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<blockquote data-quote="moreluck" data-source="post: 771851" data-attributes="member: 1246">Funky Chunky Dark Chocolate Cookies&nbsp;By ellie3763 on September 23, 2010 Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul"></li>
<li data-xf-list-type="ul">1 2/3 cups all-purpose flour</li>
<li data-xf-list-type="ul">3/4 teaspoon baking soda</li>
<li data-xf-list-type="ul">3/4 teaspoon fine sea salt 2 vanilla beans</li>
<li data-xf-list-type="ul">1/2 cup butter, room temperature</li>
<li data-xf-list-type="ul">1/2 cup firmly packed muscavado sugar or 1/2 cup firmly packed dark brown sugar</li>
<li data-xf-list-type="ul">1/4 cup sugar, plus 2 tablespoons sugar</li>
<li data-xf-list-type="ul">1 large eggs</li>
<li data-xf-list-type="ul">8 ounces dark chocolate, broken into bite-sized pieces</li>
<li data-xf-list-type="ul">4 ounces walnuts, halves and pieces, toasted</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">Preheat oven to 350°friend. In a small bowl, whisk together flour, baking soda, and salt. Split the vanilla beans lengthwise with a small, sharp knife. With the tip of a small spoon scrape out the seeds into a large bowl. Add the butter and mix together. Stir in the sugars and egg until creamy. Gently stir flour mixture into the butter mixture until thoroughly combined. Stir in chocolate and nuts. Chill dough for 10 minutes in the refrigerator. Line two baking sheets with parchment paper. For each cookie, form 1/4 c of the dough into a ball, then press out on the cookie sheet into a round 3 1/2 inches across and 1/4 inch thick. Place the rounds 1 1/2 inches apart.</li>
<li data-xf-list-type="ol">Bake 7-10 minutes, until cookies are golden brown and baked through. Cool on the sheet for 1 minute, then transfer to a rack.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 771851, member: 1246"] [B]Funky Chunky Dark Chocolate Cookies[/B] By ellie3763 on September 23, 2010 [B]Ingredients [/B] [LIST] [*] [LIST] [*] [*]1 2/3 cups all-purpose flour [*]3/4 teaspoon baking soda [*]3/4 teaspoon fine sea salt 2 vanilla beans [*]1/2 cup butter, room temperature [*]1/2 cup firmly packed muscavado sugar or 1/2 cup firmly packed dark brown sugar [*]1/4 cup sugar, plus 2 tablespoons sugar [*]1 large eggs [*]8 ounces dark chocolate, broken into bite-sized pieces [*]4 ounces walnuts, halves and pieces, toasted [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]Preheat oven to 350°friend. In a small bowl, whisk together flour, baking soda, and salt. Split the vanilla beans lengthwise with a small, sharp knife. With the tip of a small spoon scrape out the seeds into a large bowl. Add the butter and mix together. Stir in the sugars and egg until creamy. Gently stir flour mixture into the butter mixture until thoroughly combined. Stir in chocolate and nuts. Chill dough for 10 minutes in the refrigerator. Line two baking sheets with parchment paper. For each cookie, form 1/4 c of the dough into a ball, then press out on the cookie sheet into a round 3 1/2 inches across and 1/4 inch thick. Place the rounds 1 1/2 inches apart. [*]Bake 7-10 minutes, until cookies are golden brown and baked through. Cool on the sheet for 1 minute, then transfer to a rack. [/LIST] [/QUOTE]

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