Summary
I know everyone has their favorite Chocolate Chip Cookie recipe. This recipe is about to change that. You won’t find a better chocolate chip cookie as far as the Hubble telescope can see. This recipe courtesy of my sister-in-law, Haili.
Hints
One key to making any drop cookie is to use a consistent portioning method. I like to use small ice cream scoops – now marketed as cookie scoops. I have a couple of them – a 1 TB and a 2 TB measure. They really speed up the process of portioning the dough to create cookies that are evenly sized for even baking. They’re not inexpensive though (approx. 12 – 14 bucks each) but will last a lifetime.
Extra geeky tip
You can also use a regular tablespoon and a scale to ensure even portions but it’ll take some more time. You’ll get extra geek points though if that helps.
Ingredients
- 8 T unsalted butter
- 8 T butter flavor natural shortening
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 tsp vanilla
- 2 eggs
- 2 3/4 cup flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups walnuts (halved or coarsely chopped)
- 2 cups chocolate chips
Instructions
- Cream together butter, both sugars, vanilla.
- Add eggs one at a time, mix.
- Whisk together dry ingredients.
- Add 1/2 dry ingredients to wet mixture, mix. Add rest, mix.
- Add remaining dry ingredients, mix
- Add chocolate chips and nuts, mix.
- Preheated oven cook at 375 for 11 minutes.
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