Ever since I met Craig he has special ordered his chocolate chip cookies as follows: double the nuts and use half the chocolate chips. Well, after countless batches of cookies I have to say it’s the only way to go-seriously the best homemade chocolate chip cookies I’ve ever eaten!
So bust out those nuts and start up the oven, you’ve got some cookie eaters to impress.
Preheat oven to 375
This recipe makes 36 cookies, and a few nibbles of dough assuring it indeed tastes good for the family….
1 cup butter, room temp
3/4 cup sugar
3/4 cup brown sugar-packed
1 large egg
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 3/4 – 2 cups walnuts
1/2 package chocolate chips (I use Guittard Real Milk Chocolate Chips)
Mix up butter, sugars and egg. I like to let it whip on a higher speed for about a minute to aerate the mixture. In a separate bowl; slightly whisk together the flour, baking soda and salt. On a low speed, add in flour mixture and mix only until combined-this is definitely a stiffer type dough. Add in nuts and chocolate chips. Using a #30 cookie scoop (2 Tablespoon) scoop up your dough.
Bake until light brown 8-10 minutes.
In between batches I always pre-scoop the remaining dough on a plate I also use the precut parchment paper on my cookie sheet from King Arthur Flour.
Cool cookies on baking rack and -if-there are any left over, I freeze them. I find a hard frozen cookie slows me down a little bit haha, plus isn’t it nice to always have a fresh cookie at your fingertips?
Now, if you are more of a chocolate chip person, by all means-dump in the whole bag and use half the nuts! And if you have a nut allergy-skip them completely!!
