From Stacy B. in Addison, Texas; "Dear Gene, Recently when we arrived early in your offices for a meeting we were invited into your waiting room where we were served our choice of coffee along with some delicious chocolate chip cookies. On our trip home among other topics, we mentioned those cookies, and out of a possible 10 - meaning the best - those cookies got a 12. Is there some way you can share the recipe with me?"

Dear Stacy. ". . . and having said that, regarding the cookies, we are happy to oblige and enclosed please find our Chef  Jean Claude's award winning recipe. . . ."

Jean Claude – Our French Chef’s Recipe For His Decadent, Thick, Triple Chocolate Fudge Nut Cookies

   2 one oz semi-sweet chocolate blocks (60g)

   2 one oz unsweetened chocolate blocks (60g)

  1 drop peppermint extract (careful; no more than one drop for this recipe)

   2-1/2 cups sifted all-purpose flour (310g)

  1 teaspoon baking powder (5g)

  1/4 teaspoon salt (2g)

  3/4 cup plus 1 level tablespoon of sweet butter (185g)

  3/4 cup white granulated sugar (170g)

  3/4 cup firmly packed brown sugar (150g)

  1/4 teaspoon cinnamon (1g)

  1 egg (55g - add to liquid measurement)

  1 teaspoon vanilla (6g - add to liquid measurement)

  3 tablespoons milk (46g - add to liquid measurement)

  8 oz of semisweet chocolate bits (227g)

  1 cup chopped pecans or walnuts (optional) (80g)

  Cooking spray or butter to grease the cookie sheets

DIRECTIONS:

In a double boiler or cup in a microwave, melt the four blocks of chocolate. Add the one drop of  peppermint extract then stir until well combined.

In a large bowl, sift the flour with the baking powder and salt.

Spread the one tablespoon of softened butter over a 3" X 3" piece of paper towel that you will use to grease the tablespoons and cookie sheets (later on in these directions).

Using a mixer, first cream the butter, then slowly add in the white and brown sugars until well blended in. Beat in cinnamon, add in the egg, vanilla, milk and melted chocolates.

Now blend in the sifted flour ingredients into the chocolate batter and shut off mixer.

By hand, use a wooden spoon to stir and thoroughly blend in the chocolate pieces and nuts until it resembles a evenly blended coarse looking mix.

Using the butter saturated paper towel butter two baking pans or sheets and two tablespoons.

Preheat the oven to 375°F

Using the two greased tablespoons scoop up a heaping tablespoon of dough into the greased tablespoon and with another tablespoon scrape the dough off onto your palm and cover the dough with your other palm and by adding or subtracting dough roll to about a 1-1/2" to 2" diameter ball (you may need to adjust the amount of dough you scoop up until they are all about that 1-1/2" to 2" size ball). Place each ball on a buttered or oiled baking pan or sheet. Slightly flatten each dough ball. Allow about 1 inch between cookies for expansion.

Bake in the preheated oven for about 12 to 18 minutes, depending upon your geographic location and the size and thickness of the cookies. Once done, remove from the oven and first cool slightly then loosen from the pan with a spatula and carefully transfer to a wire cooling rack. Store in airtight containers.

These freeze well, and can also be stored in refrigerator. Yields about 2 dozen cookies 3 to 4 inches in diameter (dependent upon what size cookie ball you placed onto the pan).

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