Directions: |
Directions:Preheat the oven to 375 degrees.
Combine the flour, soda, and salt in a small bowl.
Beat the butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy.
Add the eggs one at a time, beating well after each addition.
Gradually beat in the flour mixture.
The dough will be slightly stiff. Stop the mixer and stir in the chocolate chips and nuts by hand.
Drop by rounded tablespoon onto an un-greased cookie sheet.
Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes and remove to wire racks to finish cooling.
Pan Cookie Variation: Grease a 15 x 10 jelly roll pan. Prepare the dough in the same way and spread it into the pan. Bake for 20-25 minutes until golden brown. Cool in the pan on a wire rack. Cut it into cookie bars for about 4 dozen bars. |
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Notes: |
Personal
Notes: You can also make the Doubletree Hotel's variation of these cookies, which is also very good. These cookies are best served as larger cookies so you can enjoy their chewiness. Note that the only difference is the addition of oatmeal, cinnamon, a tablespoon of sugar and lemon juice. It is as follows:
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
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This recipe for Chocolate Chip Cookies (& the Doubletree Hotel Variation) is from