CHOCOLATE WALNUT CHIP COOKIES (Tollhouse style)
This recipe can be cut in half easily, but we like the large version since we freeze big individual 4 ounce cookie dough (we call them pucks) and that way we only bake what we need and don’t have those extra temptations around. They are pretty big, buttery full of chocolate and soft in the middle.
1 pounds butter
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 4 1/2 cups All Purpose flour
- 2 teaspoon baking soda
- 2 teaspoons salt
- 2 packages chips (24 oz.)
- 2 cups walnuts
Beat butter and sugars; add vanilla and blend in; slowly blend in eggs.
Combine flour, soda and salt and add slowly into butter mixture. Combine well. Fold in chips and walnuts.
For over-sized cookies.Scoop #8 (4 ounce) and Freeze. Bake 6 to a pan at 300°F convection 24-35 minutes; 325°F conventional. For 12 to a sheet, cut pucks into 1/4ths and bake in the same slow oven about 15-20 minutes. Don’t thaw before baking unless you like the thinner and more crispy version of this cookie.