I use the same basic recipe to make two versions of this classic cookie: an extra-large one, overloaded with huge and irregular chunks of chocolate and another, mini-sized one, with chocolate chips.
Beat the butter and sugars in a food processor or by hand until light and creamy. Add the other wet ingredients, beating constantly until smooth. Combine the dry ingredients — if making mini cookies, substitute the coarsely chopped chocolate with chocolate chips and omit the nuts. Combine the two mixtures until a dough forms. Shape into a ball, cover loosely in plastic wrap and refrigerate for 1 hour.
Take the dough out of the refrigerator, remove the plastic wrap and place the dough on a sheet of baking paper. With the help of the baking paper, shape the dough into a smooth sausage shape about
© 2013 All rights reserved. Published by Murdoch Books.