Better Than Wolf's Chocolate Chip Cookies
Better Than Wolf's Chocolate Chip Cookies recipe
Yield
36 servingsPrep
15 minCook
15 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter
|
|
| 1 ½ | cups |
brown sugar, light
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 12 | ounces |
chocolate chips
|
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter
|
|
| 355 | ml |
brown sugar, light
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 346.8 | ml/g |
chocolate chips
|
|
| 237 | ml |
nuts
chopped |
|
Directions
In medium bowl, combine flour, baking soda and salt.
Mix and set aside.
In large bowl, using electric mixer, cream butter and sugar until light and fluffy, 3 to 5 minutes.
Add eggs 1 at time, beating well after each addition.
Add vanilla extract.
With mixer speed on low, slowly add flour mixture just until blended.
Add chocolate chips and nuts and mix until blended.
Chill cookie mixture until stiff, about 1 hour.
Drop dough by rounded teaspoons onto ungreased baking sheet, spacing them about 2 inches apart.
Bake cookies at 350℉ (180℃) until golden brown, 12 to 15 minutes.
When done, immediately transfer cookies from baking sheet to rack.
When cool, cookies may be stored in airtight container.
