Big & Buttery Chocolate Chip Cookies |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I love that the classic American cookie accidentally got its start when Ruth Wakefield used a Nestle chocolate bar as a substitute for baker's chocolate. The chocolate didn't melt, and the chocolate chip cookie was born. My version Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
3/4 cup sugar |
2 eggs |
1-1/2 teaspoons vanilla extract |
2-2/3 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking soda |
1 teaspoon salt |
1 package (12 ounces) semisweet chocolate chips |
2 cups coarsely chopped walnuts, toasted |
Directions:
1. In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts.
2. Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed or parchment paper; refrigerate, covered, overnight.
3. To bake, place dough portions 2 in. apart on parchment paper-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
4. Bake 10-12 minutes or until edges are golden brown (centers will be light). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2 dozen.
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