Very thick & Very Chewy Chocolate Chip Nut Cookies
This recipe uses melted butter and dark brown sugar to result in a very thick, very moist cookie.
Note to self: Bill and I both really, really, REALLY like this cookie made with pecans.
1 stickunsalted butter (1/4 lb.)
3/4 cdark brown sugar
1 tspvanilla extract
1 1/2 call purpose flour
1/2 tspbaking soda
3/4 csemi-sweet chocolate chips
3/4 cchopped pecans, walnuts or similar nut meat
How to Make Very thick & Very Chewy Chocolate Chip Nut Cookies
- Preheat the oven to 350F with two racks evenly spaced in the middle of the oven. Line two cookie sheets with parchment paper.
- In a large mixing bowl, melt the butter in the microwave. Add the brown sugar and stir to mix thoroughly.
- Add the egg and the vanilla, stirring after each addition.
- Sift together the flour, salt, and baking soda and, in about 4 portions, add to the other ingredients, stirring after each addition.
- When the previous ingredients are thoroughly mixed, add the chips and nuts. Stir to distribute evenly through the dough. The easiest way to do this is with your hands.
- Portion dough into 20 equal balls, about 1/8th cup each and distribute on the lined baking sheets. Press each ball lightly to flatten to about 1/2 inch thick.
- Bake for 9-12 minutes, trading shelves and turning the baking sheets around half-way through to allow even baking.
- Allow the cookies to cool thoroughly on the baking sheets, about 30 minutes. Since these are very moist cookies, leave in open air at least 1 hour before wrapping or placing in closed container.