SO MUCH COOKIE TO LOVE!
So they start out like most cookies. Butter and sugar get beaten until blended. Eggs and vanilla get beat in next. Then the dry ingredients get together. And then they get to mingle with the butter mixture. Once the dough is formed, you’ll add your chocolate chips and if you wish, walnuts. You can leave them out as well but if you’re going to put them in, toast them either in a pan or in the oven for a few minutes. It will really elevate the flavors and take it to the next level.
Instead of spooning them up, these are bigger so you’ll use your ¼ cup to spoon the dough into balls. Flatten and wrap in wax or parchment paper before storing in an airtight container. You’ll let them refrigerate all night. I know. The waiting is the hardest part.
You’ll toss and turn, waiting until you can finally go bake these. When you do, just remember you should leave them out at room temperature for 30 minutes before you bake them. Look for golden edges with light centers and they are done.
I found this luscious recipe from the Taste of Home site. Click the link below to see the site and the full recipe for these Big and Buttery Chocolate Chip Cookies.
CLICK HERE FOR RECIPE
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