The Nutty Chocolate Chip Cookie
If this doesn’t make your cookie rotation, I don’t know what will!
The Nutty Chocolate Chip Cookie
Yield: 30
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
If Butter Bake Goods were on fire, this would be the cookie my husband, Paul, would run in to save. He is not alone, as it proves to be a favourite with a lot of people, myself included. The secret to making these cookies taste so good lies in toasting the nuts and using the best dark chocolate chips you can find.
Ingredients
Instructions
- Preheat oven to 350°F.
- Sift together flour, baking soda, and salt. Set aside.
- Place the walnuts and the pecans on a cookie sheet and bake in preheated oven for about 10 minutes or until lightly toasted. Flip the nuts with a metal spatula at the halfway point. Remove from oven and set aside to cool.
- In a stand mixer, cream the butter and both sugars on medium to high speed until light and fluffy.
- Add the eggs one at a time and beat after each. Scrape down the sides of the bowl and beat again for a moment.
- Turn the mixer to low and add the dry ingredients. Mix until fully combined. Add the chocolate chips and cooled nuts and mix to fully distribute.
- Using an ice cream scoop, drop 30 equal-sized portions on prepared cookie sheets.
- Bake in preheated oven 12-14 minutes or until the cookies are lightly browned around the edges and still slightly soft in the centre.
- Remove from oven and transfer to wire rack to cool.
Notes
This recipe makes a pretty good-sized batch of cookies so you can always scoop and freeze some of the dough balls instead of baking them all at once That way you'll have them ready to bake the next time you crave a warm cookie straight from the oven.