Prep 10 mins
Cook 10 mins
I love crisp cookies and found this recipe ages ago. I also like that they are not overflowing with chips.
- 1 cup butter or 1 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup flour, sifted
- 1⁄2 teaspoon salt
- 1 (6 ounce) bag chocolate chips
- 2⁄3 cup chopped walnuts or 2⁄3 cup pecans
- Cream butter and sugar until light.
- Add egg and beat until creamy.
- Stir in vanilla, flour and salt until a smooth batter forms.
- Stir in chocolate chips and nuts.
- Line baking sheets with parchment paper, or grease pans lightly.
- Drop batter with a teaspoon well apart on sheets.
- (they will spread while baking.) Bake at 350 degrees for 7 to 10 minutes, until edges are brown and center is set.
- Immediately move from sheets to cooling rack.
- They will be soft right out of oven and crisp while cooling.
This was terrible. We had a hankering for cookies and I thought I would try a new recipe. I don't know if something was left out of this, but we followed the recipe exactly and all of the "cookies" ran together into one big puddle of cookie soup that never browned on the middle at all and burned around the edges, with all of the chips clumped together in the middle. I noticed halfway through that there was no baking soda, so for the second half of the batch, I added a little more flour and about 1/4 tsp baking soda, but then the cookies were big lumps instead of spreading out at all. Should have stuck with the old standby tollhouse recipe.