I tried a new chocolate chip cookie recipe last week and it was a hit! I took them to a church function and then to work the next day and was told the recipe is a keeper. Enjoy!
Brown Sugar Chocolate Chip Cookies
Makes 4 dozen cookies.
2½ cups AP flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chunks, or chocolate chips
1 cup chopped walnuts
Preheat oven to 350°F.
Line sheet pans with parchment paper.
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
Using a mixer with a paddle attachment, cream the butter and sugar until light, 5 to 7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
On low speed, add the flour mixture, and mix just until blended. Stir in walnuts and chocolate chunks. Drop by tablespoons onto sheet pans, 2 inches apart. Bake for 12-15 minutes. Via "Memories in the Baking."
Note: Don't refrigerate this dough.
3 comments:
This is pretty much the same recipe I use. Also, sometimes I use a box of pudding mix in it as well (although, some of the proportions might be changed, can find out for you if needed!). The pudding mix keeps them nice and moist and you can use different flavors (vanilla, chocolate, butterscotch, etc.) to give each batch a slightly different flavor but know they will turn out well!
Yeah, it's similar to many chocolate chip cookie recipes. The difference is that this recipe only has brown sugar.
Pudding? I actually prefer my chocolate chip cookies chewy without being too dry and these deliver. I'm sure your recipe is great though!
Oh, I agree 100%. Nothing is worse than a dry, hard cookie! The pudding makes them denser, although not having had your cookies (ie I can receive US mail here! haha), I can't say for sure that the pudding makes them more dense, yet less chewy, since chewiness is a mysterious combination between dry and moist!?!
I love brown sugar. Not only is it better for you than white sugar, it has a much deeper and richer taste that makes it ideal for baking. Plus, the properties also make it caramelize better, which might account for your perfect chewiness factor in these ones!!!
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