I’ve made these cookies for years, and the best part about them is that the recipe doubles easily, and I almost always freeze a half of the dough in a big log (wrapped in plastic wrap and then foil) which makes for a quick and yummy dessert in a pinch. The original recipe called for more nuts (walnuts only) and 3 cups of chocolate chips, but I’ve found that the dough itself is so good that spacing out the treats makes them better, but go with what you feel. Chocolate chunks are also good in here. The original also called for lots of sifting and such - I assume that makes some difference but I haven’t been able to tell so skip all that and save a little time.
- 1 C unsalted butter (2 sticks)
- 1 C light brown sugar
- ¾ C granulated sugar
- 2 large eggs
- 1 ½ tsp. vanilla
- ½ tsp. Kosher salt
- 2 ½ C flour
- 1 ¼ tsp. baking soda
- 1 1/2-2 C walnuts or pecans (chopped if you want them finer, I like big chunks so I don’t chop them first and let the mixer break them up a little)
- 1 1/2-2 C assorted chocolate chips (I like a mix of dark & semi-sweet but whatever you have on hand will work)
Measure all ingredients. Let butter and eggs come to room temperature.
Beat butter in mixer until it is light in color and clings to bowl (30-45 seconds). Keeping beaters at medium speed, add both sugars and continue to cream butter and sugars for 4-5 minutes, scraping down bowl twice. When done the mixture will be light and fluffy.
Whisk eggs with vanilla and slowly add to butter and sugar mixture. Be careful to pour in the eggs very slowly; it should take a minute or two to add the eggs/vanilla. The mixture should look something like whipped cream cheese.
Put beater on slowest speed and add dry ingredients. As soon as the dry ingredients are incorporated, add chocolate chips and nuts. Leave beater on lowest speed for a few seconds to mix it all together.
The dough is best chilled for an hour or so (if you can keep spoons out of it before baking!) but can be baked right away, or even frozen as I said above. Whenever you’re ready to bake, scoop by 1/3 oz (about a teaspoon, but a small scooper works best) on an ungreased cookie tray or silpat mat on a baking sheet.
Bake at 375 degrees, 8-10 minutes, rotating top to bottom and front to back about half way through if using multiple trays. Edges should be golden brown but center 1-inch pale. THIS IS IMPORTANT: Let sit on the baking sheet at room temperature at least 5 minutes before taking off of the pan and cooling (as long as you can stand to wait!) on racks. This ‘rest’ time really allows the center to set on the warm tray but the cookies don’t get too crisp.
Original recipe from the late W. Richard Stevens, for which I’m very grateful.