If you like a serious chocolate chip with classic vibes, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite. Toasted walnuts add crunch, density and a delicious favor to the overall mix.
So good!
INGREDIENTS LIST |
||
|---|---|---|
| INGREDIENTS | VOLUME | WEIGHT (GRAMS) |
| Gramulated Sugar | 1/2 cup | 100 grams |
| Firmly Packed Light Brown Sugar | 1/2 cup | 120 grams |
| Unsalted Butter (room temp) | 8 tablespoons | 115 grams |
| Large Egg x1 | - | - |
| Vanilla Extract | 1 teaspoon | - |
| Baking Soda | 1/2 teaspoon | - |
| All-Purpose Flour | 11/4 cups | 175 grams |
| Salt | 3/4 teaspoons | - |
| Semisweet Chocolate Chips | 11/2 cups | 200 grams |
| Walnuts/Pecams (toasted n chopped) | 1 cup | 130 grams |
Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugar and butters together until smooth by hand or mixer. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix the flour mixture into the butter. Mix in thechocolate chips and nuts.
Scoop the cookie dough into 3-tablespoon (2cm) balls and place balls, spaced 4 inches (10cm) apart on each pan. Chill for 20 minutes.
Bake cookies for 20 minutes or so, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.