Chocolate Chunk Cookies ’n’
Recipes developed by Marcy Goldman
8 Kirkland Signature chocolate
;⁄; cup unsalted butter, melted
2½ pounds cream cheese, softened
¾ cup sugar
1 14-ounce can sweetened
2 tablespoons all-purpose ;our
1 tablespoon pure vanilla extract
5 large eggs
;⁄; cup chocolate chips
10 Kirkland Signature chocolate chunk
cookies, coarsely broken
;⁄; cup chocolate syrup
Melted chocolate, for drizzling (optional)
Preheat oven to 350°F. Line a baking sheet with parchment paper. Lightly spray
a 9- or 10-inch cheesecake or springform pan with nonstick cooking spray. Line
the bottom with a circle of parchment paper (this makes it easier later to remove
the cake for serving). Place the pan on the baking sheet.
To prepare the crust, place cookies in a food processor and pulse to grind into
;ne crumbs (but not too much—too long and the crumbs will clump). Turn out
into the springform pan and drizzle on the melted butter to mix. Pat the crumbs
evenly and ;rmly into the pan bottom.
To prepare the ;lling, in a large mixer bowl (or food processor), blend cream cheese
and sugar until smooth. Add condensed milk, ;our and vanilla, and then eggs,
one at a time, to make a smooth batter. Scrape the bottom of the bowl often.
Pour half the batter into the pan. Top with half the chocolate chips and half the
cookie chunks, and swirl on half the syrup. Top with the remaining batter and
chocolate chips, cookie chunks and chocolate syrup. Swirl lightly to immerse
the cookie pieces and chocolate chips.
Bake for about 55 minutes. The cake is ready when it is just ;rm to the touch
but not cracked or browning. If it seems wet in the center or too jiggly, lower
the oven temperature to 325°F and bake for 10-15 more minutes. Turn o; the
oven, leave the oven door ajar, and let the cake cool in the oven for 1 hour.
Then refrigerate overnight.
Drizzle on melted chocolate, if desired, before serving. Makes 14-16 servings.
Chocolate Chunk Cookies ‘n‘ Cream Cheesecake photo on page 115
116 A Decade of Cooking The Costco Way
Apple Spice Bread Pudding
Preheat oven to 350°F. Generously spray a 3- to 4-quart ovenproof casserole/
serving dish with nonstick cooking spray.
Prepare the mu;ns by cutting into coarse pieces, about 1 inch square. Set aside.
In a large bowl, whisk eggs, milk, vanilla, salt, sugar, butter, ;our and baking
powder. Add the mu;n chunks and diced apples and blend well but gently,
taking care to not break apart the mu;n chunks. Let stand for 10 minutes.
Spoon into the casserole. Place apple slices decoratively on top.
Bake for 45-55 minutes, or until the mu;n-;lling (which becomes a custard)
just begins to brown and appears lightly set. Remove from the oven and drizzle
on warm caramel sauce. Cut into squares and serve warm, chilled or at room
temperature with cream or crème anglaise. Makes 6-8 servings.
Tip: You can also prepare this one to two days ahead and refrigerate until
you’re ready to bake it.
6 Kirkland Signature apple spice
6 large eggs
1½ cups evaporated milk
or whipping cream
2 teaspoons pure vanilla extract
Pinch of salt
1 cup sugar
½ cup unsalted butter, melted
2 tablespoons all-purpose ;our
2½ teaspoons baking powder