Prep 30 mins
Cook 14 mins
I know another chocolate chip recipe well I used to take these to work and everybody said, "they were better than Mrs. Field's"! Well you decide if your friends and family like them better. I have been making this recipe for chocolate chip cookies for 20 years and I feel it is the melted butter that makes these cookies a winner. When my son would come home after playing a game with his team, his team mates and friends made sure there were not many of these cookies left.
- 2 1⁄4 cups unsifted flour (aside 1/8 cup if "needed" for cookie batter)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter (melted and slowly cooled aside)
- 3⁄4 cup sugar
- 3⁄8 cup brown sugar (golden brown "firmly packed and lumps removed")
- 1 teaspoon vanilla extract (overflowing teaspoon)
- 2 eggs
- 3 cups chocolate chips (each 3 cupful's overflowing)
- 1 cup nuts (chopped finely)
- Mix flour, baking soda, and salt in small mixing bowl and set aside.
- Mix sugar and brown sugar, melted butter and eggs in a large bowl and add vanilla extract. Dump in flour mixture. Adding extra flour if needed. I usually allow about 6 - 8 minutes for the creaming process the batter will be very thick but very creamy and easy to work with.
- Add nuts slowly to flour mixture I usually use my dough hook for this part of the directions it works very well.
- When nuts are fully incorporated add chocolate chips about 1 cup at a time with the dough hook still in place remove dough hook and then use spatula to scrape down sides.
- Cover cookie sheet with parchment paper or lightly grease with butter. Use ice cream scoop for the dough size and drop 2 inches apart flatten with fork dipped in water or use the drop method the flatten cookie is usually larger the drop is usually smaller personal preference Bake at 325 Fahrenheit for 14 minutes.
- Note:Be sure to watch careful not to over brown the cookies they should be lightly golden brown at around 10 -11 minutes every one's oven is different. I always "lightly dust" the chocolate chips with 1/8 cup flour it really helps them not to go to the bottom of the cookie.
Great recipe; I love how it uses melted butter instead of creaming it! Significantly, I made the cookies with white whole wheat flour - I've been wanting to try that for a long time! And, they came out great! (I had luck with this in another recipe, and now I won't hesitate to try the www in other cookie recipes.) I used about 2 1/3 cups of chocolate chunks, because that is what I had, and my son doesn't like nuts, so I subbed rolled oats instead. But, I would love walnuts in here! I have to mention that, although I am not a "cookie dough" person, the raw dough was to die for! Maybe it's the melted butter? Anyway, I will be making these again.