I haven't made cookies in a while and yesterday's pizza dinner got me inspired. The recipe that I used once again came from Martha Stewart's Everyday Food magazine. Although this recipe is actually for peanut butter chocolate chunk cookies, I omitted the peanut butter because I don't care for it in desserts. Another way that I changed the recipe is that I doubled the size of the cookies from bite-sized to large, fluffy disks--I used a large soup spoon instead of a standard tablespoon to scoop out the dough.
The cookies were very delicious and different from the norm--they were soft and the dough felt quite light. The chocolate chunks were plentiful but not overwhelming--it helped that I used extra dark bitter chocolate instead of semi-sweet, which the recipe called for. You can use any kind of chocolate that you like but I thought that the bitter worked well, especially because there was plenty of brown and granulated sugar already in the dough.
In addition to serving the cookies after dinner, I also wrapped them up in decorative cellophane, tied them with a ribbon and gave them to friends and family. It was a nice touch and they seemed to enjoy the gesture--and the cookies. If you'd like to make them, click here for the recipe.