I enjoy making fancy decorated cookies but truth be told, there really isn't anything that tastes better than chocolate chip — Especially when they're served warm with a glass of cold milk.
This recipe is my version of the classic Tollhouse recipe with walnuts.
My tweaks to the original are to use dark chocolate chips, heartier doses of vanilla and sea salt and use shortening in addition to unsalted butter. The butter adds flavor and the shortening adds chewiness and softness to the cookie, which is the way I like them. I think you'll like them too.
Here's the recipe:
Walnutty Chocolate Chip Cookies
(makes about 5 dozen 2-inch cookies)
1 cup unsalted butter, room temperature
1/2 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons baking soda
3 1/2 cups flour
3 cups dark chocolate chips
1 1/2 cups chopped walnuts
Preheat the oven to 350 degrees.
In a mixing bowl, whip together the butter, shortening, sugars and vanilla until light and creamy. Add the eggs and mix until well-combined.
In a separate bowl, combine the flour, baking soda and salt. Add this to the butter/egg mixture and mix until well-combined. Stir in the chocolate chips and waltnuts.
|The finished cookie dough ready to be scooped.|
Use a 1-inch scoop or teaspoon to scoop balls of dough and place them 2-inches apart on parchment-lined baking sheets.
Bake the cookies for 8 to 10 minutes or until they are golden brown just around the edges. Let the cookies cool for about 10 minutes on the sheetpans before transferring them to a baker's rack to cool completely.