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Post by twiggy on Jul 31, 2006 19:12:13 GMT -6
Makes about 3 dozen cookies Total: 45 minutes
Ingredients: 2 cups plus 2 TB all purpose-flour 1 tsp baking soda 1/2 tsp salt 1 1/2 sticks (6 ounces) unsalted butter, softened 1 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature 1 1/2 tsp pure vanilla extract 12 ounces semisweet chocolate chips (about 2 cups) 1 cup coarsely chopped walnuts or pecans, lightly toasted (optional)
Method: Preheat the oven to 350 degrees and position racks in the middle and lower thirds of the oven. In a medium bowl, whisk the flour with the baking soda and salt.
In a large bowl, using a handheld electric mixer, beat the butter at medium speed until smooth and creamy. Add the brown sugar and granulated sugar and beat at medium speed until light and fluffy. Add the eggs and vanilla and beat until smooth. At low speed, beat in the dry ingredients until thoroughly incorporated. Using a wooden sthingy, stir in the chocolate chips and toasted nuts until they are evenly distributed.
Arrange TBS of cookie dough at least 1 ½ inches apart on 2 large baking sheets and bake for about 11 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about 16 minutes for crisp cookies. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks.
The cookies can be stored in an airtight container between sheets of wax paper for up to 2 days.
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