combine the butter, sugar, flour, eggs, and chocolate chips for about 30 seconds until smooth-the chocolate chips will get small and be distributed throughout the dough. roll into a 10″ log and wrap with waxed paper. Refrigerate for an hour or so. (at this point you could also freeze the logs and cut off a cookie whenever the craving strikes). Preheat oven to 350 and remove log from fridge. Roll the log in sugar in the raw so it is completely coated. Cut 1/2 slices and place them 1″ apart on a parchment lined cookie sheet. Sprinkle with a little salt and bake for 8-10 minutes, until golden brown. Allow to cool on cookie sheets completely before transferring to wire rack.
Share with your fanciest of friends!