Radical Rob's Chocolate Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 24 |
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This recipe by Rob Standley was featured on Ultimate Recipe Throwdown: Cookies. They are a very sweet cookie that is more soft than crispy. I think they would be equally good with semi-sweet chips. I used toasted pecans in place of the almonds. I used a cookie scoop and got more than 36 cookies. Thanks to the review by Valchemist I changed the recipe to reflect the correct amount of sugar. Ingredients:
1/2 cup baker's sugar |
1 1/4 cups packed brown sugar |
1 cup butter |
3 tablespoons pure vanilla extract |
2 large eggs, slightly beaten |
3 cups all-purpose flour |
3/4 teaspoon baking soda |
3/4 teaspoon salt |
1 (2 cup) bag milk chocolate chips |
1 cup chopped toasted walnuts |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed.
3. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff.
4. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies.
5. Line cookie sheets with parchment. Drop dough onto sheets with a small ice cream scoop. Make sure to leave plenty of space between cookies as they do spread quite a bit. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.
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