Chocolate Chippers
Carol Ramos
ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 (12-ounce) package semisweet chocolate chips
- 1 cup walnuts or pecans, coarsely chopped (3 1/2 ounces)
directions
- 1
1. Preheat oven to 375˚F.
- 2
2. In a medium bowl, whisk together the flour, baking soda and salt.
- 3
3. In a large bowl, beat the butter and both sugars with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. On low speed, gradually add the flour mixture. Using a large wooden spoon, stir in the chocolate chips and nuts.
- 4
4. Drop the cookie dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased baking dough.
- 5
5. Bake for 9 to 11 minutes, until the edges of the cookies are golden brown. Cool for 2 to 3 minutes on the baking sheets, then transfer to wire racks to cool completely.
notes
Source: Mary Engelbreit's Cookies Cookbook
Source: Carol Ramos
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