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Directions
Mix flour, baking soda and salt in medium bowl.
Beat butter, brown sugar and granulated sugar in mixer bowl on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla; beat on low speed until blended. Gradually add flour mixture, beating just until blended. Stir in chocolate chips and walnuts.
Refrigerate, covered, until firm, about 1 hour or overnight.
Heat oven to 375°F. Drop dough by tablespoonfuls, 2 inches apart, onto parchment paper-lined or ungreased baking sheets.
Bake in 375°F oven until lightly browned, 9 to 11 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Variations:
- Cherry Dark Chocolate Chip Cookies: Substitute 2 cups dark chocolate chunks or chips for semisweet chocolate chips and add 1 cup dried sweet cherries. Makes 4 dozen.
- Peanut Butter Chocolate Chip Cookies: Add 1 cup creamy peanut butter with the butter in step 2. Omit walnuts. Makes 4-1/2 dozen.
- Blondies: Heat oven to 375°F. Make dough; do not refrigerate. Spread dough in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan. Bake in 375°F oven until lightly browned, 20 to 25 minutes. Cool completely in pan on wire rack. Cut into 35 bars.
Insider Info:
- Chilled dough is easier to handle and holds its shape better.
- Cookie dough can be stored in the refrigerator up to 3 days or frozen up to 8 weeks. Baked cookies can be frozen up to 4 months.
- Make holiday baking easier: do it in advance~ Scoop and freeze cookie dough balls, then bake them off when the next cookie emergency arises.
Photo and recipe provided by the American Egg Board
Nutrition Facts
Serving SizePer Cookie
Calories136
Sodium68 mg
Protein2 g
Cholesterol18 mg
Total Fat8 g
Saturated Fat4 g
Polyunsaturated Fat1 g
Monounsaturated Fat2 g
Total Carbohydrates16 g
Dietary Fiber1 g
