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Thursday, October 20, 2011

Good Things Come In Good Packaging

 The other day I was cruising through the grocery store trying to see how quickly I could get my shopping done.  I had a list, I had a cart, and I was on a mission to get in and out in 20 minutes.  Fat chance.

I am a shopper.  I am even a shopper at the grocery store.  You just never know what you're going to find.  And I must admit that I, like some many others out there, am a sucker for packaging.  This is a disastrous combination.

These chocolate chunks are a thing of beauty.

So, back to my story.  I was zipping up and down the aisles when I found myself in the baking department.  I had nothing on my list that I needed from that aisle but I don't feel as though I've been to the market unless I go up and down every aisle.  Out of the corner of my eye I spotted some interesting chocolate baking chunks.  Closer examination revealed that they were Scharffen Berger baking chunks.  Need I say more?  I bought both the semisweet and the bittersweet.  Look, I was proud of myself for just buying the the two.  They also had white chocolate but Ted isn't a fan.

Anyway, so now I had these two very alluring packages of baking chunks and nothing to do with them.  Well, when in doubt read the package.

On the back of the semisweet package was a recipe for Jacques Pepin's Chocolate Chunk Cookies.   I promptly got to work whipping these babies up.

First of all,  the dough is made entirely in the food processor which is great because it's really easy.  You just dump everything in and process for about 30 seconds.  You then roll the dough into a log and refrigerate it for an hour.  These cookies are the French version of slice and bake.   When the dough comes out of the frig you roll the log in sugar and then slice.  The chocolate chunks are then pressed into the top of each cookie and then baked.  Easy peasy.

Not to sound too much like my daughter, but OMG.  These cookies are to die for.  They literally melt in your mouth and have a vaguely shortbready thing going on.  And they're really pretty.  And they taste really good.  And I am fighting the urge to go back into the kitchen to have another one.  And I think I better send them to school with Kate tomorrow.

Recipe:  Chocolate Chunk Cookies
(Jacques Pépin, 
From the back of the Scharffen Berger Semisweet Baking Chunks package)

Makes 20 cookies


1 stick unsalted butter, softened
2 egg yolks
1/2 cup sugar
1 cup all-purpose flour
1/4 teaspoon sea salt
2 tablespoons unsweetened cocoa powder
1/2 cup baking chunks


Set aside chunks and 1 tablespoon of sugar. Mix remaining ingredients in a food processor for 30 seconds or until smooth. Transfer dough to a sheet of plastic wrap and roll into a 10″ log, 1″ thick. Refrigerate 1 hour.

Preheat oven to 350°F with rack in center.

Unwrap cold log and sprinkle evenly with remaining tablespoon of sugar. Cut log into 20 cookies, each 1/2″ thick. Spread chunks on a board and press each cookie into them.* Line a cookie sheet with parchment paper. Arrange cookies 1″ apart, chips facing up. Bake 14-15 min. Cool on wire rack.


  1. We don't get Scharffen Berger chocolate here. I'm wishing that we did. Those cookies look delicious.

  2. i just opened my 'you little tarte' late today and i am rushing to the kitchen to get the 'log' in the fridge so i can bake them for dessert tonight! i loooovvve that you post the most fabulous photos--it makes the recipes irresistable!! for the reader who doesn't have scharffen berger, i'm going to do the base cookie and use some seasonal m&m's pressed in since i don't have enough of the chunks! yummmmmm!! thanks again nadine! :)

  3. What wonderful pictures! Those cookies look delicious. Thanks for sharing:)