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Ingredients

  • 2 1⁄4 c / 270 g3 3⁄8 c / 405.0 g4 1⁄2 c / 540 g6 3⁄4 c / 810 g flour2 1⁄4 c / 270 g flour
  • 1 t / 6 g1 1⁄2 t / 9.0 g2 t / 12 g3 t / 18 g baking soda1 t / 6 g baking soda
  • 1 t / 6 g1 1⁄2 t / 9.0 g2 t / 12 g3 t / 18 g salt1 t / 6 g salt
  • 1 c / 227 g1 1⁄2 c / 340.5 g2 c / 454 g3 c / 681 g butter or margarine, softened1 c / 227 g butter or margarine, softened
  • 3⁄4 c / 150 g1 1⁄8 c / 225.0 g1 1⁄2 c / 300 g2 1⁄4 c / 450 g granulated sugar3⁄4 c / 150 g granulated sugar
  • 3⁄4 c / 165 g1 1⁄8 c / 247.5 g1 1⁄2 c / 330 g2 1⁄4 c / 495 g brown sugar - packed3⁄4 c / 165 g brown sugar - packed
  • 1 t1 1⁄2 t2 t3 t vanilla extract1 t vanilla extract
  • 2 large3.0 large4 large6 large eggs2 large eggs
  • 2 c / 350 g3.0 c / 525.0 g4 c / 700 g6 c / 1050 g Semi-Sweet Chocolate Chips2 c / 350 g Semi-Sweet Chocolate Chips
  • 1 c1 1⁄2 c2 c3 c chopped nuts - usually walnuts or pecans1 c chopped nuts - usually walnuts or pecans
Cookies

I only have typed this up because you can't buy the Chocolate in the UK.

Method

  1. Preheat the oven to 375F/185C
  2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  3. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.
  4. Drop by rounded tablespoon onto ungreased baking sheets.
  5. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan cookie variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Servings

60 cookies

Category

Cookie

Prep time

15 minutes

Cooking time

9 minutes

Vegetarian

Author

Scale recipe: 1 × | 1½× | 2 × | 3 ×

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