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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 30 |
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I'm not a chocolate chip cookie fan, but these are delicious. I think it's the brown sugar. I used milk chocolate chips instead of semisweet. Recipe courtesy of Betty Crocker's Best Loved Recipes and Sandra A. Collins-Burnham of Eagle River, Alaska. Ingredients:
1 1/2 cups butter, softened |
1 1/4 cups granulated sugar |
1 1/4 cups brown sugar (packed) |
1 tablespoon vanilla |
2 eggs |
4 cups all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 cups nuts, coarsely chopped |
24 ounces chocolate chips (4 cups) |
Directions:
1. Heat oven to 375.
2. Beat butter, sugars, vanilla, and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
3. Stir in flour, baking soda, and salt (dough will be stiff).
4. Stir in nuts and chocolate chips.
5. Drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart onto ungreased cookie sheet.
6. Flatten slightly with fork.
7. Bake 13 to 15 minutes or until light brown (centers will be soft).
8. Cool 1 to 2 minutes and remove from cookie sheet to wire rack.
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