By Victoria Hart Glavin of Tiny New York Kitchen
If you love chocolate then you’ll love my Double Yum Cookies!
- 2 1/4 Cups Unbleached Flour
- 1 Teaspoon Baking Soda
- 1 Cup Softened Unsalted Butter
- 1 Teaspoon Kosher Salt
- 3/4 Cup Sugar
- 3/4 Cup Packed Brown Sugar
- 1 Tablespoon Vanilla Extract
- 2 Large Eggs
- 20 Ounces Bittersweet Chocolate Chips (60% Cacao)
- 1 Cup Chopped Pecans or Walnuts (Optional)
Preheat your oven to 350 degrees. In a large-size bowl combine flour, baking soda, and kosher salt. Set aside. In another large-size bowl beat together butter and sugars until creamy. Add vanilla. Add eggs one at a time until incorporated. Slowly add flour mixture into wet mixture. Stir in chocolate and nuts if you’re using them. Drop by tablespoon onto parchment paper lined baking sheets. Place in oven and bake for 10 minutes or until golden brown. Remember each oven heats differently. Remove from oven and let cool on baking sheet for 10 minutes before removing. Transfer to serving plate. Makes about 48 cookies.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.