Big & Buttery Chocolate Chip Cookies

PREP:  35 Minutes + Chilling Overnight  BAKE:  10 Minutes

 

Ingredients:

1 cup Butter (softened)

1 cup packed Light Brown Sugar

3/4 cup Sugar

2 Eggs

1 1/2 teaspoons Vanilla Extract

2 2/3 cups Whole Wheat Flour

1 1/4 teaspoons Baking Soda

1 teaspoon Salt

1 package Semisweet Chocolate Chips (12 ounces)

2 cups coarsely chopped Walnuts (toasted)

 

Other Items Needed:

Large Bowl

Mixer or Hand Mixer

Airtight Container

Parchment Paper

Baking Sheet

Wire Rack (optional)

 

Come On.... Indulge Yourself!

 

• In a large bowl, CREAM the Butter, Brown Sugar & Sugar until light & fluffy
• BEAT in Eggs & Vanilla Extract.

 

• COMBINE the Flour, Baking Soda & Salt.

 

• Gradually ADD to Creamed Mixture & MIX well.
• STIR in Chocolate Chips & Walnuts.

 

• SHAPE quarter cupfuls of Dough into balls.
• PLACE in an airtight container, separating layers with parchment paper.

 

• COVER & REFRIGERATE overnight.
• Preheat oven to 400 degrees.
• To bake, PLACE dough balls 3 inches apart on parchment paper-lined baking sheets.
• PRESS a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks.
• Let STAND at room temperature for 30 minutes.
• Bake at 400 degrees for 9-11 minutes or until the edges are golden brown.
• COOL for 2 minutes before removing from the pans to wire racks.
• COOL.

 

MAKES:  2 Dozen

 

* Salted Butter can be refrigerated up to 2 months and can be frozen for 6-9 months.  Unsalted has a lesser shelf life... refrigerated for 2 weeks and frozen for 5 months.

 

 

dévorer!