Recipe by cookiedog
This recipe by Rob Standley was featured on Ultimate Recipe Throwdown: Cookies. They are a very sweet cookie that is more soft than crispy. I think they would be equally good with semi-sweet chips. I used toasted pecans in place of the almonds. I used a cookie scoop and got more than 36 cookies. Thanks to the review by Valchemist I changed the recipe to reflect the correct amount of sugar.
Top Review by valchemist
error in the recipe!! I made these and thought they were too sweet. then I went to the food network website and I see that the recipe creator posted a comment in the review section that says you are supposed to only use 1/2 cup (not 2 cups) of the baker's sugar.
- 1⁄2 cup baker's sugar
- 1 1⁄4 cups packed brown sugar
- 1 cup butter
- 3 tablespoons pure vanilla extract
- 2 large eggs, slightly beaten
- 3 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 (2 cup) bag milk chocolate chips
- 1 cup chopped toasted walnuts
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed.
- In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff.
- Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies.
- Line cookie sheets with parchment. Drop dough onto sheets with a small ice cream scoop. Make sure to leave plenty of space between cookies as they do spread quite a bit. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.