How to make it

  • Preheat the oven to 375 degrees.
  • In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
  • In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks and nuts into a small bowl and stir into the dough.
  • Shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto ungreased baking sheets (Note: I use a silpat. I don’t have a lot of faith in leaving my baked goods ability to be removed from a pan up to chance). For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 10-12 minutes, or until edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely (Note: I never bake my batches for more than 12 minutes. If you over bake the cookies they obviously wont be chewy).
  • Read more about this recipe at my food blog

Reviews & Comments 4

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  • lenora 12 years ago
    With only 12 tablespoons of sugar? Really?
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  • thegoldminer 12 years ago
    Copied, printed and will make these and post a few pics. Interesting recipe. Thanks. JJ
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    " It was excellent "
    pariscipes ate it and said...
    deliciously mouth-watering cookies! It's a very good idea to make them like you do! Thanks for sharing!
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  • elle 12 years ago
    Erin, I made these yesterday. SO good. Everyone should make them right away. I just had one now, a day later, and they're still nice and chewy. Also, there's half the butter than there usually is in choc chip cookies, so less guilt, hehe!
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