following recipe is from Welcome to Junior's cookbook, by Marvin
and Walter Rosen, William Morrow and Company, 1999. Junior's, in Brooklyn,
NY, is renowned for its 50 years of great service and cooking. They are
most famous for their cheesecakes, however, this cookbook is proof that
there's a lot more to Junior's!
chocolate chip cookies
so chunky with pecans and chips of rich chocolate that you'll find yourself
eating a handful, whether you intended to or not.
The Junior's way - drop the cookie batter by heaping teaspoons for
each cookie, not Tablespoons. Cookies bake out 2 to 2 1/2 inches wide
and extra chunky."
yield: 10 dozen cookies (This recipe doubles easily)
Preheat the oven to 375° and butter some baking sheets (4 if you have
them). Mix both flours, baking soda, and salt in a medium-sized bowl and
- 2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 1/2 teaspoons salt
- 1 1/2 cups (3 sticks) unsalted butter at room temperature
- 1 1/4 cups packed light brown sugar
- 1 cup sugar
- 3 extra-large eggs
- 1 Tablespoon pure vanilla extract
- 4 cups chocolate chips (2 12-ounce packages)
- 3 cups chopped pecans
Cream the butter in a large bowl with an electric mixer on high for
2 minutes. Then, with the mixer still running, gradually add both of
the sugars, then the eggs one at a time. Continue beating the mixture
until it is creamy and light yellow. Beat in the vanilla.
With a spoon, stir in the flour mixture, just until it's mixed (do
not overmix the batter at this stage, as the protein in the flour might
become overdeveloped and cause the cookies to be tough). Stir in the
chocolate chips and the pecans.
Drop the batter by heaping teaspoons onto the baking sheets about
2 inches apart. Bake the cookies until golden and firm, 9 to 11 minutes
(watch carefully and do not let them get too brown). Let the cookies
cool on the baking sheets for 10 minutes, then slide them onto a cooling
rack. Let the cookies cool for at least for at least 1 hour before serving
in airtight containers.
These cookies also freeze great, for up to 1 month, in zipper-closing
plastic freezer bags.