My Favorite Chocolate Chip Cookies

The nuts make this cookie much more flavorful than a typical chocolate chip cookie, they're delicious.

My Favorite Chocolate Chip Cookies

Photo by flour_arrangements

  • Prep Time


  • Total Time


  • Servings



  • cups Walnuts

  • cups Pecans

  • 1

    cup (2 Sticks) unsalted butter, at room temperature

  • 1

    cup Firmly packed dark brown sugar

  • 1

    cup granulated sugar

  • 2

    Large eggs

  • 1

    tsp Vanilla Extract

  • cups all purpose flour

  • tsp baking soda

  • 1

    scant sp salt

  • 3

    cups chocolate chips


1. Preheat the oven to 350°F. Arrange the nuts on a baking sheet in a single layer and toast them for 7 to 9 minutes, unti golden brown and aromatic. Cool the nuts and then coarsely chop. 2. Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray. Using a mixer fitted with a paddle attachment, cream the butter and both sugars in a large bowl on medium speed about 1 minute, until fluffy. Add the eggs and vanilla and beat on medium speed for 1 minute. 3. Add the flour, baking soda, and salt. Mix on medium-low speed unitl incorporated. Stir in the walnuts, pecans, and chocolate chips. The dough is relatively stiff. 4. Drop the dough onto the prepared baking sheets using 1 3/4-inch- diameter ice cream scoop (this will make mounds of dough about the size of a golf ball). Space the cookies about 1 1/2 inches apart as they will spread. Bake for 10 to 12 minutes, until the cookies are medium brown around the edges. (As long as the edges are brown, don't worry about a little bit of raw-looking dough in the middle. It will dispappear as the cookies cool.) The cookies will spread to about 3 1/2 inches in diameter.


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