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Chocolate for Breakfast
Barbara Passino
David Jackson (formerly of La Residence Country Inn in Napa) deserves the credit (or blame) for our finding Oak Knoll Inn in 1992, and is the person I've turned to for help too many times to count. In addition to his skills in restarting water systems in the middle of the night, laying marble (ditto), and fixing just about anything that can go wrong, he makes superb chocolate chip cookies. I begged for the recipe, as they're perfect to eat in bed. Or for dessert. Or as a snack. Or standing on your head, for that matter. And if you're only going to have one cookie (like that's going to happen) shouldn't it be huge?
Makes 18 huge cookies.


• 1/2 pound butter (2 sticks), softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon vanilla
• 2¼ cups flour
• 10 ounces Guittard Super Cookie Chips
• 11 ounces milk chocolate chips
• 12 ounces semi-sweet chocolate chips
• 1½ cups chopped walnuts

Note: The various chocolate chips happen to come in differently sized bags. Feel free to substitute, but only the best. Recently I've discovered See's chocolate chips, which are addictive.


Preheat oven to 375°.

Cream the butter, sugar and eggs in a mixing bowl. Then add the baking soda, salt and vanilla. Mix in the flour and then add the chips and nuts.

Using a medium-sized ice cream scoop, place balls of dough on a greased baking sheet, flatten each slightly with your palm and leave space between cookies for them to expand.

Bake for 18-19 minutes. Try to share.


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