Nutty Chocolate Chip Cookies
From lanacountry 15 years ago
- 12 minutes to make
- Serves 36
They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy."
Ingredients
- NUTTY chocolate chip cookies shopping list
- 2/3 cup light brown sugar, firmly packed shopping list
- 2/3 cup granulated sugar shopping list
- 1/2 cup unsalted butter, right from the fridge, or at room temperature shopping list
- 1/2 cup vegetable shortening shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons vanilla extract shopping list
- 1/4 teaspoon almond extract, optional shopping list
- 1 teaspoon vinegar, cider or white shopping list
- 1 teaspoon baking soda shopping list
- 1 large egg shopping list
- 2 cups King Arthur Unbleached all-purpose flour shopping list
- 2 cups semisweet chocolate chips shopping list
- 5 ounces light brown sugar, firmly packed shopping list
- 4 5/8 ounces granulated sugar shopping list
- 1 stick, 4 ounces unsalted butter, right from the fridge, or at room temperature shopping list
- 3 1/2 ounces vegetable shortening shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons vanilla extract shopping list
- 1/4 teaspoon almond extract, optional shopping list
- 1 teaspoon vinegar, cider or white shopping list
- 1 teaspoon baking soda shopping list
- 1 large egg shopping list
- 8 1/2 ounces King Arthur Unbleached all-purpose flour shopping list
- 12 ounces semisweet chocolate chips shopping list
- 1 cup chopped walnuts or pecans shopping list
How to make it
- Directions
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- 1) In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
- 2) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- 3) Mix in the flour, then the chips, lastly the nuts.
- 4) Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
- 5) Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
The Rating
Reviewed by 16 people-
Thanks for sharing this Lana. Both Candy and I love chocolate, and these cookies sound great. 5
Pete and Candy :)
dagnabbit
in Barrie loved it
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NICE! You have my five!
kitchenhappy1
in Toronto loved it
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Oh yum. Great post, they look and sound fantastic. Great post. High 5.
chefmeow
in Garland loved it
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