Probably one of the best cookies in the world… right? During a foray into Grocery Outlet just as the county was closing down for sheltering in place, some of the things still on the shelf: multiple varieties of chips for cookies. One thing I’ve learned, since…. don’t bother with the espresso chips, unless you like old, bottom of the pot coffee flavor encroaching into your exquisite cookie.
Ingredients
- 1 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2-2 cups chocolate chips
- 1-1/2 cups chopped walnuts, pecans or almonds
Servings: dozen
Instructions
- Preheat over to 350° F.
- Cream the butter and the sugars until light and fluffy. Add the vanilla and eggs. Beat well.
- In a separate bowl, combine the flour, salt, and baking soda. Mix into the wet ingredients until just incorporated. Fold in the chocolate chips and nuts.
- Scoop onto cookie sheets and abake for 10-15 minutes, or until cookies are a light, golden brown on the edges, but still slightly soft in the middle.
- Makes about three dozen cookies.
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