nuts and no nuts - choc. & white choc. cookies
(1 RATING)
I have been making these for over 30 years and take them to every gathering where they are expected and devoured. I will make two batches, Nuts and No Nuts. The No Nuts are made first so there is no cross-contamination.
No Image
prep time
30 Min
cook time
30 Min
method
Bake
yield
Ingredients
- 2 1/2 cups packed all purpose flour
- 2/3 cup granulated sugar
- 2/3 cup firmly packed brown sugar
- 2 sticks butter-softened
- 2 - eggs
- 2 teaspoons vanilla
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/4 cups vanilla or white chocolate chips
- 1 cup chopped walnuts
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
How To Make nuts and no nuts - choc. & white choc. cookies
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Step 1Preheat the oven to 375 degrees. Prep cookie sheets with parchment paper.
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Step 2In a mixer (or with a hand mixer), mix together the butter, sugars, eggs and vanilla until light and creamy.
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Step 3In a separate bowl combine the flour, salt and baking soda.
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Step 4When butter mix is fluffy, sift in the flour mixture and mix completely.
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Step 5Add in both chocolate and white chips and blend. If desired, add in the nuts.
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Step 6Roll into 1 1/2 inch balls and place on the cookie sheets. I keep my hands moist while rolling, it keeps the batter from sticking and makes the cookies come out prettier.
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Step 7Bake for approximately 12-15 minutes, or until slightly golden. My oven is old, so half-way through baking, I will rotate the cookie sheets and switch the racks they are on in the oven. I cook two sheets at a time.
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Step 8When they are finished cooking, let them cool a little on the cookie sheets, filling your home with an incredible aroma, and then transfer to cooling racks. The cookies should be thick, soft and delicious.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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