cup toasted walnuts, then coarsley chopped (optional)
Serving Size: 1 (837) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 335 g43 %
Total Fat 37.3 g57 %
Saturated Fat 22.5 g112 %
Cholesterol 113.9 mg
Sodium 530.3 mg
Dietary Fiber 3.6 g14 %
Sugars 74.7 g298 %
Protein 7.9 g
Pre-Heat oven to 350°F Have ready 2 ungreased baking sheets. Sift the flour, baking powder, baking soda, and salt onto a sheet of wax paper, set aside.
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated and brown sugars and continue beating until mixture is not too gritty when rubbed between your thumb and finger. Add the egg and vanilla and beat on low spead until blended, occasionaly stopping the mixer and scraping the sides with a rubber spatula.
Add the flour mixture to the butter mixture and beat on low speed just until blended. Add the chocolate chip cookies (and walnuts if using) and stir in with a spoon just until blended.
Using a rounded tablespoon to measure, drop dough onto the baking sheets spacing the cookies about 2 inches apart.
Bake the cookies until golden brown around the edges, about 12 minutes. Let the cookies cool briefly in the pans on wire rackes before transferring them to the wire racks to cool completely.