My Madeleine Chunky Lola Cookies

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Table of Contents

• What are Chunky Lola Cookies?
• What are the ingredients needed for Chunky Lola Cookies?
• What is the process for making Chunky Lola Cookies?
• Are there any possible variations for Chunky Lola Cookies?
• What are some tips for baking Chunky Lola Cookies?

What are Chunky Lola Cookies?

Chunky Lola Cookies are thick and chewy cookies that are loaded with chunks of chocolate and walnuts. They were created by Joanne Chang, the owner of Flour Bakery in Boston. These cookies are a popular item on the bakery's menu and have become a favorite among cookie lovers everywhere.

The name "Chunky Lola" comes from the combination of the chunky texture of the cookies and Joanne's dog, Lola, who inspired the recipe. According to Joanne, Lola loved to eat walnuts and chocolate, which led her to create this delicious cookie recipe.

What are the ingredients needed for Chunky Lola Cookies?

The ingredients needed for Chunky Lola Cookies are:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 6 ounces bittersweet chocolate, chopped into chunks
• 1 cup walnuts, chopped

What is the process for making Chunky Lola Cookies?

The process for making Chunky Lola Cookies is as follows:

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 5 minutes.
4. Add the egg and vanilla and beat on medium speed until combined.
5. With the mixer on low speed, slowly add the flour mixture to the butter mixture and mix until just combined.
6. Using a rubber spatula, fold in the chocolate and walnuts.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 15 to 17 minutes, or until the edges are golden brown and the centers are set.
9. Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Are there any possible variations for Chunky Lola Cookies?

Yes, there are several possible variations for Chunky Lola Cookies. Here are a few ideas:

• Substitute the walnuts for pecans or almonds.
• Use milk chocolate or semisweet chocolate chunks instead of bittersweet chocolate.
• Add a teaspoon of cinnamon to the dry ingredients for a hint of spice.
• Try adding dried fruit, such as cranberries or cherries, to the dough.

What are some tips for baking Chunky Lola Cookies?

Here are some tips for baking Chunky Lola Cookies:

• Make sure the butter is at room temperature before starting.
• Chop the chocolate and nuts into large chunks for a chunky texture.
• Don't overmix the dough or the cookies will become tough.
• Use a cookie scoop or spoon to ensure even-sized cookies.
• Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Conclusion

If you're a fan of thick and chewy cookies loaded with chocolate and nuts, then Joanne Chang's Chunky Lola Cookies are the perfect recipe for you. They are easy to make and can be customized to your liking with different types of chocolate and nuts. Follow our tips for baking these cookies and you'll have a delicious treat in no time!