Pechanga Chocolate Chunk Cookie  – Recipe provided in honor of National Chocolate Chip Cookie Day on August 4th.

*Pechanga Resort Casino houses an on-site bakery where all baked goods for the entire resort are baked fresh every day. The pastry chefs whip thousands of cookies each day.

Here is the recipe for their chewy and very popular Chocolate Chunk Cookie. These oversized cookies can be purchased from Blends Coffee & Wine Bar and Café Cocoa, then promptly enjoyed.

Ingredients:

1 tablespoon unsalted butter

2 tablespoons granulated sugar

1/4 teaspoon ground sea salt

3/4 cup coarsely chopped walnuts, lightly toasted

1/2 cup unsalted butter

2 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon ground sea salt, plus additional for sprinkling

1/4 cup unsalted butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

8 ounces coarsely chopped semisweet chocolate

Directions:

Preheat oven to 375 degrees F. Generously grease cookie sheets.

Melt 1 tablespoon butter in a small saucepan over medium heat; stir in 2 tablespoons sugar and 1/4 teaspoon salt and bring to a boil. Boil 1-2 minutes, whisking frequently, until golden brown; stir in walnuts until well coated. Place on a sheet pan, and bake for 5 minutes or until well toasted; cool.

Melt 1/2 cup butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 5-7 minutes. Set aside.

In a medium-sized mixing bowl, sift together flour and baking soda; stir in 1 teaspoon salt until combined.

In a large mixing bowl, using a mixer on medium speed, beat 1/4 cup softened butter, brown sugar and 1/2 cup granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 45 minutes.)

Drop by rounded tablespoons onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.

Makes 3 dozen cookies