I know I know…
It seems like the only thing that I know how to bake is chocolate chip cookies, but the batch that I made this weekend was SOOOOO good, I had to share it! I found this recipe on Canadian Living, and gave it a try.
Now, if you are determined to make these cookies, you must not skimp on any of the ingredients. Don’t try to cut the butter down or cheap out on the chocolate chips. A few more tablespoons of fat won’t kill and will makes a world of difference in these cookies!! And honestly, if you are making chocolate chip cookies, no matter how you look at it, you are not eating the healthiest thing in the world. So just embrace it!
1 cup granulated sugar
1/2 cup packed brown sugar
1 tbsp vanilla
2 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
- In bowl, beat butter and gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla.
- In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. (At this point, the dough may look dry, just throw the wooden spoon away and use you hands to mix, the dough will soften up)
- Cover bowl and refrigerate for 30 minutes.
- Drop by rounded tablespoonfuls, about 2 inches apart, onto parchment paper–lined or greased rimless baking sheets.
- With the spoon, flatten to 1/2 inch (1 cm) thickness.
- Bake in 350F oven for 8-10 minutes or until edges are golden and centers are still slightly underbaked. Let cool on pans on racks for 3-5 minutes.
- Transfer to racks; let cool completely.
- Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.
Recipe adopted from Canadian Living