Chocolate Chip Cookies

By JJCR

Ingredients

• 2 1/2 cups flour
• 3/4 tsp baking soda
• 1/8 tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup packed light brown ugar
• 3/4 cup granulated sugar
• 1 tsp. vanilla extract
• 2 large eggs, at room temperature
• 2 cups nuts (such as walnuts, pecans, almonds or macadamia nuts), toasted and chopped
• 14 oz. bittersweet or semisweet chocolate, coarsely chopped into 1/2 to 1 inch chunks
• 5 oz. white chocolate chips ( I used in place of nuts)

Preparation

Step 1

In a small bowl, whisk te flour with the baking soda and salt. Set aside. In a stand mixer fitted with a paddle attachment, beat the butter with the brown sugar, granulated sugar and vanilla extract at medium speed just until smooth. Beat in the eggs, one at a time, until thoroughly incorporated, then blend in the flour mixture, white chocolate chips and chocolate chunks. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably 24 hours. The dough can be refrigerated for up to 1 week or frozen for up to 1 month) Position racks in upper and lower thirds of the oven.Preheat the oven to 350. Line two baking sheets with parchment paper or silicone baking mats. Slice the dough logs into 3/4 inch thick disks and place the disks 3 inches apart on the prepared baking sheets. If the chips fall out, simply push back in. Bake the cookies, rotating the baking sheets midway through baking, until very lightly browned in the center, about 10 minutes. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer to wire rack. The baked cookies will keep well in an airtight container for up to 4 days. Makes about 4 dozen cookies.


RECIPE ADDICT.COM