I've been eyeing this recipe for some time now... trying not to give in to my inner fat girl screaming at me to make them. But I caved. How could I not?!? Look at what I was seeing on paper! I had to put it in a laminate sleeve just so I wouldn't drool on it.
So away I went, I was practically skipping to the kitchen in delight to make them.
And before they were even baked, I knew these were going to be GLORIOUS.
As I turned on the oven light and saw them rising to perfection, I did one of these moves:
AND I PROUDLY PULLED THEM OUT OF THE OVEN AND ADMIRED MY WORK...
Now that is what I call a COOKIE! The chocolate wasn't even cooled yet, warm and delectable!
BIG SOFT RICH CHOCOLATE CHIP COOKIES. I'm not quite sure how many I ate, but it's safe to say I had my fair share.
Big & Buttery Chocolate Chip Cookies Recipe
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 3/4 cup sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2-2/3 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 package (12 ounces) semisweet chocolate chips
- 2 cups coarsely chopped walnuts, toasted
Directions
- In a large bowl, cream the butter, brown sugar and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.
- Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper; cover and refrigerate overnight.
- To bake, place dough balls 3 in. 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° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks; cool. Yield: 2 dozen.
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