picture-or-video-1184.jpgJust when I thought we were done with Turkey, we headed back to Bodrum the other day, and now we are in Mykonos. We are working our way up to Corfu (our last stop in Greece), then Croatia. Half of our guest are going out for dinner, and the other half want Nicoise Salad (and Jenna’s doing most of that, so I have a rare break to actually post). A Nicoise Salad with Seared Tuna is my idea of a great dinner! I would post a recipe for it, but I doubt many of you are going to make the homemade vinaigrette, boil the eggs, and Potatoes, blanch the green beans etc. The French vinaigrette really is good, maybe I will post that at some point. I have cooked for many celebrities, but we have a heart surgeon and bestselling diet book author on the boat for the week (that’s a first), so it’s fun for me, since I too will soon be helping people live healthy lives. I will be posting enough healthy recipes here, so I better get some of the sinful treats out of the way while I can. Like I said before, it’s all about moderation. I’m not a big chocolate chip cookie fan, but these are addicting! The key is to chop the best bittersweet or semi-sweet chocolate you can find in to big chunks, don’t use the chips! I promise it’s worth it.

Bittersweet Chocolate Chunk Cookies

Serves a bunch
1 stick butter
1 cup light brown sugar
1/2 cup sugar
2 tsp. vanilla extract
2 eggs, room temp.
2 cups flour
1 tsp. baking soda
1 tsp. kosher salt
1 1/2 cups chopped pecans
1 1/4 lb. chopped chocolate
Preheat oven to 350 degrees

Cream butter with sugar with a paddle until fluffy, add vanilla, and eggs, one at a time. Mix in the dry ingredients until just combined. Fold in the chocolate and pecans. Drop big tablespoons of dough on to a greased cookie sheet, and bake for 15 minutes.

Filed under: Best Recipe PostsCooking Great Food

Like this post? Subscribe to my RSS feed and get loads more!