Decadent Chocolate Chunk Cookies
Indulge in the rich, velvety goodness of these Decadent Chocolate Chunk Cookies. Hailing from the renowned Mangia store in New York, these cookies are a true treat for chocolate lovers. Made with three types of chocolate, including bittersweet chocolate chunks and semisweet morsels, these cookies boast a perfect balance of sweetness and rich cocoa flavor. The generous addition of chopped walnuts adds a delightful crunch and depth to every bite. Ideal for gatherings, celebrations, or simply an afternoon snack, these cookies are best enjoyed fresh and warm, delivering a soft, chewy center enveloped in a lightly crisp shell. With this recipe, you can easily satisfy your chocolate cravings and impress your friends and family with your baking talents!
60
Servings
60
Calories
10
Ingredients
Ingredients
Bittersweet chocolate
1/2 lb (cut in chunks)
Semisweet chocolate morsels
6 cups (divided into 3 cups for melting and 3 cups for folding in)
Unsalted butter
1/2 lb (cut into pieces)
Eggs
8 (large)
Sugar
3 cups
Vanilla extract
4 teaspoons
All-purpose flour
1 cup
Baking powder
1 teaspoon
Salt
1 teaspoon
Walnut pieces
9 cups (chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Line multiple baking sheets with parchment paper to prepare for baking.
3
Using a double boiler or a microwave, melt together the bittersweet chocolate, 3 cups of the semisweet morsels, and the unsalted butter until smooth, stirring occasionally. Remove from heat and let it cool slightly.
4
In a large electric mixer bowl, beat the eggs, sugar, and vanilla extract on medium speed for about 1 minute until well combined and slightly fluffy.
5
Gradually add the cooled chocolate mixture to the egg mixture and mix until just combined.
6
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this dry mixture into the chocolate-egg mixture until just combined. Be careful not to overmix.
7
Gently fold in the chopped walnuts and the remaining 3 cups of semisweet chocolate morsels, ensuring even distribution.
8
Using a 2-inch ice cream scoop, drop dollops of cookie batter onto the lined baking sheets, spacing them about 2 inches apart to allow for spreading.
9
Bake in the preheated oven for 10 to 12 minutes. The cookies are done when they are slightly underbaked, featuring soft and chewy centers with a beautifully cracked surface.
10
Once baked, remove the cookies from the oven and let them cool on a wire rack. Ensure not to overbake to preserve their deliciously soft texture.
11
For best results, enjoy the cookies within 24 hours of baking. Store any leftovers in a sealed container, or freeze them for up to three months to maintain freshness.
Nutrition Information
3g
Fat
8g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Chunk Cookies?
These are rich, velvety cookies from the Mangia store in New York made with three types of chocolate and chopped walnuts.
What is the origin of this cookie recipe?
This recipe hails from the renowned Mangia store in New York.
How many types of chocolate are used in these cookies?
The recipe uses three types of chocolate, including bittersweet chocolate chunks and semisweet morsels.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C).
How should I prepare the baking sheets?
Line multiple baking sheets with parchment paper to prepare for baking.
How do I melt the chocolate and butter?
Use a double boiler or a microwave to melt the bittersweet chocolate, 3 cups of semisweet morsels, and unsalted butter until smooth.
How long should I beat the eggs and sugar?
Beat the eggs, sugar, and vanilla extract on medium speed for about 1 minute until well combined and slightly fluffy.
What dry ingredients are needed?
The dry ingredients include all-purpose flour, baking powder, and salt.
How should the dry ingredients be added to the mixture?
Sift the dry ingredients together and gradually fold them into the chocolate-egg mixture until just combined, being careful not to overmix.
What kind of nuts are used in this recipe?
The recipe calls for 9 cups of chopped walnut pieces.
What size scoop is recommended for the batter?
Use a 2-inch ice cream scoop to drop dollops of cookie batter onto the sheets.
How far apart should the cookie dough be placed?
Space the dollops about 2 inches apart to allow for spreading.
What is the baking time for these cookies?
Bake the cookies for 10 to 12 minutes.
How do I know when the cookies are finished baking?
The cookies are done when they are slightly underbaked, featuring soft and chewy centers with a cracked surface.
How should the cookies be cooled?
Remove them from the oven and let them cool on a wire rack.
When is the best time to eat these cookies?
For best results, enjoy the cookies fresh and warm within 24 hours of baking.
How should leftover cookies be stored?
Store any leftovers in a sealed container.
Can these cookies be frozen?
Yes, they can be frozen for up to three months to maintain freshness.
How many servings does this recipe make?
This recipe makes approximately 60 servings.
How many calories are in one cookie?
Each cookie contains 60 calories.
What is the fat content per serving?
Each serving contains 3g of fat.
How many carbohydrates are in each cookie?
There are 8g of carbohydrates per serving.
How much protein is in one serving?
Each cookie provides 1g of protein.
How much bittersweet chocolate is required?
The recipe requires 1/2 lb of bittersweet chocolate, cut into chunks.
How many semisweet chocolate morsels are needed in total?
A total of 6 cups of semisweet chocolate morsels are needed.
How many eggs are used in the batter?
The recipe uses 8 large eggs.
What category of cookie is this?
This recipe is categorized as Drop Cookies.
How much vanilla extract should I use?
The recipe calls for 4 teaspoons of vanilla extract.
What is the texture of these cookies?
They have a soft, chewy center enveloped in a lightly crisp shell.
Is it okay to overbake the cookies?
No, ensure not to overbake to preserve their deliciously soft texture.